Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Make-Ahead Eggs Benedict Casserole

  • Author: Sara McKenney
  • Total Time: 55 minutes
  • Yield: 10-12 servings

Description

A make-ahead breakfast casserole inspired by the classic Eggs Benedict. It features toasted English muffins layered with Canadian bacon and soaked in a creamy egg custard, then baked and topped with warm hollandaise sauce for a rich and satisfying brunch dish.

Ingredients

  • 6 English muffins, toasted and chopped
  • 12 oz Canadian bacon, chopped
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional, for topping)
  • 1 cup prepared hollandaise sauce (homemade or store-bought)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Grease a 9×13-inch baking dish.
  2. Layer the toasted and chopped English muffins evenly in the bottom.
  3. Scatter the chopped Canadian bacon over the muffins.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper.
  5. Pour the egg mixture evenly over the layered ingredients.
  6. Press down lightly with a spatula to help the muffins soak.
  7. Cover and refrigerate overnight (or at least 4 hours).
  8. Preheat oven to 375°F (190°C). Remove casserole from fridge and let stand 20–30 minutes.
  9. Bake uncovered for 35–40 minutes, or until the center is set and top is golden.
  10. While baking, warm the hollandaise sauce.
  11. Drizzle warm hollandaise over baked casserole.
  12. Garnish with chopped parsley and paprika (if using).
  13. Let rest 5–10 minutes before slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

SAVE THIS RECIPE ON PINTEREST

Find it online: https://cookcraze.com/make-ahead-eggs-benedict-casserole/