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–+ servings
Eggs Benedict Casserole

Decadent Eggs Benedict Casserole for Effortless Brunch Bliss

Transform the classic brunch favorite with this effortless Eggs Benedict Casserole, perfect for gatherings or a cozy weekend.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 8 hours
Total Time 9 hours 5 minutes
Servings: 10 portions
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 2 cups whole milk or milk alternative
  • 8 large eggs essential for the casserole
  • 3 units green onions chopped
  • 1 teaspoon onion powder or fresh onions
  • 1 teaspoon salt optional to reduce
Filling
  • 12 ounces Canadian bacon or other protein substitutes
  • 6 units English muffins day-old is best
  • 1/2 teaspoon paprika omit for simplicity
Sauce
  • 1 package Hollandaise sauce mix or homemade
  • 1/4 cup butter use vegan butter for dairy-free

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
    Eggs Benedict Casserole
  2. Grease a 9x13-inch baking dish.
    Eggs Benedict Casserole
  3. Whisk together milk, eggs, green onions, onion powder, and salt in a large bowl.
    Eggs Benedict Casserole
  4. Layer half of the Canadian bacon and then the torn English muffins in the baking dish.
    Eggs Benedict Casserole
  5. Pour the egg mixture over the layered ingredients.
    Eggs Benedict Casserole
  6. Cover and refrigerate for at least 8 hours or overnight.
    Eggs Benedict Casserole
  7. Uncover, sprinkle with paprika, and bake loosely covered for 30 minutes.
    Eggs Benedict Casserole
  8. Remove the foil and bake for an additional 15 minutes until done.
    Eggs Benedict Casserole
  9. Prepare Hollandaise sauce while the casserole bakes.
    Eggs Benedict Casserole
  10. Slice into portions and drizzle with Hollandaise sauce before serving.
    Eggs Benedict Casserole

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 30gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 400mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Use day-old muffins to prevent sogginess and chill overnight for best flavor.

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