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Easy Eggs Benedict Casserole Recipe

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This Easy Eggs Benedict Casserole is a delicious and simple twist on the classic brunch favorite. Made with English muffins, Canadian bacon, eggs, and a rich hollandaise sauce, this make-ahead dish is perfect for busy mornings, holidays, or special gatherings.

Ingredients

Scale
  • 6 English muffins, cubed
  • 1 ½ cups Canadian bacon, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup shredded cheese (optional)
  • 1 packet hollandaise sauce mix (or homemade)
  • ½ cup unsalted butter (for hollandaise)
  • 2 egg yolks (for hollandaise)
  • 2 tablespoons lemon juice (for hollandaise)

Instructions

  • Grease a 9x13-inch baking dish and spread the cubed English muffins evenly.
  • Sprinkle the diced Canadian bacon over the muffins.
  • In a bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, onion powder, and garlic powder.
  • Pour the egg mixture evenly over the muffin and bacon mixture.
  • Cover and refrigerate overnight (or at least 30 minutes for a quicker option).
  • Preheat the oven to 375°F (190°C).
  • Bake uncovered for 35-40 minutes or until the eggs are set and the top is golden.
  • While the casserole bakes, prepare the hollandaise sauce according to the packet instructions or make it from scratch.
  • Drizzle the hollandaise sauce over the baked casserole before serving.

Notes

  • Best if prepared the night before for optimal flavor.
  • Add a pinch of cayenne pepper to the hollandaise for extra zest.
  • Can be served with fresh parsley or chives for garnish.

Nutrition

Find it online: https://sandrarecipes.com/easy-eggs-benedict-casserole-recipe/