Recipe Background
Few foods embody the decadence and delight of brunch like Eggs Benedict: fluffy eggs over a crispy English muffin with a slice of fatty ham and topped with a rich, creamy Hollandaise sauce made truly irresistible. Easy Eggs Benedict Casserole transforms this breakfast classic into a simple home-cooked form, with layers of Canadian bacon, crunchy English muffin, and flavorful egg in every slice. Easy Eggs Benedict Casserole is perfect for preparing ahead for a brunch party or family breakfast. Whoever tries it will thank you for making it!
Few foods embody the decadence and delight of brunch like Eggs Benedict: fluffy eggs over a crispy English muffin with a slice of fatty ham and topped with a rich, creamy Hollandaise sauce made truly irresistible. Easy Eggs Benedict Casserole transforms this breakfast classic into a simple home-cooked form, with layers of Canadian bacon, crunchy English muffin, and flavorful egg in every slice. Easy Eggs Benedict Casserole is perfect for preparing ahead for a brunch party or family breakfast. Whoever tries it will thank you for making it!
Ingredients
- 8 large eggs
- 3 cups milk divided
- 3 green onions chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 pound Canadian bacon diced into 1/2-inch pieces
- 6 English muffins diced into 1/2-inch pieces
- 1/2 teaspoon paprika
- 1 (0.9-ounce) package Hollandaise sauce mix
- 1/4 cup margarine
Directions
- Grease a 9x13-inch baking dish.
- In a large bowl, whisk the eggs and 2 cups milk with the green onions, onion powder, and salt until well mixed.
- Layer half of the Canadian bacon in the prepared baking dish.
- Layer the English muffins over the bacon pieces in the baking dish.
- Add the remaining Canadian bacon in an even layer in the baking dish.
- Pour the egg mixture over the bacon in the casserole dish.
- Cover the baking dish and refrigerate it overnight, for at least 8 hours.
- Preheat the oven to 375 degrees F the next morning.
- Sprinkle the top of the casserole with paprika.
- Cover the casserole with aluminum foil.
- Bake until the eggs are nearly set, about 30 minutes.
- Remove the foil and continue baking until the eggs are fully set, about 15 minutes.
- While the casserole bakes, whisk the Hollandaise sauce mix with 1 cup milk in a saucepan over medium heat on the stove-top.
- Add the margarine to the saucepan.
- Bring the mixture to a boil, stirring frequently.
- Reduce the stovetop heat to medium-low.
- Stir until the sauce has thickened, about 1 minute.
- Remove the casserole from the oven.
- Drizzle with the Hollandaise sauce.
- Serve!
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