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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/eggs-benedict-casserole-recipe/