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Baked eggs Benedict casserole sliced into squares and topped with warm Hollandaise sauce

Eggs Benedict Casserole for Yummy Brunch Recipes Everyone Loves

Thiscasserole takes a classic brunch favorite and turns it into something mucheasier to make for a group. It’s cozy, practical, and special enough forholidays or weekend breakfast without requiring a lot of last-minute work. Saveit for the next time you want brunch to feel impressive and low-stress at thesame time
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 servings
Course: Breakfast or brunch casserole
Cuisine: American brunch-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the casserole
  • 2 cups milk
  • 8 large eggs
  • 3 green onions chopped
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3/4 pound Canadian bacon diced
  • 6 English muffins diced
  • 1/2 teaspoon paprika
  • For the Hollandaise-style topping
  • 1 cup milk
  • 1 packet Hollandaise sauce mix 0.9 ounce
  • 1/4 cup butter
  • Optional additions
  • Shredded Swiss or cheddar mixed into the egg base for extra richness
  • Ham or cooked sausage in place of Canadian bacon

Method
 

  1. Grease the baking dish.
  2. Lightly coat a 9x13-inch baking dish with butter or cooking spray.
  3. Whisk the custard.
  4. In a large bowl, whisk together the 2 cups milk, eggs, chopped green onions, onion powder, and salt until well combined.
  5. Layer the casserole.
  6. Scatter half of the diced Canadian bacon in the baking dish, add all of the diced English muffins, then top with the remaining Canadian bacon. Pour the egg mixture evenly over everything.
  7. Chill overnight.
  8. Cover the dish and refrigerate for at least 8 hours, or overnight, so the muffins have time to absorb the custard.
  9. Bake the casserole.
  10. Preheat the oven to 375°F. Uncover the dish, sprinkle the top with paprika, then cover with foil and bake for 30 minutes. Remove the foil and bake 15 minutes more, until the casserole is set.
  11. Make the sauce.
  12. In a saucepan over medium heat, whisk together 1 cup milk and the Hollandaise mix. Add the butter and cook until thickened, about 1 minute.
  13. Slice and serve.
  14. Cut the casserole into portions and drizzle with the warm sauce right before serving.

Notes

Day-old English muffins are a better choice than very fresh ones because slightly drier bread holds up better after soaking overnight.
Keeping the casserole covered for the first part of baking helps prevent the top from browning too quickly before the center is set. The recipe also recommends baking uncovered at the end for a better finish and less sogginess.
If you’re short on time, the page notes that you can bake it the same day instead of overnight. In that case, let it soak for at least 30 to 60 minutes before it goes into the oven.
For cleaner serving, slice the casserole before adding the sauce. That tip is called out directly on the page and makes brunch plates look neater.