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The Boat Shed Kitchen

Eggs Benedict Casserole

This baked eggs benedict casserole combines toasted English muffins, Canadian bacon, and a fluffy egg custard—all topped with a rich hollandaise sauce. Make it the night before for an easy, crowd-pleasing brunch that’s ready to bake in the morning.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

Casserole:
  • 2 cups milk
  • 8 large eggs
  • 3 stalks green onions chopped
  • 1 tsp onion powder
  • 1 tsp salt
  • ¾ lb Canadian bacon diced
  • 6 English muffins diced
  • ½ tsp paprika
  • Hollandaise Sauce:
  • 1 cup milk
  • 1 0.9 oz packet Hollandaise sauce mix
  • ¼ cup butter

Method
 

  1. Grease a 9×13 baking dish.
  2. Whisk together milk, eggs, green onions, onion powder, and salt.
  3. Layer half the bacon, all muffins, then remaining bacon. Pour egg mix over.
  4. Cover and chill overnight.
  5. Bake at 375°F: 30 mins covered, 15 mins uncovered.
  6. Prepare sauce while baking. Simmer milk + mix + butter until thickened.
  7. Slice casserole and drizzle each piece with sauce. Serve warm.
  8. See full steps with tips & photos → https://theboatshedcafe.com/eggs-benedict-casserole-a-brunch-favorite-made-easy/