Easy Eggs Benedict Casserole
I’ve learned over the years that while I love entertaining and cooking for my family for the holidays, it can be stressful. I don’t love that part, so I’ve developed an arsenal of recipes that are easy, elegant and delicious. These are the recipes that I pull out when I’m cooking for a crowd, this Easy Eggs Benedict Casserole recipe is one that’s a family favourite.
All the components of Eggs Benedict without any of the last minute fuss, and no poaching eggs. Even the Hollandaise is a simpler version, and while I adore homemade authentic Hollandaise, Easy Fool Proof Hollandaise is a great option for easy entertaining.
This Easy Eggs Benedict Casserole works for breakfast or brunch, and while I think of it as a special dish, truly you could make this all year round. It’s prepaheadable, uses basic ingredients and doesn’t require a lot of steps. Honestly, even the Hollandaise Sauce which is made using an immersion blender is pretty much fool proof.
I’ve always found Kitchen Aid products to be reliable and good value for the money. Not over priced, not cheaply made, this is one of my go to brands, and this is the Immersion Blender that I just bought. My last immersion blender lasted about 8 years, pretty good!
What’s in the Eggs Benedict Casserole?
Everything you get in normal Eggs Benedict goes into this casserole.
- English Muffins
- Peameal Bacon or Ham
- Hollandaise Sauce
- 1 1/2 cups Canadian Bacon (or ham)
- 6 English muffins cut into 1"cubes
- 8 whole eggs
- 2 cups half and half
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tsp dried chives
- 1 tsp dried parsley or 1/4 cup fresh
- 1 tsp onion powder
- Lightly grease a 9x13inch baking dish. Preheat oven to 375 degrees.
- Place cubed English Muffins in an even layer in the casserole dish. Place in oven and lightly brown for 5-7 minutes while you prepare the eggs.
- In a large bowl, whisk together the eggs, cream, chives, parsley, onion powder, salt, and pepper. Set aside.
- Remove baking dish with English muffins from the oven. Sprinkle with cubed Canadian bacon (or ham), then pour egg mixture over top.
- Make sure all the English Muffin cubes are covered with egg, pressing down as needed.
- Cover dish with tin foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until done. The casserole is done when the eggs are set, and no longer runny.
- While the Eggs Benedict casserole is baking, prepare Blender Hollandaise Sauce. Set aside.
- When the casserole is fully cooked, remove from oven, cut into serving size pieces and pour Hollandaise sauce over top. If you want to skip this step, you can use store bought Hollandaise, or cover the casserole with shredded Mozzarella cheese for the last 5 minutes of baking time.
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