Eggs Benedict Casserole Brunch Bake for Effortless Mornings

Enjoy this delicious Eggs Benedict Casserole Brunch Bake, perfect for any gathering with its savory layers and creamy texture.

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Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 pieces English Muffins Toasted or day-old; can substitute with brioche or sourdough.
8 ounces Canadian Bacon Or thinly sliced ham; can substitute with smoked salmon or sautéed spinach.

For the Custard

8 large Eggs No direct substitutions recommended; egg whites can be used for a lighter dish.
2 cups Whole Milk Full-fat is best; can substitute with unsweetened almond or oat milk for a dairy-free version.

For the Sauce

1 cup Hollandaise Sauce Homemade or store-bought works beautifully.

For Garnish

2 tablespoons Fresh Herbs Chives or parsley; can substitute with dill or tarragon.

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.
Arrange half of the English muffin halves in the prepared baking dish.
Layer the Canadian bacon evenly over the muffins.
Whisk together the eggs, whole milk, salt, and pepper until fluffy and smooth. Pour over the muffin and bacon layers.
Drizzle hollandaise sauce generously over the casserole.
Bake for 30-40 minutes until the edges are set and the top is golden.
Let the casserole rest for 10-15 minutes before slicing.
Garnish with freshly chopped herbs and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gCholesterol: 300mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This casserole is perfect for gatherings and can be made ahead of time for convenience.

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