The Eggs Benedict Casserole is a delightful and convenient way to enjoy the sophisticated flavors of a traditional brunch classic without the stress of poaching individual eggs. By layering toasted English muffin cubes and savory Canadian bacon in a rich custard of eggs, milk, and spices, you create a hearty base that can be prepared the night before. This overnight soaking allows the bread to fully absorb the savory egg mixture, resulting in a texture that is wonderfully fluffy on the inside and perfectly golden on top after baking.

To finish the dish, a velvety hollandaise sauce is drizzled over the warm casserole squares just before serving. Whether you opt for a traditional stovetop emulsion, a quick blender version, or a convenient quality mix, the bright lemon and rich butter of the sauce tie the whole meal together. Garnish with fresh chives and a light dusting of paprika for an elegant presentation that is perfect for holiday mornings, special family gatherings, or any weekend where you want a relaxed yet upscale breakfast.

Key Ingredients

• 6 English muffins, cut into 1-inch cubes
• 12 ounces Canadian bacon, diced
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup prepared Hollandaise sauce

Step-by-Step Instructions

1. Grease a 9×13-inch baking dish with cooking spray or butter.
2. Distribute half of the diced English muffins evenly across the bottom of the dish, followed by half of the Canadian bacon. Repeat with a second layer of muffins and the remaining bacon.
3. In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, paprika, salt, and pepper until well combined.
4. Pour the egg mixture evenly over the bread and bacon, pressing down lightly to ensure the muffins are saturated.
5. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight.
6. Preheat your oven to 375°F (190°C) and remove the plastic wrap from the dish.
7. Cover the dish with aluminum foil and bake for 30 minutes; then remove the foil and bake for another 15–20 minutes until the eggs are set and the top is golden brown.
8. Let the casserole stand for 5–10 minutes before slicing into squares.
9. Prepare or warm your Hollandaise sauce and drizzle it over each serving just before eating.

This Eggs Benedict Casserole is a fantastic way to enjoy all the classic flavors of the traditional dish without the stress of poaching individual eggs or whisking a temperamental sauce at the last minute. By allowing the English muffins to soak up the savory egg custard overnight, you create a rich, bread-pudding-like texture that pairs perfectly with the salty Canadian bacon. It is an ideal solution for holiday brunches or family gatherings, letting you spend more time with your guests and less time standing over the stove.

The finishing touch of a creamy, citrusy hollandaise sauce drizzled over the golden-brown bake elevates this meal to a true restaurant-quality experience. Whether you stick to the traditional ham or experiment with additions like sautéed spinach or smoked salmon, this versatile casserole is sure to become a staple in your breakfast repertoire. Serve it warm alongside fresh fruit or a light green salad for a balanced and indulgent start to your morning.