Description
Eggs Benedict Casserole is a scrumptious take on the beloved brunch classic, perfect for gatherings or leisurely weekends at home. This easy-to-make dish features layers of creamy eggs, savory Canadian bacon, and toasted English muffins, all topped with a rich hollandaise sauce. Ideal for serving a crowd, it allows you to enjoy delicious flavors without the hassle. Prepare it ahead of time, refrigerate overnight, and pop it in the oven for a stress-free brunch experience that will impress your family and friends.
Ingredients
Scale
- 1 pound Canadian bacon, diced
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 3 teaspoons chopped fresh parsley, for garnish
- ½ cup hollandaise sauce (store-bought or homemade)
Instructions
- Grease a 9×13 inch baking dish with non-stick cooking spray.
- Layer half of the Canadian bacon in the dish, followed by half of the English muffin pieces.
- Repeat with remaining Canadian bacon and English muffins.
- In a large bowl, whisk together eggs, milk, onion powder, salt, garlic powder, and black pepper.
- Pour the egg mixture over the layered ingredients.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- Remove plastic wrap and sprinkle paprika on top.
- Bake for 35–40 minutes until set and golden brown.
- Warm hollandaise sauce while casserole bakes.
- Let cool slightly before drizzling with hollandaise and garnishing with parsley.
- Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 300mg