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Eggs Benedict Casserole

Eggs Benedict Casserole transforms the beloved breakfast classic into an easy, make-ahead baked dish layered with English muffins, Canadian bacon, eggs, and hollandaise sauce. Perfect for brunch gatherings or cozy mornings.
Calories:
Author: Sandra Myers

Ingredients

  • 6 –8 English muffins
  • 8 ounces Canadian bacon or thinly sliced ham
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup hollandaise sauce homemade or store-bought
  • Salt and pepper to taste
  • Fresh herbs chives or parsley for garnish

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Slice and lightly toast English muffins. Place half in the dish, then add a layer of Canadian bacon.
  • Whisk eggs, milk, salt, and pepper until smooth. Pour evenly over the layers.
  • Drizzle hollandaise sauce on top, spreading lightly.
  • Bake 30–40 minutes, until set in the center and golden at the edges. A knife inserted should come out clean.
  • Rest 10 minutes before slicing. Garnish with fresh herbs before serving.