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Baked Eggs Benedict Breakfast Casserole

Breakfast 🍳 American Low-CarbComfort-Food

Baked Eggs Benedict Breakfast Casserole captures the buttery muffin crunch, smoky Canadian bacon, and rich, velvety Hollandaise in every bite. It’s a comforting, brunch-ready dish with soft, custardy eggs and a gentle paprika warmth that feels special without fuss. Serve it for weekend gatherings, holiday mornings, or whenever you want a classic Benedict experience in a crowd-friendly pan.

  • Prep25 mins
  • Cook45 mins
  • Serves10
  • DifficultyEasy
Baked Eggs Benedict Breakfast Casserole
  1. 1

    Gather the ingredients. Coat a 9x13-inch baking dish with cooking spray.

  2. 2

    To prepare the casserole: In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined. Set aside.

  3. 3

    Place 1/2 of the Canadian bacon in the prepared baking dish; layer the English muffins on top.

  4. 4

    Add the remaining Canadian bacon and pour the egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate for 8 hours to overnight.

  5. 5

    Preheat the oven to 375 degrees F (190 degrees C). Remove the plastic wrap, sprinkle the casserole with paprika, and cover the baking dish with aluminum foil.

  6. 6

    Bake in the preheated oven until the eggs are almost set, about 30 minutes. Remove the foil and bake until the eggs are fully set, about 15 minutes more.

  7. 7

    Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add the butter; cook, stirring frequently, until boiling. Reduce the heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.

  8. 8

    To serve: Cut the casserole into 10 pieces; place each piece on a plate and drizzle the warm sauce on top.

  9. 9

    Enjoy!