Description
This Eggs Benedict Casserole is a delightful and easy twist on the classic brunch favorite, combining layers of Canadian bacon, English muffins, and a savory egg mixture baked to perfection. Topped with a luscious homemade hollandaise sauce and garnished with fresh parsley, this dish is perfect for serving a crowd at weekend brunches or special occasions.
Ingredients
Scale
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
Hollandaise Sauce
- 1 cup milk
- 1 packet hollandaise sauce mix
- ¼ cup butter
- Fresh parsley for garnish
Instructions
- Grease the baking dish: Grease a 9×13 inch baking dish thoroughly to prevent sticking during baking.
- Prepare egg mixture: In a mixing bowl, whisk together 2 cups milk, 8 large eggs, chopped green onions, onion powder, and salt until the mixture is smooth and well blended.
- Layer ingredients: Layer half of the diced Canadian bacon evenly in the greased baking dish. Then spread all of the diced English muffins over the bacon layer, followed by the remaining Canadian bacon on top.
- Pour egg mixture: Evenly pour the prepared egg mixture over the layered Canadian bacon and English muffins, ensuring thorough coverage.
- Refrigerate overnight: Cover the dish and refrigerate overnight to allow the flavors to meld and the bread to soak up the egg mixture.
- Bake the casserole: Preheat the oven to 375°F (190°C). Bake the covered casserole for 30 minutes, then remove the cover and continue baking for an additional 15 minutes until the top is golden brown and set.
- Make hollandaise sauce: While the casserole is baking, prepare the hollandaise sauce by combining 1 cup of milk, the hollandaise sauce packet, and ¼ cup butter in a saucepan over medium heat. Stir continuously until the sauce thickens to desired consistency.
- Serve: Slice the baked casserole into portions, drizzle generously with warm hollandaise sauce, and garnish with fresh parsley if desired.
Notes
- This casserole can be prepared the day before and refrigerated overnight to save time on the day of serving.
- Use day-old English muffins for better texture absorption.
- For a richer flavor, substitute whole milk with half-and-half in the egg mixture and hollandaise sauce.
- Adjust salt and paprika according to taste preferences.
- Garnish with additional fresh herbs such as chives or dill for variation.
