Description
Wake up to a brunch that feels gourmet but comes together effortlessly. This Make-Ahead Eggs Benedict Casserole layers golden toasted English muffins with smoky Canadian bacon and a rich egg custard, all soaked overnight for unbeatable flavor. Topped with warm hollandaise sauce, it brings a restaurant-worthy experience to your own kitchen. It’s the perfect option when you want quick breakfast prep, an easy recipe for guests, or fresh food ideas that make mornings special. Add this to your list of delicious breakfast ideas or even dinner ideas when you’re craving comfort food with minimal effort.
Ingredients
6 English muffins, split and cubed
12 oz Canadian bacon, chopped
8 large eggs
2 cups whole milk
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (optional)
1 packet (1 oz) hollandaise sauce mix
Ingredients listed on hollandaise sauce packet
1 tbsp chopped parsley (for garnish)
Instructions
- Grease a 9×13-inch baking dish. Add cubed muffins and chopped bacon.
- In a bowl, whisk eggs, milk, onion powder, salt, pepper, and paprika.
- Pour mixture over muffin/bacon layer. Press down gently. Cover and refrigerate overnight.
- Preheat oven to 375°F. Let casserole sit at room temp 15 minutes.
- Bake covered 30 minutes, then uncovered for 15-20 minutes until center is set.
- Prepare hollandaise sauce as directed on package.
- Drizzle warm sauce over casserole, garnish with parsley, and serve.