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Easy Eggs Benedict Casserole

All the flavor of Eggs Benedict in an easy make ahead breakfast casserole! Layers of english muffins, savory Canadian bacon & a rich seasoned egg mixture come together overnight, then bake in the morning for an effortless crowd-pleasing brunch. Serve with my Super Simple Hollandaise Sauce for a breakfast that's perfect for holidays, special celebrations or a lazy Sunday morning.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 12
Course: Breakfast
Ingredients Method

Ingredients
  

  • 6 english muffins cut into ½ inch cubes
  • 12 oz Canadian bacon cut into ½ inch squares
  • 8 eggs
  • 2 cups milk
  • 1 tsp onion powder
  • 2 tsp paprika
  • cooking oil spray
  • Super Simple Hollandaise Sauce

Method
 

  1. Whisk eggs in a medium bowl then whisk in the milk and onion powder.
  2. Spray a 9x13 glass or ceramic baking dish with the cooking spray.
  3. Scatter ½ the Canadian bacon evenly in the dish. Scatter the english muffin cubes over the Canadian bacon. Top the bread with the remaining Canadian bacon.
  4. Pour egg mixture over the bread and bacon mixture.
  5. Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
  6. Preheat the oven to 375℉. Uncover casserola and sprinkle the paprika on top.
  7. Cover the casserole with foil and bake in the oven for 40 minutes.
  8. Remove the foil and bake an additional 20 minutes or intil the eggs are set and the bacon is crisp.
    9. I like to put this casserole under the broiler on medium for the last 2-3 minutes of cooking so it gets brown and crisp.
  9. Remove the casserole from the oven and let it rest for 5 minutes before serving.
  10. While the casserole bakes, make the Super Simple Hollandaise Sauce.
  11. To serve, cut the casserole into squares and place on plates. Spoon 2-4 tblsp of warm Hollandaise sauce over each square just before serving.