Easy Make-Ahead Eggs Benedict Casserole
This recipe for Easy Make-Ahead Eggs Benedict Casserole offers an easy way to get a homemade breakfast on the table without any hassle or fuss. You can prepare this egg casserole recipe either at least four hours ahead of time, but it can also be left to refrigerate overnight. If you love the taste of tradition eggs Benedict, then this casserole version will definitely hit the spot. For added convenience, this recipe makes use of packaged Hollandaise sauce mix, but you can make the sauce from scratch if you are feeling fancy.
Cooking MethodCasserole, Oven
Cooking Vessel Size9 x 13 inch baking dish
Ingredients
- 12 ounce Canadian bacon, chopped
- 6 English muffins
- 8 eggs
- 2 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package Hollandaise sauce mix (such as Knorr), prepared according to the package directions
Instructions
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Preheat the oven to 375 degrees F.
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Butter a 9 x 13 inch casserole dish.
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Cut English muffins into 1-inch cubes.
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Whisk the eggs, milk, salt, and pepper together.
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Sprinkle half of the cubed Canadian bacon in the buttered casserole dish.
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Top with the English muffins and the remaining Canadian bacon.
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Pour the egg mixture over the English muffins and bacon.
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Cover and refrigerate for 4 hours or overnight.
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Bake for 50 to 60 minutes or until knife inserted in the middle comes out clean.
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Top with Hollandaise sauce and serve.