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Eggs Benedict Casserole A serving of the finished casserole plated on a green dish, topped with a creamy sauce, bacon, and green onions, served alongside the baking dish and sauce.

Eggs Benedict Casserole

This comforting and easy-to-make overnight Eggs Benedict Casserole is perfect for brunch, special occasions, or hosting house guests.
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Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 8 minutes
Total Time 1 hour 18 minutes
Servings: 10
Course: Brunch, Main Course
Cuisine: American, Comfort Food
Calories: 281
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups milk Whole milk is ideal for a creamy texture
  • 8 large eggs Large eggs, preferably fresh
  • 3 stalks green onions chopped (Adds a mild onion flavor)
  • 1 teaspoon onion powder For a savory depth
  • 1 teaspoon salt For seasoning
  • ¾ pound Canadian bacon cut into ½-inch dice (Can substitute with ham if desired)
  • 6 English muffins cut into ½-inch dice (Use slightly stale muffins for better absorption)
  • ½ teaspoon ground paprika For a touch of warmth and color
  • For the Hollandaise Sauce:
  • 1 cup milk Whole milk works best for creaminess
  • 1 0.9 ounce package Hollandaise sauce mix (Convenient shortcut for homemade sauce)
  • ¼ cup butter Unsalted butter recommended for control over seasoning

Method
 

  1. Prepare all ingredients and grease a 9x13-inch baking dish with cooking spray. prep
  2. In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined. Set aside. mix
  3. Layer half of the Canadian bacon in the prepared baking dish, then cover with English muffin pieces. assemble
  4. Top with the remaining Canadian bacon and pour the egg mixture over the casserole evenly. assemble
  5. Cover the dish with plastic wrap and refrigerate it for 8 hours or overnight to allow the flavors to meld. custom
  6. Preheat the oven to 375°F (190°C). Remove the plastic wrap and sprinkle paprika over the casserole. Cover the baking dish with aluminum foil. bake
  7. Bake for 30 minutes, until the casserole is nearly set. Then, remove the foil and bake for an additional 15 minutes, or until the eggs are fully set. bake
  8. Meanwhile, in a saucepan, whisk together the milk and Hollandaise sauce mix over medium heat. Add butter and stir until boiling. Reduce the heat and let it simmer for 1 minute until thickened. mix
  9. Serve the casserole by slicing it into 10 pieces. Drizzle with the warm Hollandaise sauce. finish

Nutrition

Serving: 1gCalories: 281kcalCarbohydrates: 21gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 235mgSodium: 790mgPotassium: 340mgFiber: 1gSugar: 4gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 15mg

Notes

This easy-to-make casserole brings the flavors of classic eggs benedict to a convenient, hearty dish that's perfect for brunch or any special occasion.

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