Easy & Flavorful Eggs Benedict Casserole

Eggs Benedict—a classic breakfast dish that often brings to mind leisurely Sunday mornings and cozy brunches. But what if I told you that you could capture that same indulgent vibe without the need for extensive cooking skills or a pile of dirty dishes? Enter the Easy & Flavorful Eggs Benedict Casserole. This dish combines the rich flavors of traditional Eggs Benedict with the convenience of a one-pan bake, making it perfect for gatherings or busy weekdays when you crave a little something special.

Why this dish is a must-try

First off, let me say that this casserole checks all the right boxes. It’s budget-friendly, satisfying, and doesn’t require hours of prep—or mastering poaching eggs, which is a skill some of us are still working on! You can throw it together in just a matter of minutes, bake it, and voilà! You have a smorgasbord of rich, cheesy, eggy goodness that everyone will rave about.

Whether it’s a cozy holiday brunch with family or a casual weekend get-together with friends, this casserole shines in its versatility. It’s like a warm hug on a plate and is bound to become a go-to dish in your kitchen.

"This casserole is a lifesaver! I made it for a brunch with friends, and it was devoured in minutes. The flavors reminded me of a classic Eggs Benedict, but much easier to pull off!" — Sarah T.

The cooking process explained

Making this Eggs Benedict Casserole is a breeze and an absolute joy. Here’s how it rolls out:

1. Preheat your oven, so it’s nice and hot when your casserole is ready.
2. Arrange quartered English muffins in your baking dish like a cozy little bed.
3. Whisk together eggs and milk: it’s almost meditative as you blend in a sprinkle of salt and pepper.
4. Layer half the cheese and the savory Canadian bacon.
5. Pour that velvety egg mixture over everything and let it soak in.
6. Bake until golden and set—your kitchen will fill with the most comforting aroma.

What you’ll need

To whip up this delightful casserole, gather these items:

• 4 English muffins, quartered
• 8 large eggs
• 2 cups whole milk
• 1 cup shredded cheddar cheese (or your favorite melty variety)
• 1 cup diced Canadian bacon (smoked ham works, too if you’re in a pinch)
• 1 cup hollandaise sauce (store-bought or homemade)

This list is pretty manageable, and you might even find you have most of it already stashed away in your kitchen!

Directions to follow

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. A little non-stick spray goes a long way here.
2. Arrange the quartered English muffins evenly in the bottom of the dish, filling every nook and cranny.
3. In a mixing bowl, whisk together the eggs and whole milk, adding a pinch of salt and pepper to taste.
4. Sprinkle half of the shredded cheese over the muffins and add the diced Canadian bacon on top.
5. Pour the egg mixture evenly over everything, ensuring it seeps down into every layer—this is what binds it all together.
6. Bake for 30-35 minutes, until the center is set and the top is beautifully golden brown.
7. Once it’s out of the oven, drizzle with warm hollandaise sauce before serving.

Best ways to enjoy it

Now that your casserole is ready, let’s talk serving. I love to pair it with fresh fruit for a pop of color and a refreshing contrast, maybe some sliced strawberries or a bowl of mixed berries. You could also whip up a light salad with a tangy vinaigrette to balance the richness of the casserole.

Feeling adventurous? Add a sprinkle of fresh herbs like chives or parsley on top for flair and a burst of freshness. Trust me, it elevates the dish from good to unforgettable.

Storage and reheating tips

If you’re lucky enough to have leftovers (which isn’t likely), you can keep them in an airtight container in the fridge for up to three days. Just make sure to let it cool completely before sealing it up. Reheat in the oven to restore some of that lovely texture—nobody likes a soggy reheat!

If you want to freeze it, slice it first, then wrap individual pieces tightly in plastic wrap followed by foil. You can pull one out on busy mornings and reheat directly from frozen.

Helpful cooking tips

• Don’t skip the soaking time! Letting the English muffins absorb the egg mixture is key to achieving that breakfast casserole texture.
• Feel free to customize! Add sautéed spinach or other veggies to sneak in some greens, or swap the Canadian bacon for your favorite breakfast sausage.
• Use day-old muffins. If you have stale English muffins lying around, now’s the perfect time to use them. They soak up the egg mixture beautifully!

Creative twists

There’s no limit to how you can change this casserole up! Feeling adventurous? Try adding fresh herbs like dill or basil to the egg mixture for a fragrant kick. You could also swap out the cheddar for Gruyère or goat cheese for a more gourmet touch.

Want it a bit spicier? Toss in some jalapeños or your favorite hot sauce into the mix! The beauty of this recipe is in its adaptability—let your taste buds guide you.

Your questions answered

Q: Can I prepare this casserole ahead of time?
A: Absolutely! You can assemble it the night before, store it in the fridge, and bake it in the morning. Just add a few extra minutes to the baking time.

Q: What if I don’t have hollandaise sauce?
A: No worries! You can easily whisk together some mayonnaise with lemon juice and a dash of water for a quick alternative or skip it altogether!

Q: How long does this casserole last in the fridge?
A: It will stay fresh for about 3 days in a tightly sealed container. Just reheat it to bring back that fresh-baked taste.

Q: Can I make this dish vegetarian?
A: Yes! Skip the Canadian bacon and load up on veggies instead—think sautéed mushrooms, spinach, or bell peppers for a vibrant twist.

Q: What type of milk can I substitute?
A: You can use any milk you prefer, including almond or soy milk, though that might slightly change the taste and texture.