Eggs Benedict Casserole Bake Recipe
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.
- 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
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
- Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray to prevent the casserole from sticking and set aside.
- First Layer: Evenly distribute half of the diced Canadian bacon in the bottom of the prepared baking dish.
- Add English Muffins: Scatter half of the English muffin pieces over the Canadian bacon layer to create the base layers.
- 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.
- 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.
- Pour Egg Mixture: Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all pieces soak up the liquid.
- 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.
- Preheat Oven: Before baking, preheat your oven to 375°F (190°C) to ensure even cooking of the casserole.
- 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.
- Warm Hollandaise Sauce: Heat the hollandaise sauce according to package instructions or your homemade recipe until warm and ready to drizzle.
- 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
