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Eggs Benedict Casserole Bake Recipe

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4.7 from 66 reviews

Eggs Benedict Casserole Bake is a delightful twist on the classic Eggs Benedict, offering a layered casserole perfect for brunch or a hearty breakfast. This dish combines layers of Canadian bacon and toasted English muffins soaked in an egg and milk mixture, baked to golden perfection, and topped with warm hollandaise sauce and fresh parsley for a rich and satisfying meal.

Ingredients

Main Ingredients

  • 1 pound Canadian bacon, diced
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk

Seasonings

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Garnish & Sauce

  • 2 teaspoons chopped fresh parsley
  • 1 cup hollandaise sauce

Instructions

  1. Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside to prevent sticking during baking.
  2. Layer Canadian Bacon and English Muffins: Evenly spread half of the diced Canadian bacon in the bottom of the dish. Scatter half of the English muffin pieces over the bacon, then repeat with the remaining Canadian bacon and English muffins to create two layers.
  3. Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until the mixture is fully combined and slightly frothy.
  4. Pour Egg Mixture: Pour the egg mixture evenly over the layered Canadian bacon and English muffins in the baking dish, ensuring all pieces are well soaked.
  5. Chill Casserole: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This step helps the muffins absorb the egg mixture, improving texture and flavor.
  6. Preheat Oven: Before baking, preheat your oven to 375°F (190°C) to ensure it’s ready for the casserole.
  7. Bake: Remove plastic wrap, sprinkle paprika evenly on top, and bake the casserole for 35 to 40 minutes until the eggs are fully set and the surface is golden brown.
  8. Warm Hollandaise Sauce: While the casserole bakes, heat the hollandaise sauce according to package instructions or your homemade recipe until warm.
  9. Serve: Once baked, let the casserole cool briefly. Drizzle the warm hollandaise sauce over the top and garnish with freshly chopped parsley before serving.

Notes

  • For best flavor, refrigerate casserole overnight to allow the muffins to fully absorb the egg mixture.
  • You can substitute turkey bacon or ham for Canadian bacon if preferred.
  • Hollandaise sauce can be homemade or store-bought for convenience.
  • Use whole milk for a richer texture; low-fat milk can be substituted but may alter creaminess.
  • The casserole can be made ahead and reheated for quick breakfasts.

Find it online: https://forkvista.com/eggs-benedict-casserole-bake-recipe/