Delicious Eggs Benedict Casserole for Effortless Brunch Joy

This Eggs Benedict Casserole combines fluffy eggs, savory Canadian bacon, and hollandaise sauce for a delightful brunch experience.

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Prep Time 15

Cook Time 1

Chill Time 8

Total Time 9 15

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 pieces English Muffins Use day-old muffins for the best texture
8 ounces Canadian Bacon Can be swapped for ham or turkey bacon

For the Egg Mixture

12 large Eggs Essential for fluffiness
2 cups Milk Full-fat milk recommended for creaminess

Optional Add-ins

1 cup Cheddar Cheese Can be omitted for a lighter dish
1 cup Hollandaise Sauce Homemade is best but store-bought works

Equipment

9x13-inch Baking Dish
Mixing bowl
Whisk

Method

Preparation Steps

Cut day-old English muffins into quarters and arrange them evenly in a greased 9x13-inch baking dish.
Distribute Canadian bacon evenly over the muffins.
Whisk together eggs, milk, and seasonings until combined and frothy.
Pour the egg mixture over the muffins and bacon, pressing down to saturate them.
Cover the baking dish tightly and refrigerate overnight.
Preheat oven to 350°F (180°C), remove plastic wrap and cover loosely with foil, bake for about 45 minutes, then uncover and bake for an additional 15 minutes.
Let the casserole rest for 10 minutes before slicing, then drizzle with hollandaise sauce and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Using day-old muffins and refrigerating overnight are key for the best texture and flavor absorption.

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