Eggs Benedict Casserole Bake Recipe

Introduction

Eggs Benedict Casserole Bake offers a delicious twist on the classic brunch favorite. This layered dish combines savory Canadian bacon, toasted English muffins, and a creamy egg mixture, all topped with rich hollandaise sauce. It’s perfect for feeding a crowd with minimal effort.

Ingredients

• 1 pound Canadian bacon, diced
• 6 English muffins, split and cut into 1-inch pieces
• 8 large eggs
• 2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 teaspoons chopped fresh parsley
• 1 cup hollandaise sauce

Instructions

1. Step 1: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
2. Step 2: Spread half of the diced Canadian bacon evenly in the bottom of the prepared baking dish.
3. Step 3: Scatter half of the English muffin pieces over the Canadian bacon layer.
4. Step 4: Repeat the layers, adding the remaining Canadian bacon and English muffin pieces evenly on top.
5. Step 5: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until fully combined.
6. Step 6: Pour the egg mixture evenly over the layered Canadian bacon and English muffins in the baking dish.
7. Step 7: Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture.
8. Step 8: Preheat the oven to 375°F (190°C).
9. Step 9: Remove the plastic wrap, sprinkle the paprika over the top, and bake for 35 to 40 minutes until the eggs are set and the surface turns golden.
10. Step 10: Heat the hollandaise sauce according to package or homemade instructions until warm.
11. Step 11: Let the casserole cool briefly after baking, then drizzle with warm hollandaise sauce and garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra richness, try stirring some shredded cheese into the egg mixture before baking.
• Swap Canadian bacon for cooked ham or turkey sausage for a different protein twist.
• If you prefer a spicier dish, add a pinch of cayenne pepper or hot sauce to the egg mixture.
• To save time, prepare the casserole the night before and bake it fresh in the morning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warmed through. Avoid overheating to keep the eggs tender and avoid drying out the casserole.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, substitute the English muffins with gluten-free bread or a gluten-free bread product cut into similar-sized pieces.

How long does the casserole keep after baking?

Once baked, it’s best enjoyed within 2 to 3 days when stored properly in the fridge. Reheat thoroughly before serving.

Eggs Benedict Casserole Bake Recipe

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★★★★★

4.6 from 87 reviews

This Eggs Benedict Casserole Bake is a delightful twist on the classic brunch favorite, combining layers of Canadian bacon and English muffins soaked in a seasoned egg mixture, baked to perfection and topped with rich hollandaise sauce and fresh parsley. Perfect for a crowd or a make-ahead breakfast, this casserole offers the comforting flavors of eggs benedict in an easy, shareable dish.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound Canadian bacon, diced
• 6 English muffins, split and cut into 1-inch pieces
• 8 large eggs
• 2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 teaspoons chopped fresh parsley
• 1 cup hollandaise sauce

Instructions

1. Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray to prevent the casserole from sticking and set aside.
2. First Layer: Evenly distribute half of the diced Canadian bacon in the bottom of the prepared baking dish.
3. Add English Muffins: Scatter half of the English muffin pieces over the Canadian bacon layer to create the base layers.
4. Repeat Layers: Add the remaining Canadian bacon and then the rest of the English muffin pieces on top, forming even layers for a balanced texture.
5. Make Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until the mixture is smooth and fully combined.
6. Pour Egg Mixture: Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all pieces soak up the liquid.
7. Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or, ideally, overnight for the best texture and flavor infusion.
8. Preheat Oven: Before baking, preheat your oven to 375°F (190°C) to ensure even cooking of the casserole.
9. Add Paprika and Bake: Remove the plastic wrap, sprinkle the paprika evenly over the top of the casserole, and bake for 35 to 40 minutes, or until the eggs are fully set and the top is golden brown.
10. Warm Hollandaise Sauce: Heat the hollandaise sauce according to package instructions or your homemade recipe until warm and ready to drizzle.
11. Finish and Serve: Take the casserole out of the oven, let it cool slightly, then drizzle with the warm hollandaise sauce and garnish with freshly chopped parsley for a beautiful presentation before serving.

Notes

• Chilling the casserole before baking helps the egg mixture soak evenly and improves texture.
• You can prepare this casserole the night before to save time on the day of serving.
• Use a good quality hollandaise sauce or make your own for the best flavor.
• The paprika on top adds a nice color contrast and slight smoky flavor.
• This recipe can be easily doubled for larger gatherings.

Keywords: Eggs Benedict Casserole, Breakfast Casserole, Brunch Recipe, Canadian Bacon, English Muffins, Hollandaise Sauce