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Easy Make-Ahead Eggs Benedict Casserole

By: Kathi Kirk from
Easy Make-Ahead Eggs Benedict Casserole
Easy Make-Ahead Eggs Benedict Casserole
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This recipe for Easy Make-Ahead Eggs Benedict Casserole offers an easy way to get a homemade breakfast on the table without any hassle or fuss. You can prepare this egg casserole recipe either at least four hours ahead of time, but it can also be left to refrigerate overnight. If you love the taste of tradition eggs Benedict, then this casserole version will definitely hit the spot. For added convenience, this recipe makes use of packaged Hollandaise sauce mix, but you can make the sauce from scratch if you are feeling fancy.

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13 inch baking dish


  • 12 ounces Canadian bacon, chopped
  • 6 English muffins
  • 8 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 package Hollandaise sauce mix (such as Knorr), prepared according to the package directions


  1. Preheat the oven to 375 degrees F.

  2. Butter a 9 x 13 inch casserole dish.

  3. Cut English muffins into 1-inch cubes.

  4. Whisk the eggs, milk, salt, and pepper together.

  5. Sprinkle half of the cubed Canadian bacon in the buttered casserole dish.

  6. Top with the English muffins and the remaining Canadian bacon.

  7. Pour the egg mixture over the English muffins and bacon.

  8. Cover and refrigerate for 4 hours or overnight.

  9. Bake for 50 to 60 minutes or until knife inserted in the middle comes out clean.

  10. Top with Hollandaise sauce and serve.

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I love the fluffy texture that the English muffins bring to this easy breakfast casserole recipe. The little nooks and crannies in them really help to absorb the egg mixture without turning to mush. I might even add some finely chopped scallions to the mix for a little pop of green color. I love that the prep can be done the night before!


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