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Eggs Benedict Casserole

Savory Eggs Benedict Casserole for Easy Weekend Brunch

Enjoy a delicious twist on classic brunch with this make-ahead Eggs Benedict Casserole.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 6 pieces English Muffins toasted
  • 1 cup Canadian Bacon/Ham or substitute with smoked salmon or sautéed spinach
  • 8 large Eggs
  • 2 cups Whole Milk or half-and-half for extra creaminess
Rich Topping
  • 1 cup Hollandaise Sauce homemade or store-bought
  • 2 tablespoons Fresh Herbs (Chives/Parsley) optional

Equipment

  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
    Eggs Benedict Casserole
  2. Layer half of the toasted English muffin halves in the baking dish.
    Eggs Benedict Casserole
  3. Add Canadian bacon or ham evenly over the English muffins.
    Eggs Benedict Casserole
  4. In a large bowl, whisk together the eggs, whole milk, salt, and pepper until smooth.
    Eggs Benedict Casserole
  5. Pour the egg mixture over the English muffins and Canadian bacon.
    Eggs Benedict Casserole
  6. Drizzle hollandaise sauce over the casserole.
    Eggs Benedict Casserole
  7. Bake in the preheated oven for 30-40 minutes until golden.
    Eggs Benedict Casserole
  8. Let rest for 10 minutes before serving, garnish with fresh herbs.
    Eggs Benedict Casserole

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This casserole can be made ahead and stored in the fridge overnight for easy brunch preparation.

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