Eggs Benedict Casserole For Easy Mornings – Breakfast Ideas
I’ve always loved a good brunch, but making individual eggs Benedict for a crowd? Nope, not happening. This casserole, though? It’s a winner. It gives you that classic hollandaise and egg combo we all love—without standing over a stove flipping eggs one by one.
I came up with this version for those weekends when friends roll in with coffee and hungry stomachs. You can prep it the night before and toss it in the oven the next morning while you sip your coffee and pretend you’ve got it all together. It’s got the elegance of The Kitchen Recipes, the comfort of The Kitchen Food Network, and dare I say, it’s as easygoing as a Banana Boat recipe.
It’s not vegan, but if you’re craving a Vegan Breakfast Casserole, I’ve got another one for that too. For now, this is your golden ticket to those classic brunch flavors—made with love, layers, and way fewer dishes. It might not be from The Lost Kitchen Recipes collection, but it sure feels like home.
Servings: 8 servings
Ingredients
- 6 English muffins, split and cut into pieces
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups milk
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 packet hollandaise sauce mix
- 1/2 cup unsalted butter
- 1 cup milk (for the sauce)
Instructions
- Grease a 9x13-inch baking dish. Scatter half the English muffin pieces across the bottom.
- Layer with half the chopped Canadian bacon. Repeat with remaining muffin pieces and bacon.
- In a bowl, whisk eggs, 2 cups milk, onion powder, salt, and pepper. Pour the mixture evenly over the muffins and bacon.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 375°F. Bake uncovered for 40–45 minutes or until the eggs are set.
- Meanwhile, make the hollandaise sauce: melt butter in a saucepan, whisk in the sauce mix and 1 cup milk, and cook until thickened.
- Drizzle the warm hollandaise over the baked casserole before serving.