Eggs Benedict Casserole Recipe
Eggs Benedict Casserole is a rich, make-ahead breakfast bake that transforms the classic brunch favorite into an easy, crowd-friendly dish. Cubed English muffins and savory Canadian bacon soak overnight in a seasoned egg custard, then bake until golden and fluffy. Finished with warm, creamy hollandaise sauce and fresh chives, this casserole delivers all the indulgent flavor of traditional Eggs Benedict, without the hassle of poaching eggs.Perfect for holidays, weekend brunch, or feeding a group with minimal stress.
Ingredients
- 6 English muffins cut into 1-inch cubes
- 12 oz Canadian bacon diced
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 packet (0.9 oz) hollandaise sauce mix OR 1 cup prepared hollandaise sauce
- 2 tablespoons chopped fresh chives for garnish
- 1 tablespoon butter or cooking spray for greasing the dish
Instructions
Prepare the Dish
- Grease a 9x13-inch baking dish with butter or cooking spray.
Layer the Base
- Evenly spread the cubed English muffins into the prepared dish. Sprinkle diced Canadian bacon evenly over the top.
Make the Egg Mixture
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika until fully combined.
Combine
- Pour the egg mixture evenly over the bread and bacon, pressing down gently to ensure all bread pieces absorb the liquid.
Chill
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Bake
- Remove from the refrigerator 20–30 minutes before baking. Preheat oven to 375°F (190°C).
- Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
Prepare the Hollandaise
- While the casserole bakes, prepare the hollandaise sauce according to package directions or make homemade hollandaise.
Serve
- Let the casserole rest for 5–10 minutes. Drizzle warm hollandaise over the top and garnish with chopped chives before serving.