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Eggs Benedict Casserole

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Eggs Benedict Casserole is a make-ahead breakfast bake that combines all the flavors of the classic brunch dish—English muffins, Canadian bacon, eggs, and hollandaise sauce—in one easy and satisfying casserole. Perfect for holidays or weekend brunch.

Ingredients

  • English muffins, chopped
  • Canadian bacon, diced
  • Large eggs
  • Whole milk or half-and-half
  • Dijon mustard
  • Salt and pepper
  • Hollandaise sauce (homemade or store-bought)
  • Chopped chives or parsley (for garnish)

Instructions

  1. Grease a 9×13 baking dish with butter or cooking spray.
  2. Layer the chopped English muffins evenly in the bottom of the dish.
  3. Top with the diced Canadian bacon, spreading it out for full coverage.
  4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
  5. Pour the egg mixture over the muffin and bacon layers, pressing down lightly to ensure everything is soaked.
  6. Cover the dish with foil and refrigerate overnight, or at least 6 hours.
  7. When ready to bake, preheat the oven to 375°F (190°C).
  8. Bake the covered casserole for 30 minutes, then remove foil and bake another 15–20 minutes until golden and set in the center.
  9. While baking, prepare the hollandaise sauce if making from scratch, or warm store-bought sauce gently.
  10. Drizzle hollandaise over the baked casserole before serving and garnish with chopped herbs.

Notes

  • Use day-old or lightly toasted English muffins to avoid sogginess.
  • Make it vegetarian by substituting bacon with sautéed veggies.
  • Serve with fresh fruit or roasted potatoes for a complete meal.
  • Store hollandaise separately and reheat gently to prevent separation.
  • Use ramekins for individual servings if preferred.

Nutrition

Find it online: https://thefamilycooking.com/eggs-benedict-casserole/