Eggs Benedict Casserole: Your Ultimate Brunch Comfort Dish

Savor the delightful comfort of Eggs Benedict Casserole, a make-ahead brunch classic combining poached eggs, crispy Canadian bacon, and luscious hollandaise sauce.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6-8 pieces English Muffins Toasted, halved
8 ounces Canadian Bacon or Thinly Sliced Ham Can substitute with smoked salmon

For the Custard

8 large Eggs Beaten well with milk
2 cups Whole Milk For creaminess

For the Sauce

1 cup Hollandaise Sauce Homemade or store-bought

For Garnish

2 tablespoons Fresh Herbs (Chives or Parsley) Optional based on preference

Equipment

9x13-inch baking dish
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Layer half of the toasted English muffin halves evenly in the greased baking dish.
Distribute Canadian bacon over the muffin halves evenly.
Whisk together eggs, whole milk, and a pinch of salt and pepper until smooth.
Pour the egg mixture evenly over the muffins and bacon in the baking dish.
Drizzle hollandaise sauce over the top of the casserole.
Bake for 30-40 minutes, until the center is set and the edges are golden brown.
Allow the casserole to rest for about 10 minutes before serving. Garnish with fresh herbs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Prepare the casserole the night before and refrigerate for easy baking in the morning. Store leftovers in an airtight container for up to 3 days.

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