Eggs Benedict Casserole

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Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.

Eggs Benedict Casserole is an easy to make savory bread pudding with all the flavor of Eggs Benedict.

Who doesn’t love Eggs Benedict? It always feels like a treat to order it at a restaurant and I occasionally make it at home. I especially like this Southern Eggs Benedict recipe with pulled pork.

But making all the different components and  assembling them can be tedious, especially cooking the poached eggs.

Eggs Benedict Casserole- an easy to make savory bread pudding that tastes just like Eggs Benedict and feeds a crowd.

Well, good news. For this Eggs Benedict Casserole, there’s no need to poach eggs or pre-cook them in any way. They get whisked together with milk and poured over the casserole and they cook as the casserole bakes in the oven.

And yet, I swear this casserole still has that poached egg flavor.

Eggs Benedict Casserole- an easy to make bread pudding that tastes just like Eggs Benedict and feeds a crowd.

 

English muffins are cut into pieces and layered with lots of chopped Canadian bacon and asparagus. You can leave the asparagus out, but I love any chance I can get to eat asparagus with Hollandaise sauce.

I’ve used Hollandaise sauce made from packets to pour over the casserole, but if you want to go to the trouble of making homemade, it will taste even better.

Eggs Benedict Casserole- an easy to make savory bread pudding that tastes just like Eggs Benedict and feeds a crowd.

 

The whole casserole gets assembled the night before, refrigerated overnight, and then baked in the morning.

Perfect for a holiday brunch or a special weekend breakfast when you have guests over.

With Eggs Benedict Casserole you have all the flavor of Eggs Benedict without slaving over the stove all morning. Just pop it in the oven, drown it in Hollandaise sauce and let everyone help themselves. Leftovers reheat well too.

Eggs Benedict Casserole- a savory bread pudding that feeds a crowd and tastes just like Eggs Benedict but is much easier to make.

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Eggs Benedict Casserole tastes just like Eggs Benedict but is easier to make and feeds a crowd.
Print
Eggs Benedict Casserole
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

Eggs Benedict Casserole has all the components of Eggs Benedict in casserole form. Great for feeding a crowd.

Course: Breakfast
Servings: 10 servings
Author: Christin Mahrlig
Ingredients
  • 6 English muffins, cut into 1/2-inch cubes
  • 2 (6-ounce) packages Canadian bacon, cut into small pieces
  • 1 1/2 cups fresh asparagus cut into 1-inch pieces
  • 5 slices baby swiss cheese, cut into thin strips
  • 8 large eggs
  • 2 cups whole milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, chopped
  • 2 (1.25-ounce) packets of hollandaise sauce mix, made according to package directions
Instructions
  1. Lightly grease a 9X13-inch baking dish.
  2. Spread half of English muffin cubes in bottom of baking dish.
  3. Sprinkle half of Canadian bacon and half of asparagus on top of English Muffin cubes.
  4. Scatter swiss cheese pieces on top of asparagus and Canadian bacon.
  5. Repeat with remaining English muffin cubes, Canadian bacon, and asparagus.
  6. In a medium bowl whisk eggs, milk, salt, pepper, onion powder, and paprika together.
  7. Pour evenly over casserole dish. Cover and refrigerate overnight.
  8. Preheat oven to 350 degrees.
  9. Bake covered for 40 minutes.
  10. Uncover, sprinkle mozzarella cheese and green onions on top and bake uncovered for 10 minutes.
  11. Serve with hollandaise sauce.
Recipe Notes

Unless your asparagus is very thin, you will want to cook it until just barely crisp-tender before adding it to the casserole.

 

More Eggs Benedict Recipes

Southern Eggs Benedict

Southern Eggs Benedict

Eggs Benedict

Eggs Benedict

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10 thoughts on “Eggs Benedict Casserole

  1. DELICIOUS!!! I made this for a Thanksgiving weekend getaway with friends. I made two mistakes that ended up not being mistakes at all! First, I never read the instructions fully before I started to make it so I didn’t realize it was supposed to be made and refrigerated overnight! Oops! Then, I misread that the first 40 minutes was supposed to be baked covered. Again, Oops! Well, it turned out delicious nonetheless. Actually, we all agreed that if I had refrigerated it, the English muffins may have been too mushy. Then secondly, by not covering it, the muffins and some of the bacon got a little crispy. Everyone loved it and had seconds! (6 adults) So, to each their own, but when I make this again, and I will, I am repeating my “mistakes”! Lol. Great recipe. Side note…. I think one package of sauce would be plenty unless people really love it. We had half our sauce left.

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