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Eggs Benedict Casserole Recipe
Ben Carraoli

Eggs Benedict Casserole Recipe

When I first made this Eggs Benedict Casserole, it instantly became a weekend staple in my home. It takes all the fuss out of making the classic dish—no poaching eggs or toasting individual muffins. You get layers of savory Canadian bacon, soft English muffins, and a rich egg custard, all baked to perfection.
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Prep Time 15 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours
Servings: 8
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • English muffins: 6 split and cubed. Day-old muffins work best as they absorb the egg mixture without becoming mushy.
  • Canadian bacon: 8 ounces chopped. This provides the classic savory, meaty flavor of Eggs Benedict.
  • Large eggs: 8. These form the heart of the custard creating a light and fluffy texture.
  • Milk: 3 cups divided. Two cups for the casserole and one for the sauce, making everything rich and creamy.
  • Green onions: 3 chopped. They add a mild, fresh onion flavor that cuts through the richness.
  • Onion powder: 1 teaspoon. This enhances the savory notes throughout the casserole.
  • Salt: 1 teaspoon. Balances all the flavors.
  • Paprika: ½ teaspoon. Sprinkled on top for a touch of color and subtle smoky warmth.
  • Hollandaise sauce mix: 1 packet 0.9 oz. A quick and foolproof way to make a delicious, creamy sauce.
  • Butter: ¼ cup. This is essential for creating a rich and smooth Hollandaise sauce.

Method
 

  1. First, prepare your 9x13-inch baking dish. Grease it thoroughly with butter or a non-stick cooking spray. This important first step ensures that your casserole won't stick to the bottom, making it much easier to serve clean slices later on.
  2. In a large bowl, whisk together the 8 eggs, 2 cups of milk, the chopped green onions, and the teaspoon of onion powder and salt. Continue whisking until the mixture is smooth and well-combined. This egg custard is what will bind the casserole together.
  3. Now it's time to build your casserole. Spread the cubed English muffins evenly across the bottom of your greased baking dish. Sprinkle the chopped Canadian bacon over the muffins. Finally, pour the egg mixture evenly over the top, making sure all the muffins are saturated.
  4. Cover the baking dish tightly with foil or plastic wrap. Place it in the refrigerator to chill for at least 8 hours, or preferably overnight. This chilling period is crucial; it allows the English muffins to soak up the egg custard, ensuring a perfect texture.
  5. When you're ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator, uncover it, and sprinkle the paprika over the top. Cover it again with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the center is set and the top is golden brown.
  6. While the casserole is baking, prepare the Hollandaise sauce. In a small saucepan, whisk together the remaining 1 cup of milk and the Hollandaise sauce mix. Add the ¼ cup of butter and cook over medium heat, whisking constantly until the sauce thickens, which should take about a minute.
  7. Let the casserole rest for a few minutes after taking it out of the oven. This will help it set for easier slicing. Cut it into 8 or 10 equal portions, place them on plates, and drizzle the warm, creamy Hollandaise sauce over each serving before enjoying.