Eggs Benedict Casserole Brunch Bake for Effortless Mornings

Eggs Benedict Casserole Brunch Bake is a delightful twist on the classic dish, blending hollandaise sauce, Canadian bacon, and English muffins for a memorable brunch.

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Prep Time 15

Cook Time 35

Resting Time 15

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

6 pieces English Muffins day-old or toasted enhances texture
8 ounces Canadian Bacon can substitute with smoked salmon or sautéed spinach

For the Egg Mixture

8 large Large Eggs provides a creamy custard-like consistency
2 cups Whole Milk full-fat yields the best results

For the Topping

1 cup Hollandaise Sauce store-bought options make for quick prep
3 tablespoons Fresh Herbs (Chives or Parsley) adds freshness and color

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cut the English muffins in half and arrange half in the greased baking dish, cut side up.
Distribute the Canadian bacon evenly over the muffin halves.
In a large mixing bowl, whisk together the large eggs and whole milk, adding salt and pepper to taste.
Pour the egg mixture evenly over the muffin and bacon layers.
Drizzle hollandaise sauce generously over the entire casserole.
Bake for 30–40 minutes until the center is set and the top is lightly golden.
Let the casserole rest for 10–15 minutes and then garnish with fresh herbs before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

This casserole is a make-ahead gem that allows for customization to fit various tastes.

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