Eggs Benedict Casserole

This casserole version of Eggs Benedict brings all the flavors of the classic dish into a simple and crowd-pleasing meal. It’s perfect for a weekend brunch or a special breakfast when you want something comforting and easy to prepare ahead of time.

I first made this casserole for a holiday brunch and it quickly became a favorite with the whole family. Now it’s a go-to when I want something indulgent without the fuss of poaching eggs.

Ingredients

• Milk: Two cups and one cup in separate parts, this adds creaminess and soaks the bread for a tender texture
• Large eggs: Eight eggs bind the casserole and give rich flavor
• Green onions: Chopped three stalks give a fresh mild onion taste brightening the dish
• Onion powder: One teaspoon enhances savory depth without overpowering
• Salt: One teaspoon balances all the flavors perfectly
• Canadian bacon: Three quarters of a pound diced adds smoky saltiness essential to Eggs Benedict
• English muffins: Six diced pieces act as the bread base that absorbs the egg mixture
• Ground paprika: Half teaspoon sprinkled on top for a hint of warmth and pretty color
• Hollandaise sauce mix: One 0.9 ounce package combined with butter creates the signature sauce flavor
• Butter: Quarter cup used to make the hollandaise and add richness

Step-by-Step Instructions

Sauté the Canadian bacon:

Start by dicing the Canadian bacon and lightly cooking it in a skillet until just browned to bring out the smoky flavor

Prepare the baking dish:

Grease a 9 by 13 inch baking dish generously with butter or cooking spray to prevent sticking

Mix the egg base:

In a large bowl whisk together two cups of milk eight eggs chopped green onions onion powder and salt until fully combined and fluffy

Layer the ingredients:

Spread half of the cooked bacon evenly on the bottom of the baking dish then add the diced English muffins on top followed by the remaining bacon

Add the egg mixture:

Pour the egg and milk mixture evenly over the layered ingredients so they become fully saturated

Refrigerate overnight:

Cover the dish and place it in the refrigerator overnight to let the muffins soak up the egg mixture for the ideal texture

Preheat the oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius to get it ready for baking

Add the finishing touch:

Sprinkle the ground paprika evenly over the top of the casserole for color and subtle spice

Bake the casserole:

Cover with foil and bake for 30 minutes then remove the foil and continue to bake for another 15 minutes to get a golden crust

Let it rest:

Once baked, allow the casserole to cool for a few minutes before serving so it sets perfectly

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My favorite part of this recipe is the way the English muffins soak up all the egg mixture overnight creating a custardy soft interior contrasted by the crisp paprika-topped crust. It reminds me of sharing easy comfort food with family on a lazy Sunday morning.

Storage Tips

Store any leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the texture creamy without drying out. If freezing, wrap tightly and thaw overnight before reheating.

Ingredient Substitutions

You can swap Canadian bacon for ham or cooked turkey if you want a different protein. For dairy-free, use almond or oat milk and a vegan egg substitute but expect a slightly different texture. English muffins can be replaced with another bread type like brioche or sourdough cubed small.

Serving Suggestions

Serve with fresh fruit to balance the richness and a green salad for a light contrast. A simple glass of fresh orange juice or coffee completes the brunch vibe perfectly. Add chopped fresh chives or parsley on top for a bright garnish.

Cultural Context

Eggs Benedict traditionally consists of a poached egg on an English muffin with Canadian bacon and hollandaise sauce. This casserole adapts the dish into a make-ahead recipe that keeps the essence while making it accessible for larger groups or busier mornings. It’s a modern twist that honors a brunch classic.

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Frequently Asked Questions

→ Can I prepare the casserole the night before?

Yes, refrigerating overnight helps the muffins soak up the egg mixture, enhancing the texture and flavor.

→ What type of bacon works best?

Canadian bacon is recommended for its lean texture and mild flavor, but you can substitute with thick-cut ham if preferred.

→ How do I ensure the casserole is fully cooked?

Use a thermometer to check that the internal temperature reaches 160°F (71°C) to ensure it's safely cooked through.

→ Can I use whole milk or alternatives?

Whole milk provides creaminess, but reduced-fat milk or plant-based alternatives can be used though the texture may differ slightly.

→ What’s the purpose of the paprika topping?

Sprinkling paprika adds a subtle smoky flavor and an appealing color contrast to the finished casserole.