Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining English muffins, Canadian bacon, and creamy eggs in a baked dish. It’s perfect for feeding a crowd or prepping ahead for an easy, impressive meal.

Ingredients

• 6 whole English muffins, split and cubed
• 12 oz Canadian bacon, chopped
• 8 large eggs
• 2 cups whole milk (or half-and-half)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp smoked paprika (plus extra for garnish)
• 1 cup Hollandaise sauce
• 2 tbsp fresh chives, chopped
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: Spread half of the cubed English muffins evenly in the baking dish, then layer half of the chopped Canadian bacon on top. Repeat with the remaining muffin cubes and Canadian bacon.
3. Step 3: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until the mixture is smooth and combined.
4. Step 4: Pour the egg mixture evenly over the layered muffins and bacon. Press down gently to help the bread absorb the custard. Cover and refrigerate for at least 2 hours, or overnight for best results.
5. Step 5: When ready to bake, cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle a light dusting of smoked paprika over the top, and bake for an additional 15 to 20 minutes until the center is set and the top turns golden brown.
6. Step 6: Allow the casserole to rest for 5 minutes before drizzling with warm Hollandaise sauce. Garnish with chopped fresh chives and serve warm.

Tips & Variations

• For a richer flavor, use half-and-half instead of whole milk in the custard mixture.
• Try swapping Canadian bacon for smoked ham or sautéed spinach for a different twist.
• Prepare the casserole the night before for convenient, stress-free morning baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, substitute the milk with a plant-based milk like almond or oat milk and use a dairy-free Hollandaise sauce alternative.

How long can I refrigerate the casserole before baking?

The casserole can safely be refrigerated for up to 24 hours before baking. Soaking overnight helps the flavors meld and the bread absorb the custard for a better texture.

Eggs Benedict Casserole Recipe

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★★★★★

4.9 from 146 reviews

This Eggs Benedict Casserole is a rich and savory brunch dish that combines layers of toasted English muffins, Canadian bacon, and a creamy egg custard, all baked to golden perfection and topped with classic Hollandaise sauce and fresh chives. It’s a delightful, make-ahead recipe that simplifies the flavors of traditional Eggs Benedict into a comforting casserole format, perfect for serving family and guests.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 60 minutes (includes refrigeration time)
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Layers

• 6 whole English muffins, split and cubed
• 12 oz Canadian bacon, chopped

Egg Mixture

• 8 large eggs
• 2 cups whole milk (or half-and-half)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp smoked paprika (plus extra for garnish)
• salt and black pepper to taste

Topping

• 1 cup Hollandaise sauce
• 2 tbsp fresh chives, chopped

Instructions

1. Prepare and Grease Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
2. Layer English Muffins and Canadian Bacon: Place half of the cubed English muffins evenly in the dish, then sprinkle half of the chopped Canadian bacon over them. Repeat this layering with the remaining muffin cubes and Canadian bacon to create two layers.
3. Make Egg Custard Mixture: In a large bowl, whisk together the eggs, whole milk or half-and-half, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well blended.
4. Combine Custard with Layers: Pour the egg mixture evenly over the layered muffins and bacon in the baking dish. Gently press down on the bread cubes to help them absorb the custard fully. Cover and refrigerate the casserole for at least 2 hours or preferably overnight for best flavor and texture.
5. Bake the Casserole: Cover the dish with foil and bake at 375°F for 30 minutes. After 30 minutes, remove the foil, sprinkle a light dusting of smoked paprika over the top, then continue baking for an additional 15 to 20 minutes until the center is set and the top is beautifully golden brown.
6. Rest and Serve: Let the casserole rest for 5 minutes after baking. Just before serving, drizzle evenly with warm Hollandaise sauce and garnish with freshly chopped chives for an authentic Eggs Benedict experience.

Notes

• For a richer custard, use half-and-half instead of whole milk.
• To prepare in advance, assemble and refrigerate overnight before baking.
• If preferred, substitute Canadian bacon with regular cooked ham or turkey bacon.
• Warm Hollandaise sauce gently before drizzling to avoid curdling.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven gently to maintain texture.

Keywords: Eggs Benedict, casserole, brunch recipe, English muffins, Canadian bacon, egg custard, Hollandaise sauce, breakfast bake