Few foods embody the decadence and delight of brunch like Eggs Benedict: fluffy eggs over a crispy English muffin with a slice of fatty ham and topped with a rich, creamy Hollandaise sauce made truly irresistible. Easy Eggs Benedict Casserole transforms this breakfast classic into a simple home-cooked form, with layers of Canadian bacon, crunchy English muffin, and flavorful egg in every slice. Easy Eggs Benedict Casserole is perfect for preparing ahead for a brunch party or family breakfast. Whoever tries it will thank you for making it!
Ingredients• 8 large eggs • 3 cups milk, divided • 3 green onions, chopped • 1 teaspoon onion powder • 1 teaspoon salt • 3/4 pound Canadian bacon, diced into 1/2-inch pieces • 6 English muffins, diced into 1/2-inch pieces • 1/2 teaspoon paprika • 1 (0.9-ounce) package Hollandaise sauce mix • 1/4 cup margarine
Grease a 9x13-inch baking dish.
In a large bowl, whisk the eggs and 2 cups milk with the green onions, onion powder, and salt until well mixed.
Layer half of the Canadian bacon in the prepared baking dish.
Layer the English muffins over the bacon pieces in the baking dish.
Add the remaining Canadian bacon in an even layer in the baking dish.
Pour the egg mixture over the bacon in the casserole dish.
Cover the baking dish and refrigerate it overnight, for at least 8 hours.
Preheat the oven to 375 degrees F the next morning.
Sprinkle the top of the casserole with paprika.
Cover the casserole with aluminum foil.
Bake until the eggs are nearly set, about 30 minutes.
Remove the foil and continue baking until the eggs are fully set, about 15 minutes.
While the casserole bakes, whisk the Hollandaise sauce mix with 1 cup milk in a saucepan over medium heat on the stove-top.
Add the margarine to the saucepan.
Bring the mixture to a boil, stirring frequently.
Reduce the stovetop heat to medium-low.
Stir until the sauce has thickened, about 1 minute.
Remove the casserole from the oven.
Drizzle with the Hollandaise sauce.