Eggs Benedict Casserole Bake (Printable Format)
Savory Canadian bacon and muffins baked with eggs, topped with creamy hollandaise for a comforting brunch.
# Needed Ingredients:
→ Main Ingredients
01 -
1 pound Canadian bacon, diced
02 -
6 English muffins, split and cut into 1-inch pieces
03 -
8 large eggs
04 -
2 cups whole milk
→ Seasonings
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon paprika
→ Garnish & Sauce
10 -
2 teaspoons chopped fresh parsley
11 -
1 cup hollandaise sauce
# Preparation Steps:
01 -
Coat a 9x13-inch baking dish with non-stick cooking spray and set aside.
02 -
Distribute half of the diced Canadian bacon evenly in the bottom of the prepared baking dish. Scatter half of the English muffin pieces over the Canadian bacon. Repeat layering with the remaining Canadian bacon and English muffin pieces.
03 -
In a large mixing bowl, whisk together eggs, whole milk, onion powder, salt, garlic powder, and black pepper until thoroughly blended.
04 -
Pour the egg mixture evenly over the layered Canadian bacon and English muffins in the baking dish.
05 -
Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight for optimal texture.
06 -
Preheat the oven to 375°F (190°C).
07 -
Remove the plastic wrap. Sprinkle paprika evenly over the top. Bake for 35 to 40 minutes until the eggs are completely set and the surface is golden.
08 -
Heat hollandaise sauce according to package or homemade preparation instructions until warmed through.
09 -
Remove the casserole from the oven and allow to cool briefly. Drizzle with warm hollandaise sauce and garnish with chopped fresh parsley before serving.
# Supplementary Details:
01 -
Allowing the casserole to rest before cutting ensures clean portions.