Eggs Benedict is such a delicious recipe, why not make it for a crowd?! This dish can be prepared the evening before, placed in the refrigerator and baked the next morning. The English muffins are cut into small pieces, and Canadian bacon is added to the pan. The eggs are seasoned and poured over the muffins, and allowed to soak in before baking. A buttery hollandaise sauce is poured over the finished casserole when served.

Tired of always eating the same old breakfast? Change it up in the mornings with this fabulous Eggs Benedict! Perfect for the entire family! 

If you’re an egg lover, be sure to try this Eggs Benedict made at once all in your Casserole dish. It will quickly become one of your favorite breakfast meals to make and enjoy with the family.

It is perfect for a crowd, a big family breakfast or even brunch with friends and family! 

Have you always loved eggs benedict since you were younger? If so, you’re going to enjoy this incredibly easy yet delicious Eggs Benedict that you can prepare in advance. Yep, you’ve read that right. You can make it the night before, put it in the fridge, and then bake it in the mornings so that you have less work to do when you’re feeling tired and trying to get up for the day.

Egg Casserole

If you’re tired of having the same things for breakfast, such as a container of yogurt or a bowl of cereal, and you’d prefer to have something warm and delicious, try this tasty Eggs Benedict. It’s going to blow you away with its wholesome taste. Most importantly, it’s an easy meal to make for the entire family, so you can make sure that everyone has a chance to eat something that leaves them feeling full and satisfied.

Why You’ll Love This Recipe for Eggs Benedict

1. It’s amazing! Who doesn’t want to enjoy a savory, warm meal for breakfast? If you do, you will love this recipe.

2. It’s easy to prepare. You can make it using a few simple ingredients and even prepare it the night before for convenience.

3. It’s a game-changer. Once you’ve prepared this casserole, you can expect your family to want you to make it more often so they can have a wholesome, tasty breakfast that fills them up.

Ingredients Needed for the Eggs Benedict

Before you begin preparing the casserole, you’re going to need:

• English Muffins – You’ll need to cut the English muffins into small pieces.

• Canadian Bacon – The Canadian bacon adds a slightly smoky taste to this dish.

• Eggs – Of course, you can’t have the Eggs Benedict Casserole without eggs!

• Swiss Cheese – Bring a creamy, gooey texture and great taste to the dish using Swiss cheese.

• Mozzarella Cheese – Make this meal even cheesier with some mozzarella.

The other ingredients needed include milk, onion powder, salt, pepper, lemon juice, dijon mustard, paprika, and a bit of butter!

What kind of English muffins will I need for this recipe?

You can use any brand and flavor/style of English muffins that you use, whether you want to use a brand name or generic version. While some people use plain English muffins for this recipe, it’s fine to use other options, such as blueberry or whole grain.

What type of butter should I use?

Make sure to use good unsalted butter. Be sure to pick a high-quality brand because that will make the sauce a lot better.

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Can I use different cheeses in this recipe?

Yes, you can use different cheeses. While the Swiss and mozzarella cheeses add great taste and texture to this casserole, feel free to use other types of cheeses that you may prefer a bit more, such as sharp cheddar, provolone, or even American cheese.

Recipe Notes & Suggestions

1. The casserole will taste its best when you’ve given it time to sit and soak up the egg and milk mixture. If you’re in a hurry, try to give it at least a minimum of 15 minutes to soak in the mixture before you begin baking it.

2. Preparing the hollandaise sauce is simple and stress-free. Because you can prepare it in the blender, it will heat the egg yolk enough to make it safe for you to consume.

3. If you’d like to add some extra goodness to this dish, consider using some asparagus. It adds flavor and pairs perfectly with the eggs, English muffins, Canadian bacon, and the incredible sauce that goes with it all.

How to Store the Eggs Benedict

Once you’ve prepared the casserole, store it in an airtight container and keep it in the fridge, where it should remain fresh for up to five days. You can freeze this casserole if you’d like to save it for longer than five days. Use the same storage technique, but place it in the freezer, where it can stay for up to two months before you’d need to defrost, reheat, and eat it.

Extra Tip:
The hollandaise sauce is a blender hollandaise, which will heat the egg yolk enough to be eaten.

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Eggs Benedict

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Ingredients

  

Prep Time: 20 minutes

Bake Time: 35 minutes

Serves: 10

• ▢ 6 English muffins cut into 1 inch pieces
• ▢ 12 ounces Canadian bacon chopped
• ▢ 8 large eggs
• ▢ 2 cups whole milk
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon ground pepper
• ▢ 1/2 teaspoon salt
• ▢ 6 slices Swiss cheese cut into thin strips
• ▢ 1/2 cup shredded mozzarella cheese

Hollandaise Sauce:

• ▢ 4 egg yolks
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon Dijon mustard
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon paprika
• ▢ 1/2 cup unsalted butter melted and hot

Instructions

• Spray a 2 quart casserole dish or a 9x13-inch pan with cooking spray.
• Place the English muffin pieces in the pan, then top with Canadian bacon pieces.
• In a bowl, whisk the eggs together with the milk, onion powder, pepper and salt, then pour over the English muffins.
• Lay the Swiss cheese strips over the top, then sprinkle with the mozzarella.
• Cover the pan with plastic wrap and place in the refrigerator overnight.
• Preheat the oven to 375° and place the pan in the oven. Bake for 35-40 minutes, until the eggs have cooked.
• While the casserole is baking, make the hollandaise sauce.
• When the casserole has finished baking, remove, cut slices and pour some hollandaise sauce over each serving.

To make the hollandaise sauce:

• Heat the butter till melted and very hot.
• Place the yolks, lemon juice, dijon mustard, salt and paprika in a blender and blend for 30 seconds until the yolks are lighter in color. This helps the sauce have more body.
• Then open the spout or remove the centerpiece of the lid and while the blender is running, pour in the hot butter slowly till well combined. Continue blending for 20 more seconds. The hot butter and the heat from the blending will heat the eggs enough to be eaten.
• If the sauce gets too thick, thin with a little warm water.
• Taste before serving and add more salt or lemon juice accordingly.
• Keep the hollandaise in a warm place till ready to serve.
• ENJOY!

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