Eggs Benedict Casserole Recipe
This Eggs Benedict Casserole Recipe transforms the classic brunch favorite into an easy make-ahead dish.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Whisk
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Aluminum foilÂ
Ingredients
- 8 English muffin halves cubed
- 8 slices Canadian bacon chopped
- 8 large eggs
- 2 cups whole milk
- 1 packet hollandaise sauce mix
- 1/4 cup butter melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives chopped
Instructions
- Grease baking dish with butter.
- Layer cubed English muffins in dish.
- Sprinkle Canadian bacon over muffins evenly.
- Whisk eggs and milk together.
- Add salt and pepper to mixture.
- Pour egg mixture over muffins.
- Cover dish with foil tightly.
- Refrigerate overnight for best results.
- Preheat oven to 375°F.
- Bake covered for 30 minutes.
- Remove foil and bake 15 minutes more.
- Prepare hollandaise sauce according to package directions.
- Drizzle sauce over hot casserole.
- Garnish with fresh chives before serving.
Notes
- Use day-old English muffins for better texture absorption.
- Let casserole rest 5 minutes before cutting for cleaner slices.
- Make hollandaise sauce fresh right before serving for best taste.
- Cover leftovers and refrigerate up to 3 days safely.
- Add spinach or asparagus for extra vegetables and nutrition.