Eggs Benedict Casserole Bake
Eggs Benedict Casserole Bake is a warm, creamy casserole layered with Canadian bacon, toasted English muffins, a silky custard, and rich hollandaise sauce. Perfect for breakfast, brunch, or holiday mornings.
Calories:
Ingredients
- 1 pound diced Canadian bacon
- 6 English muffins chopped into bite sized pieces
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons fresh parsley chopped
- 1 cup warm hollandaise sauce
Instructions
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Scatter half of the diced Canadian bacon across the bottom.
- Add half of the chopped English muffins on top, pressing gently.
- Repeat with the remaining bacon and muffin pieces.
- Whisk eggs, milk, onion powder, salt, garlic powder, and pepper until smooth.
- Pour the custard evenly over the layers, pressing down any dry pieces.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake at 375°F (190°C) for 35–40 minutes until set and lightly golden.
- Warm hollandaise over low heat until smooth.
- Let the casserole rest, drizzle with hollandaise, top with parsley, and serve hot.