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Eggs Benedict Casserole

Savory Eggs Benedict Casserole for Effortless Brunch Bliss

This Hearty Eggs Benedict Casserole combines classic flavors into a simple brunch dish perfect for gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Refrigeration Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Canadian Bacon Provides savory flavor and protein; substitute with turkey bacon for a lighter option.
  • 6 pieces English Muffins Offers a sturdy base that soaks up the egg mixture; any type of soft bread can work as a substitute.
  • 12 large Eggs Acts as the main structure and custardy base for the casserole.
  • 2 cups Whole Milk Adds creaminess to the custard; substitute with skim or almond milk for a lighter version.
For the Flavor
  • 1 tsp Onion Powder Enhances the overall flavor; fresh onions can be used if well chopped.
  • 1 tsp Salt Essential for seasoning; adjust according to preference.
  • 1 tsp Garlic Powder Adds depth of flavor; fresh garlic works too, but use less than the powder.
  • 1/2 tsp Black Pepper Provides a mild spice; adjust to taste.
  • 1 tsp Paprika For a pop of color on top; can be substituted with smoked paprika for extra flavor.
For the Garnish
  • 1/4 cup Chopped Parsley Garnish for freshness; any fresh herb could be used, such as chives or cilantro.
  • 1 cup Hollandaise Sauce Rich, creamy topping; use homemade or store-bought and warm it before serving.

Equipment

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

Method
 

Preparation Steps
  1. Grease a 9x13 inch baking dish with non-stick spray to prevent sticking.
  2. Place half of the diced Canadian bacon evenly across the bottom of the dish.
  3. Spread half of the English muffin pieces over the layer of Canadian bacon.
  4. Repeat the layering process with the remaining Canadian bacon and English muffin pieces.
  5. In a large bowl, whisk together the eggs, milk, onion powder, salt, garlic powder, and black pepper until smooth.
  6. Pour the egg mixture evenly over the layered ingredients in the baking dish.
  7. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  8. Preheat the oven to 375°F (190°C).
  9. Sprinkle paprika evenly over the top of the casserole before baking.
  10. Bake for 35-40 minutes or until the eggs are fully set and the top is golden brown.
  11. Warm the hollandaise sauce over low heat until it reaches a pourable consistency.
  12. Drizzle the hollandaise sauce over the baked casserole and garnish with chopped parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Refrigerate overnight for richer flavor. Check for doneness before serving.

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