Eggs Benedict Casserole Recipe

If you love brunch but don’t love hovering over a stovetop flipping English muffins and poaching eggs for a crowd, this Eggs Benedict Casserole is about to become your new weekend favorite. With its perfectly layered combination of fluffy eggs, savory Canadian bacon, golden English muffin cubes, and a velvety Hollandaise sauce poured over the top, this casserole brings all the classic flavors of Eggs Benedict to your table without any fuss. It’s just as impressive on a holiday morning as it is for a lazy Sunday, and the make-ahead option means you can savor every moment with your favorite people.

Ingredients You’ll Need

What I adore about this recipe is how it transforms a handful of fridge staples into something truly special. Each ingredient in this Eggs Benedict Casserole plays an important role, ensuring you get that familiar, irresistible bite every time.

• Milk: The creamy base that keeps both the casserole and sauce rich and tender.
• Large eggs: Essential for creating the fluffy, set texture that defines this dish.
• Green onions: Add a pop of color and gentle onion flavor, giving brightness to every bite.
• Onion powder: Delivers savory depth that enhances the other flavors without overpowering them.
• Salt: Brings all the ingredients together, highlighting each one’s natural taste.
• Canadian bacon: Classic for Eggs Benedict, it adds meaty, savory notes in every forkful.
• English muffins: These bake up beautifully, creating pockets of chewy, toasty flavor.
• Paprika: A sprinkle on top lends color and a mild smokiness that’s just perfect.
• Hollandaise sauce mix: Shortcut to the silky, tangy sauce you crave—no whisking over a double boiler!
• Butter: Gives the sauce its richness and glossy finish.

How to Make Eggs Benedict Casserole

Step 1: Prepare the Baking Dish

Start things off by greasing a 9×13-inch baking dish with a little butter or cooking spray. This not only keeps the casserole from sticking, but it also makes serving those perfect slices so much easier later on.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together 2 cups of milk, 8 large eggs, chopped green onions, onion powder, and salt. Whisking thoroughly ensures everything is fully combined—this mixture will soak into the English muffin cubes and help the casserole set, while the green onions give it a fresh lift.

Step 3: Layer the Casserole

Now for the fun part: scattering half of your diced Canadian bacon over the bottom of the dish, then layering all of your cubed English muffins on top. Sprinkle the rest of the bacon over the muffins for maximum flavor in every bite. Pour the egg mixture evenly over everything, letting it nestle between those nooks and crannies for the perfect creamy bake.

Step 4: Chill Overnight

Cover the dish with foil or plastic wrap and pop it in the fridge overnight. This slow soak is the secret to achieving that melt-in-the-mouth texture, and it makes your morning so easy—just wake up and bake!

Step 5: Bake the Casserole

Set your oven to 375°F. Bake the casserole, covered with foil, for 30 minutes to help everything cook evenly. Then remove the foil and bake for another 15 minutes. The casserole will puff up, turn golden, and smell absolutely heavenly. Finally, sprinkle the paprika over the top for a little color and mild smoky kick.

Step 6: Make the Hollandaise Sauce

While the casserole is baking, grab a small saucepan and whisk together 1 cup of milk, the Hollandaise sauce mix, and a quarter cup of butter. Set over medium heat and stir constantly until the sauce thickens and turns glossy. This shortcut sauce is creamy, buttery, and full of those tangy lemon notes that make Eggs Benedict complete.

Step 7: Serve and Enjoy

After letting the casserole cool for a few minutes, cut it into generous squares. Drizzle each serving with warm Hollandaise and get ready to have your brunch dreams come true!

How to Serve Eggs Benedict Casserole

Garnishes

Once you pull this lovely Eggs Benedict Casserole from the oven, you can take it over the top with a sprinkle of fresh herbs like chives or parsley. Top with an extra swirl of paprika or a pinch of cracked black pepper. For a little zing, add a few delicate ribbons of lemon zest on the sauce just before serving.

Side Dishes

This casserole is a showstopper on its own but shines even brighter when paired with crisp roasted potatoes, a simple arugula salad, or a medley of fresh berries. Add a side of fresh fruit or a mimosa if you’re feeling festive—it plays beautifully with all your brunch favorites!

Creative Ways to Present

You can serve Eggs Benedict Casserole family-style at the table, or cut it into small squares for brunch buffets. For an elegant touch, try baking individual portions in ramekins. A drizzle of colored hollandaise (add a touch of beet or spinach juice) can add a playful pop to your plate, making it the centerpiece of any breakfast spread.

Make Ahead and Storage

Storing Leftovers

Leftover Eggs Benedict Casserole can be stored in an airtight container in the fridge for up to 3 days. Be sure to keep the casserole and Hollandaise separate for best results—just reheat both gently before serving.

Freezing

If you’d like to freeze the casserole, wrap cooled slices tightly in plastic wrap, then foil, and store for up to a month. The Hollandaise is best made fresh, but the casserole itself reheats beautifully from frozen when thawed overnight in the fridge.

Reheating

To reheat, place slices of Eggs Benedict Casserole in a baking dish, cover with foil, and warm in a 325°F oven for 15-20 minutes, or microwave individual pieces for 1-2 minutes until heated through. Warm the sauce on the stovetop or in short bursts in the microwave, stirring often.

FAQs

Can I use regular bacon or ham instead of Canadian bacon?

Absolutely! Regular bacon (cooked and chopped) or diced ham both work well and bring unique flavors. Just be sure to drain any excess fat if using regular bacon to keep the casserole from getting too greasy.

Can I make this casserole dairy-free or gluten-free?

For a dairy-free Eggs Benedict Casserole, substitute your favorite plant-based milk and use a dairy-free butter alternative in the Hollandaise. To make it gluten-free, swap in gluten-free English muffins and check that your Hollandaise mix is certified gluten-free.

Can I assemble the casserole on the same day instead of overnight?

In a pinch, you can assemble it a few hours ahead of time rather than overnight. Just make sure to let it soak in the fridge at least 2 hours to give the muffin cubes a chance to absorb the custard mixture.

What’s the best way to keep the Hollandaise sauce warm?

Keep the sauce on the lowest heat setting on your stove or in a thermos if serving a crowd. Give it a good whisk before serving in case it thickens up; if needed, add a splash of warm milk to loosen it.

Can I double this recipe for a larger group?

Yes! You can absolutely double the recipe for a crowd—just use two baking dishes and rotate them halfway through baking to ensure even cooking. Perfect for holidays or big brunch parties!

Final Thoughts

If you’re searching for a show-stopping brunch that’s welcoming, delicious, and honestly a little life-changing, give this Eggs Benedict Casserole a try. It brings all the rich, classic flavors you crave in a fuss-free format, making it easy to share with the people you love. The only thing better than how impressive it looks is how simple it is—so go on, treat yourself and your guests to a brunch you’ll remember!

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