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Eggs Benedict Casserole

Effortlessly Indulgent Eggs Benedict Casserole for Brunch Bliss

A delicious Eggs Benedict Casserole for brunch that’s easy to prepare and served as a crowd-pleasing dish.
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Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, brunch, casserole, Eggs Benedict Casserole, Eggs Breakfast
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 8 hours
Total Time: 9 hours
Servings: 10 slices
Calories: 350kcal

Equipment

  • 9x13-inch baking dish
  • large bowl
  • whisk
  • Saucepan

Ingredients

For the Egg Mixture

  • 2 cups Milk Low-fat milk can be used for a lighter version.
  • 8 large Eggs Use fresh eggs for better flavor and texture.
  • 3 pieces Green Onions Can substitute with chives for a milder taste.
  • 1 teaspoon Onion Powder Can be omitted or replaced with fresh onion.
  • 1 teaspoon Salt Adjust according to personal taste preferences.

For the Casserole Base

  • 12 ounces Canadian Bacon Ham or cooked sausage can work as alternatives.
  • 6 pieces English Muffins Day-old muffins are preferred for better absorption.

For the Sauce

  • 1 packet Hollandaise Sauce Mix Homemade Hollandaise can be used for a fresher taste.
  • ¼ cup Butter Substitute with olive oil for a dairy-free option.
  • ½ teaspoon Paprika Smoked paprika can elevate the taste further.

Instructions

How to Make Eggs Benedict Casserole

  • Grease a 9x13-inch baking dish with cooking spray or butter.
  • In a large bowl, whisk together 2 cups of milk, 8 large eggs, 3 chopped green onions, 1 teaspoon of onion powder, and 1 teaspoon of salt until well combined.
  • Place half of the diced Canadian bacon in the bottom of your greased dish, add all the diced English muffins, and then layer the remaining bacon. Pour the egg mixture evenly over this.
  • Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Preheat your oven to 375°F (190°C). Uncover the casserole, sprinkle with ½ teaspoon of paprika, cover with foil, and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes.
  • In a saucepan over medium heat, whisk together 1 cup of milk and 1 packet of hollandaise sauce mix. Add ¼ cup of butter and stir until the sauce thickens.
  • Once baked, slice the casserole into 10 portions and serve drizzled with warm Hollandaise sauce.

Notes

Prepare the casserole the night before for maximum flavor, and ensure no excess liquid in the egg mixture.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 28g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 250mg | Sodium: 750mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg