Eggs Benedict Casserole Bake Recipe

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The Heart of Eggs Benedict Casserole Bake Recipe

There’s something so comforting about a brunch dish that feels luxe yet is effortless to prepare—Eggs Benedict Casserole Bake Recipe fits that bill beautifully. I love how it captures the silky richness of classic Eggs Benedict but turns it into an easy, shareable dish that you can pull from the fridge and bake whenever the mood strikes. You’ll notice the layers of buttery English muffins and caramelized Canadian bacon mingle under a fluffy, savory egg custard, all crowned with warm, velvety hollandaise.

Cooking this side-by-side feels like we’re giving a nod to those slow, relaxing weekend mornings together, with buttery steam rising and cozy spice notes filling the kitchen. It’s a recipe designed to make you look forward to breakfast, reassuring you that great food can come from simple, thoughtful steps. Plus, it makes plated Eggs Benedict a breeze without the rushed timing of poaching eggs individually.

Ingredient Breakdown

• Canadian bacon: Adds that signature smoky, meaty bite. Swap for diced ham or turkey bacon for a leaner or different twist.
• English muffins: Provide that crisp-edged, absorbent base. Use crusty sourdough or sturdy bread cubes if English muffins are scarce.
• Eggs: The binding and silky star of the bake. Fresh large eggs work best for tenderness and flavor.
• Whole milk: Enriches the egg custard, making it creamy. You can substitute with half-and-half or full-fat cream for even richer results.
• Seasonings: Onion powder, garlic powder, salt, black pepper, and paprika create a warm, balanced flavor — the paprika also adds a touch of color on top.
• Hollandaise sauce: The classic creamy sauce that finishes the dish. Ready-made mixes or homemade versions both work well (I prefer freshly whisked hollandaise when I have time).
• Fresh parsley: Adds a bright, herbal garnish that cuts through the richness.

Before You Begin

Gathering your ingredients and tools ahead of time will turn this Eggs Benedict Casserole Bake Recipe into pure joy rather than a juggling act. I recommend dicing your Canadian bacon and breaking apart the English muffins into 1-inch pieces before you start mixing eggs. You’ll also want to pre-spray your 9×13-inch pan to keep release effortless.

Chilling the layered casserole for a couple of hours or overnight is my secret for a custard that’s firm yet tender — and it really helps the flavors meld beautifully. While it chills, you can relax or prep your hollandaise sauce.

How to Make Eggs Benedict Casserole Bake Recipe

1. Preheat your oven to 375°F (190°C). This ensures the oven is ready to create a golden, bubbling topping right when the casserole hits the rack.
2. Prepare your baking dish by coating it with non-stick cooking spray — this helps with easy cleanup and prevents sticking around those caramelized edges.
3. Layer half of your diced Canadian bacon evenly in the bottom of the baking dish. You’ll notice its meaty aroma starts to awaken your appetite even before baking.
4. Scatter half of the English muffin pieces over the bacon layer, making sure they’re spread for even soaking. The muffins soak up the egg custard beautifully, turning tender yet slightly crisp on the edges.
5. Repeat the layering with the remaining Canadian bacon and English muffin pieces to build even layers of flavor and texture.
6. Whisk together eggs, whole milk, onion powder, salt, garlic powder, and black pepper in a large bowl. You’ll see the pale yellow mixture become smooth and frothy, which is key for achieving that silky custard.
7. Pour the egg mixture over the layered ingredients in the baking dish. Take a moment to gently press down any muffin pieces that peek above the surface, ensuring all soak evenly.
8. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for the best texture. This resting time lets the custard set gently, making the final bake tender yet firm.
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Pro-Level Pointers

Look for a gently puffed and set surface with golden spots when baking is done—this means the eggs are cooked through but still moist. If the custard jiggles slightly in the center, it will continue setting as it rests. Sprinkling the paprika before baking adds not just color but a subtle smoky warmth — don’t skip it!

If you’re in a hurry, bake immediately after pouring the eggs but expect a looser texture. The overnight soak helps the muffins fully absorb the custard, creating a tender interior that’s simply dreamy.

9. Remove the plastic wrap and sprinkle the paprika over the top to add a pop of color and flavor.
10. Bake uncovered for 35 to 40 minutes. You’ll see the edges turn crisp and golden while the center sets into a custardy bliss. A toothpick inserted should come out clean, but the texture will still be silky.
11. Warm your hollandaise sauce separately according to package instructions or your homemade method, stirring until smooth and buttery.
12. Rest the casserole a few minutes after baking to settle. Then drizzle generously with warm hollandaise sauce and sprinkle fresh chopped parsley for a fresh, vibrant lift.

Creative Variations for Eggs Benedict Casserole Bake Recipe

• Swap Canadian bacon for smoked salmon and add capers to channel a lobster benedict vibe.
• Mix in sautéed spinach or kale between layers for a green, earthy contrast that balances richness beautifully.
• Create a spicy twist by folding in diced jalapeños or a dash of cayenne to the egg mixture for a mild heat.
• Use gluten-free bread or biscuits instead of English muffins to make this casserole allergy-friendly without sacrificing texture.
• Try flavored hollandaise like a tarragon or smoked paprika version for a subtle aromatic upgrade.
• Top with sliced avocado or heirloom tomatoes just before serving to add freshness and color.

Storage, Freezing & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 325°F (160°C) to maintain custard texture without drying.
• Freeze portions wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat hollandaise separately over low heat or in a warm water bath to prevent breaking.
• Avoid microwaving directly, as it can make eggs rubbery and cause hollandaise to separate.

Eggs Benedict Casserole Bake Recipe FAQs

• Can I make this casserole vegetarian? Absolutely! Just swap Canadian bacon for sautéed mushrooms, spinach, or a vegetarian bacon substitute.
• Is it better to refrigerate overnight? Yes, chilling allows the English muffins to soak up the egg custard fully, resulting in a tender, moist bake rather than a loose scramble.
• Can I use low-fat milk? You can, but the casserole might be less rich and creamy. Using whole milk or half-and-half gives a silkier texture.
• How do I store leftovers? Refrigerate in an airtight container and gently reheat in the oven to keep the luscious texture intact.
• Can I prepare this ahead for a crowd? Definitely! Assemble the night before, refrigerate, and simply bake it in the morning for an effortless brunch that impresses.

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