Name: Eggs Benedict Casserole
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 2 cups milk (Whole milk preferred for creaminess, can substitute with low-fat.); 8 large eggs (Protein and texture base; can use extra-large eggs as well.); 3 stalks green onions, chopped (Adds mild flavor and color.); 1 teaspoon onion powder (Enhances depth of flavor.); 1 teaspoon salt (Adjust to taste.); ¾ pound Canadian bacon, diced (Can substitute with turkey bacon or crumbled sausage.); 6 pieces English muffins, diced (Soaks up the egg mixture well; other types of bread can be used.); ½ teaspoon ground paprika (Adds warmth and color.); 1 0.9 oz package hollandaise sauce mix (Store-bought or homemade works.); ¼ cup butter (Unsalted butter preferred.)

This Eggs Benedict Casserole comes together in about 45 minutes using just one baking dish, hello, minimal cleanup! It’s a quick brunch or breakfast that’s perfect for busy mornings when your family wakes up starving. Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! You’ll have creamy, savory layers of deliciousness that your family will absolutely love, and trust me, they might just ask for it every weekend!

Ingredients Breakdown

2 cups milk
8 large eggs
3 stalks green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, diced
6 English muffins, diced
½ teaspoon ground paprika
1 0.9 oz package hollandaise sauce mix
¼ cup butter

Step-by-Step Instructions

Let’s Get Cooking!

Grease your baking dish (5 minutes) Grab a 9×13-inch baking dish and give it a good coat of non-stick cooking spray or butter. This is an important step to make sure nothing sticks. I mean, a casserole mess is no fun for anyone!
Whisk the egg mixture (5 minutes) In a large mixing bowl, whisk together 2 cups of milk, 8 large eggs, 3 chopped green onions, 1 teaspoon of onion powder, and 1 teaspoon of salt. Make sure it’s nice and fluffy, this will be the base, and you want it to be creamy!
Layer the ingredients (10 minutes) Layer half of the ¾ pound of diced Canadian bacon into the bottom of your greased dish. Then, add all of your diced 6 English muffins on top of that. Trust me, it’s going to absorb all that deliciousness! Top off with the remaining bacon evenly spread out.
Pour on the egg mixture (3 minutes) Now, pour that egg mixture all over the layered ingredients, making sure to cover everything as evenly as possible.
Refrigerate overnight (optional) If you have the time, cover your baking dish tightly with plastic wrap and pop it into the fridge for at least 6 hours or overnight. This allows the English muffins to soak up all those delicious eggy flavors!
Preheat the oven (10 minutes) When you’re ready to bake, preheat your oven to 375°F (190°C).
Ready to bake (1 minute) No matter what, sprinkle a little ½ teaspoon of paprika on top trust me, it gives it that nice pep!
Bake covered (30 minutes) Cover your baking dish with foil to keep your casserole moist, and bake it in the preheated oven for 30 minutes.
Bake uncovered (15 minutes) After 30 minutes, uncover your casserole and bake it for an additional 15 minutes. You want the top to be lovely and golden brown, and it’ll smell heavenly!
Serve and enjoy (5 minutes) Let it cool for a few minutes before diving in. Serve with extra hollandaise sauce, fresh herbs, or even a little hot sauce if you’re feeling daring!

Why I Love This Recipe

This Eggs Benedict Casserole has become my go-to recipe for so many occasions, family brunches, lazy Sundays, or even potlucks! I’m a real sucker for comfort food that’s easy to prepare and can please a crowd. It’s just so versatile; you can use whatever you’ve got on hand. I mean, who doesn’t appreciate a dish that uses up odds and ends? The best part is that you can prep it the night before, so you wake up, pop it in the oven, and enjoy your morning coffee while it bakes. Plus, my kids love it, which makes everything easier in my world.

If you loved this Eggs Benedict Casserole, be sure to check out my Baked Cottage Cheese Eggs, my Creamy Spinach and Eggs, or my Carnivore Egg Salad!

Why This Recipe Works

Crowd-Pleaser

This dish is so delectable; the whole family will love it! It combines everything we adore about classic eggs benedict but simplifies the steps and ingredients.

Make-Ahead Friendly

Never worry about morning chaos again! You can prep this casserole the night before and simply pop it in the oven when you’re ready, making it perfect for weekends and holiday gatherings.

Customizable

The secret to a delicious casserole is versatility! Feel free to switch out ingredients based on your taste or what’s lurking in your fridge. Try swapping the ham for cooked spinach, or maybe even add bacon on top, your taste buds will thank you!

Serving and Storage

Serving Suggestions

This casserole pairs beautifully with fresh fruit, a light salad, or some crispy hash browns! You can elevate the meal with a side of roasted or sautéed vegetables.

How Long It Keeps

Once cooked, this casserole is good in the fridge for about 3-5 days. Just make sure to keep it covered!

Reheating Instructions

To reheat, simply pop it back in the oven at 350°F for about 15-20 minutes until heated through. You can also reheat individual servings in the microwave, just be sure to cover it to maintain moisture.

Freezer Friendly

Yes! You can freeze the assembled casserole before baking it. Just wrap it tightly in foil or plastic wrap and freeze for up to 3 months. When you’re ready to bake, thaw in the fridge overnight, then bake as directed!

And there you have it, an Eggs Benedict Casserole that exemplifies comfort food at its finest! It comes together easily, requires very little cleanup, and promises to linger as a family favorite for many years to come. I can’t wait for you to try it out, let me know how it turns out! Happy cooking! Follow us on Pinterest for daily meal inspiration!