Description

Eggs Benedict Casserole is an easy, savory breakfast or brunch dish featuring Canadian bacon, English muffins, and creamy hollandaise sauce.

Ingredients

Scale

For the Casserole:

Cooking spray
2 cups milk
8 large eggs
3 stalks green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into ½-inch dice
6 English muffins, cut into ½-inch dice
½ teaspoon ground paprika

For the Hollandaise Sauce:

1 cup milk
1 (0.9 ounce) package Hollandaise sauce mix
¼ cup butter

Instructions

1. Preheat the oven.

Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with cooking spray.

2. Prepare the casserole mixture.

In a large bowl, whisk together milk, eggs, chopped green onions, onion powder, and salt until fully combined.

3. Add the base ingredients.

Fold in diced Canadian bacon and English muffin pieces. Mix gently to combine. Ensure the mixture is evenly distributed.

4. Assemble in the baking dish.

Pour the mixture into the prepared casserole dish and sprinkle paprika evenly on top.

5. Bake the casserole.

Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden. A knife inserted in the center should come out clean.

6. Prepare the hollandaise sauce.

While the casserole bakes, melt butter in a small saucepan. Whisk in the Hollandaise sauce mix and milk according to the package directions. Heat until smooth and creamy.

7. Serve and enjoy.

Remove the casserole from the oven and let it rest for 5 minutes. Serve portions warm, drizzled with prepared hollandaise sauce.

Notes

For a richer casserole, use half-and-half or whole milk instead of regular milk.

You can substitute smoked ham or turkey for Canadian bacon.

Garnish with fresh parsley for added color and flavor.

The casserole can be assembled the night before and baked in the morning for convenience.