Eggs Benedict Casserole – Perfect Breakfast Bake
This Eggs Benedict Casserole combines all the flavors of the classic breakfast dish into an easy, make-ahead casserole. Perfect for brunch, holidays, or any morning where you need a hearty and delicious meal!
Equipment
- 1 9x13-inch baking dish
- 1 Mixing bowls
- 1 Whisk
- 1 Heatproof bowl
Ingredients
- 6 large eggs
- 2 cups milk whole or 2%
- 6 English muffins cut into cubes
- 1/2 pound Canadian bacon or ham, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Instructions
- Prepare the base: Grease a 9x13 dish. Layer cubed English muffins and diced Canadian bacon.
- Mix eggs: Whisk eggs, milk, cream, and seasonings. Pour over the muffins. Refrigerate for 30 minutes or overnight.
- Bake: Preheat to 375°F (190°C) and bake uncovered for 35-40 minutes until set and golden.
- Make hollandaise: Whisk egg yolks and lemon juice, slowly add melted butter over low heat until thickened. Season with salt and cayenne.
- Serve: Drizzle hollandaise sauce over the casserole and garnish with parsley or chives.
Notes
- Make ahead: Assemble the casserole the night before and bake in the morning for convenience.
- Hollandaise shortcut: Use store-bought hollandaise sauce if you’re short on time.
- Customizable: Add sautéed spinach or mushrooms for extra flavor.