Easy Eggs Benedict Casserole
This Eggs Benedict Casserole is a hassle-free twist on the classic brunch favorite! It features layers of toasted English muffins, Canadian bacon, and fluffy eggs, all topped with a rich and creamy hollandaise sauce. It’s perfect for feeding a crowd and can even be prepped the night before for a stress-free morning!
Ingredients
For the Casserole:
6 English muffins, cut into 1-inch cubes
8 oz Canadian bacon or ham, diced
8 large eggs
2 cups whole milk (or half-and-half for a richer texture)
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp paprika (optional, for extra flavor)
2 tbsp chopped chives or green onions (for garnish)
For the Hollandaise Sauce:
3 large egg yolks
½ cup unsalted butter, melted and warm
1 tbsp lemon juice (freshly squeezed)
½ tsp Dijon mustard (optional, for extra flavor)
¼ tsp salt
1 tbsp warm water (if needed to thin out sauce)
Instructions
Step 1: Prepare the Casserole
1. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Spread the cubed English muffins evenly in the dish. Sprinkle the diced Canadian bacon over the top.
Step 2: Make the Egg Mixture
3. In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, garlic powder, and paprika.
4. Pour the egg mixture evenly over the English muffins and ham. Press down lightly to ensure everything soaks up the liquid.
Step 3: Bake the Casserole
5. Cover and refrigerate overnight (optional, but enhances flavor and texture). If baking immediately, let it sit for 10-15 minutes to absorb the liquid.
6. Preheat oven to 375°F (190°C).
7. Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes, or until the eggs are set and the top is golden brown.
Step 4: Make the Hollandaise Sauce (While the casserole bakes)
8. In a heatproof bowl, whisk egg yolks, lemon juice, Dijon mustard, and salt until smooth.
9. Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens. If needed, add 1 tbsp warm water to adjust consistency.
10. Keep warm until ready to serve.
Step 5: Serve
11. Drizzle hollandaise sauce over the warm casserole. Garnish with chives or green onions. Serve immediately and enjoy!
Recipe Notes & Tips
Overnight option: Prepping the night before makes this an easy morning meal. Just pop it in the oven when ready to bake.
Hollandaise shortcut: Use store-bought hollandaise or blend it in a blender for a foolproof method.
Protein variations: Swap Canadian bacon for cooked sausage, bacon, or smoked salmon.
Storage & reheating: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 300°F or microwave in short bursts.
Nutrition Information
Calories: ~320
Protein: ~18g
Fat: ~20g
Carbs: ~18g
Fiber: ~1g
Net Carbs: ~17g
This Easy Eggs
Benedict Casserole is perfect for special occasions, holidays, or a make-ahead brunch!