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Eggs Benedict Casserole Bake Recipe

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★★★★★

4.6 from 147 reviews

A savory and comforting Eggs Benedict Casserole Bake featuring layers of Canadian bacon, English muffins, and a rich egg custard, finished with warm hollandaise sauce and fresh parsley. This make-ahead baked dish is perfect for brunch or a special breakfast gathering.

Ingredients

Scale

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 the baking dish: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside to ensure the casserole doesn’t stick during baking.
  2. Layer Canadian bacon: Evenly distribute half of the diced Canadian bacon at the bottom of the prepared baking dish, creating a flavorful base layer.
  3. Add English muffin pieces: Scatter half of the English muffin pieces over the Canadian bacon layer, helping to absorb the egg custard.
  4. Repeat layering: Add the remaining Canadian bacon and then the rest of the English muffin pieces in even layers to build the casserole’s structure.
  5. Mix egg custard: In a large mixing bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until the mixture is smooth and well combined.
  6. Pour custard over layers: Evenly pour the egg mixture over the layered Canadian bacon and English muffins in the baking dish to soak all the ingredients.
  7. Refrigerate: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This step ensures the custard sets and flavors meld for optimal texture.
  8. Preheat oven: Preheat your oven to 375°F (190°C) in preparation for baking the casserole.
  9. Bake with paprika: Remove plastic wrap from the casserole, sprinkle the paprika evenly on top, and bake uncovered for 35 to 40 minutes until the eggs are fully set and the surface is golden brown.
  10. Heat hollandaise sauce: Warm the hollandaise sauce according to package instructions or your homemade recipe until hot and ready to serve.
  11. Finish and serve: Let the casserole cool briefly after baking, then drizzle with the warm hollandaise sauce and garnish with chopped fresh parsley for a classic finishing touch before serving.

Notes

  • For best results, refrigerate the assembled casserole overnight to allow flavors to develop and the custard to set thoroughly.
  • If you prefer a lighter sauce, use a low-fat hollandaise or a lemon butter sauce as an alternative.
  • You can substitute turkey bacon for Canadian bacon for a leaner option.
  • To make the dish vegetarian, omit the bacon and add sautéed mushrooms or spinach instead.
  • Make sure the eggs are fully set before removing from the oven to avoid a runny center.

Keywords: Eggs Benedict Casserole, Breakfast Casserole, Brunch Recipe, Canadian Bacon, Hollandaise Sauce, Egg Bake

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