...
Go Back
Eggs Benedict casserole squares topped with melted cheese and chopped chives, featuring layers of toasted bread, ham, and creamy sauce baked until golden in a close-up serving tray view.

Eggs Benedict Casserole

A crowd-pleasing overnight breakfast bake featuring layers of English muffins, Canadian bacon, and egg custard, topped with melted Swiss cheese and blender hollandaise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 square
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 English muffins Split and cubed
  • 12 oz Canadian bacon Chopped
  • 8 large eggs For custard
  • 2 cups whole milk Base
  • 1.5 cups Swiss cheese Shredded
  • 1 teaspoon onion powder Seasoning
  • 3 large egg yolks For hollandaise
  • ½ cup unsalted butter Melted, hot
  • 1 tablespoon lemon juice Fresh
  • 2 tablespoon fresh chives Chopped garnish

Equipment

  • 1 9x13 baking dish Glass or ceramic
  • 1 Blender For hollandaise
  • 1 Whisk For eggs

Method
 

  1. Layer cubed English muffins and Canadian bacon in a greased 9x13 baking dish.
  2. Whisk eggs, milk, and spices; pour over the muffin mixture. Refrigerate for 1 hour or overnight.
  3. Bake covered at 375°F for 35 mins; uncover, top with Swiss cheese, and bake 15 mins until bubbly.
  4. Blend egg yolks and lemon juice; slowly stream in hot butter to make hollandaise.
  5. Garnish casserole with chives and serve with hollandaise on the side.

Notes

Toast the English muffins lightly before assembling to prevent sogginess. Shred the Swiss cheese from a block for the best melt.