Eggs Benedict Casserole (Printable Version)
A make-ahead breakfast casserole combining English muffins, turkey bacon and eggs topped with creamy hollandaise sauce.
# Ingredients:
→ Casserole Base
01 -
2 cups milk
02 -
8 large eggs
03 -
3 stalks green onions, chopped
04 -
1 teaspoon onion powder
05 -
1 teaspoon salt
06 -
¾ pound (340g) turkey bacon, diced
07 -
6 English muffins, diced
08 -
½ teaspoon paprika
→ Hollandaise Sauce
09 -
1 cup milk
10 -
1 packet (0.9 oz/25g) Hollandaise sauce mix
11 -
¼ cup butter
# Steps:
01 -
Grease a 9×13 inch (23×33 cm) baking dish thoroughly to prevent sticking.
02 -
In a large bowl, whisk together milk, eggs, chopped green onions, onion powder, and salt until well combined.
03 -
Distribute half of the diced turkey bacon in the prepared baking dish. Add all of the diced English muffins in an even layer, then top with the remaining turkey bacon. Pour the egg mixture evenly over all ingredients.
04 -
Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight (at least 8 hours) to allow the flavors to meld and the muffins to absorb the egg mixture.
05 -
Preheat oven to 375°F (190°C). Bake the casserole covered for 30 minutes, then uncover and bake for an additional 15 minutes until the top is golden brown and the center is set.
06 -
While the casserole is baking, prepare the Hollandaise sauce. In a small saucepan, combine milk, Hollandaise sauce mix, and butter. Bring to a simmer over medium heat, whisking constantly until the sauce thickens to desired consistency.
07 -
Cut the casserole into portions, drizzle each serving with the warm Hollandaise sauce, and sprinkle with paprika if desired. Serve immediately while hot.
# Notes:
01 -
This make-ahead breakfast casserole is perfect for holiday mornings or brunch gatherings.
02 -
For extra flavor, add a sprinkle of fresh herbs like chives or parsley before serving.