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Eggs Benedict Casserole (With Overnight Option)

Eggs Benedict Casserole (With Overnight Option)

Enjoy the iconic flavors of a classic brunch with this easy Eggs Benedict Casserole, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Brunch
Cuisine American
Servings 8 servings
Calories 346 kcal

Equipment

  • Baking Dish

Ingredients
  

  • 6 pieces English muffins sliced open then diced into 1-inch cubes
  • 12 ounces Canadian bacon diced
  • 10 large eggs
  • 2 cups milk of choice
  • 2 tablespoons melted butter
  • 1 teaspoon ground mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon fine salt
  • 0.25 teaspoon black pepper
  • 1 packet prepared hollandaise sauce warmed
  • fresh chives optional garnishes
  • paprika optional garnishes
  • 1 spray cooking spray

Instructions
 

  • Preheat the oven to 375°F. Mist a 9x13 baking dish with cooking spray; set aside.
  • To the prepared baking dish, evenly spread half of the diced English muffins across the bottom of the dish. Spread half of the chopped Canadian bacon over top. Repeat the process for one more layer of each English muffins and Canadian bacon.
  • In a mixing bowl, whisk together the eggs, milk, melted butter, ground mustard, onion powder, garlic powder, and salt. Pour the egg mixture over the English muffin and Canadian bacon in the prepared baking dish. Cover tightly with foil.
  • Bake, covered with foil, for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.
  • Remove the casserole from the oven and let cool for 5 minutes before cutting into 8 pieces.
  • Meanwhile, in a small saucepan over medium-low heat, gently heat the hollandaise sauce until warmed, being careful not to let it simmer.
  • Drizzle the warmed hollandaise sauce over each piece before serving. If desired, garnish with chives and/or a dash of paprika.

Notes

For overnight option, after Step 3, cover the prepared unbaked casserole with foil and place in the fridge overnight. When ready to bake, remove from fridge and place in preheated oven for 30 minutes, then remove foil and bake until set, about 15 minutes more.

Nutrition

Serving: 1recipeCalories: 346kcalCarbohydrates: 28gProtein: 24gFat: 16gSaturated Fat: 8gCholesterol: 242mgSodium: 949mgFiber: 2gSugar: 5g
Keyword bacon, brunch casserole, casserole, eggs, Eggs Benedict Casserole, make ahead breakfast
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