Eggs Benedict Casserole
A make-ahead brunch casserole featuring English muffins, Canadian bacon and a creamy egg custard, finished with melted cheddar.
Ingredients
Eggs Benedict Casserole
- 6 English muffins split and torn into bite-sized pieces
- 1 pound Canadian bacon chopped
- 8 eggs large
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 2 cups shredded cheddar cheese
To Serve
- 1 batch Hollandaise sauce homemade or store-bought
Instructions
Eggs Benedict Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Spread English muffin pieces in the dish, then top evenly with chopped Canadian bacon.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, garlic powder and onion powder until smooth.
- Pour the egg mixture over the muffins and bacon, pressing gently so pieces absorb custard.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 40–45 minutes, until the top is golden and a knife inserted in the center comes out clean.
- Remove casserole and let rest for 10 minutes to set.
To Serve
- Serve warm with hollandaise sauce drizzled on top.
Notes
Let casserole rest for 10 minutes before slicing.
Refrigerate leftovers within 2 hours; store covered for up to 4 days.