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Eggs Benedict Casserole Bake Recipe

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4.9 from 147 reviews

This Eggs Benedict Casserole Bake is a delicious, make-ahead breakfast casserole combining layers of savory Canadian bacon, toasted English muffins, and a rich egg custard, all topped with warm hollandaise sauce and fresh parsley. Perfect for brunch gatherings or a comforting weekend breakfast, this dish offers the classic flavors of Eggs Benedict with an easy baked twist.

Ingredients

Meat and Bread

  • 1 pound Canadian bacon, diced
  • 6 English muffins, split and cut into 1-inch pieces

Egg Mixture

  • 8 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Garnish & Sauce

  • 2 teaspoons chopped fresh parsley
  • 1 cup hollandaise sauce
  • 1/4 teaspoon paprika (for sprinkling on top before baking)

Instructions

  1. Prepare Baking Dish: Coat a 9x13-inch baking dish with non-stick cooking spray to ensure the casserole does not stick during baking.
  2. Layer Ingredients: Evenly distribute half of the diced Canadian bacon in the bottom of the baking dish. Scatter half of the English muffin pieces over the bacon layer. Repeat the layers with the remaining Canadian bacon and English muffins to create an even layered base.
  3. Mix Egg Custard: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until the mixture is smooth and fully combined.
  4. Combine and Chill: Pour the egg mixture evenly over the layered Canadian bacon and English muffins in the baking dish. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the bread to soak the custard.
  5. Preheat Oven: Remove the casserole from the refrigerator and preheat the oven to 375°F (190°C) to prepare for baking.
  6. Sprinkle Paprika and Bake: Remove the plastic wrap, sprinkle paprika evenly over the top for color and flavor, and bake uncovered in the preheated oven for 35 to 40 minutes until the eggs are fully set and the top is golden brown.
  7. Warm Hollandaise Sauce: While the casserole bakes, heat the hollandaise sauce according to package instructions or your homemade recipe until it is warm and ready to serve.
  8. Serve: Once baked, remove the casserole from the oven and let it cool briefly. Drizzle the warm hollandaise sauce over the casserole and garnish with chopped fresh parsley before serving.

Notes

  • For best texture, allow the casserole to chill overnight to ensure the bread absorbs the egg mixture fully.
  • Use good quality Canadian bacon for the best flavor.
  • Homemade hollandaise sauce adds a fresh touch but store-bought works well for convenience.
  • Feel free to add sautéed spinach or tomatoes for an extra vegetable boost.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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