Servings: 8 servings 1x
Ingredients
- Cooking spray
- 6 English muffins, sliced open then diced into 1–inch cubes (gluten-free if needed)
- 12 ounces Canadian bacon, diced (I use 2 packages of Jones Dairy Farm Hickory Smoked Canadian bacon)
- 10 large eggs
- 2 cups milk of choice
- 2 tablespoons melted butter
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Packet or jar of prepared hollandaise sauce, warmed*
- Optional garnishes: fresh chives and/or dash of paprika
Instructions
- Preheat the oven to 375°F. Mist a 9×13 baking dish with cooking spray; set aside.
- To the prepared baking dish, evenly spread half of the diced English muffins across the bottom of the dish. Spread half of the chopped Canadian bacon over top. Repeat the process for one more layer of each English muffins and Canadian bacon.
- In a mixing bowl, whisk together the eggs, milk, melted butter, ground mustard, onion powder, garlic powder, and salt. Pour the egg mixture over the English muffin and Canadian bacon in the prepared baking dish. Cover tightly with foil.
- Bake, covered with foil, for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.
- Remove the casserole from the oven and let cool for 5 minutes before cutting into 8 pieces.
- Meanwhile, in a small saucepan over medium-low heat, gently heat the hollandaise sauce until warmed, being careful not to let it simmer. Alternatively, you can heat it in a dish in the microwave in 15-second increments, stirring after each one.
- Drizzle the warmed hollandaise sauce over each piece before serving. If desired, garnish with chives and/or a dash of paprika.
Notes
Overnight Eggs Benedict Casserole Recipe: After Step 3, cover the prepared unbaked casserole with foil and place in the fridge overnight. When ready to bake, remove from the fridge and place the foil-covered casserole in a preheated 375°F oven for 30 minutes. After 30 minutes, remove the foil and bake until the center of the casserole is set, about 15 minutes more.
*Hollandaise: I tested with this Simply Organic hollandaise sauce mix (which requires milk and unsalted butter), and also this jarred hollandaise sauce, which just needs to be warmed. Both taste great! You can use any jarred hollandaise, or make your own from scratch.
Nutrition Information
- Serving Size: 1/8 of the recipe with hollandaise
- Calories: 346
- Fat: 16 g
- (Sat Fat: 8 g)
- Sodium: 949 mg
- Carbohydrate: 28 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 24 g
- Cholesterol: 242 mg