Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, perfect for feeding a crowd with minimal effort. Layers of English muffins, Canadian bacon, and a creamy egg mixture, all topped with a rich hollandaise sauce, bake together for a scrumptious morning treat.
Ingredients
Scale
For the Casserole:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions, chopped
- 1 tsp onion powder
- 1 tsp salt
- ¾ lb Canadian bacon, diced
- 6 English muffins, diced
- ½ tsp paprika
For the Hollandaise Sauce:
- 1 cup milk
- 1 0.9 oz packet Hollandaise sauce mix
- ¼ cup butter
Instructions
- Grease a 9×13 baking dish. Preheat the oven to 375°F.
- Whisk together milk, eggs, green onions, onion powder, and salt. Ensure everything is well combined.
- Layer half the bacon, all muffins, then remaining bacon. Create even layers in the baking dish.
- Pour egg mixture over the layers. Ensure it is evenly distributed.
- Cover and chill the casserole overnight. This allows the flavors to meld.
- Bake the casserole at 375°F: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
- Prepare the sauce while the casserole bakes. In a saucepan, simmer milk, sauce mix, and butter until thickened.
- Slice the casserole and drizzle each piece with the hollandaise sauce. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 235mg
Keywords: Eggs Benedict Casserole, Brunch Casserole, Breakfast Bake, Hollandaise Sauce, Make-Ahead Brunch
