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Delicious Breakfast Eggs Benedict Casserole drizzled with Hollandaise sauce, garnished with green onions

Breakfast Eggs Benedict Casserole

This Breakfast Eggs Benedict Casserole is a time-saving delight that transforms a classic brunch favorite into a flavorful, make-ahead dish perfect for any occasion.
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 8 hours
Total Time 9 hours 10 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American

Ingredients
  

  • Cooking spray Cooking spray
  • 2 cups milk, divided
  • 8 large eggs
  • 3 stalks green onions, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¾ pound beef smoked sausage, sliced
  • 6 English muffins, cut into ½-inch pieces
  • ½ teaspoon ground paprika
  • 1 (0.9 ounce) package Hollandaise sauce mix
  • ¼ cup butter

Method
 

  1. Prep the Dish: Spray a 9x13-inch baking dish with cooking spray to prevent sticking.
  2. Whisk the Base: In a large bowl, whisk together 2 cups of milk (reserving 1 cup), eggs, green onions, onion powder, and salt until fully blended.
  3. Layer Ingredients: Spread half the sausage slices in the dish, top with diced English muffins, then finish with the remaining sausage. Pour the egg mixture evenly over the top, ensuring all pieces are coated.
  4. Refrigerate: Cover with plastic wrap and place in the fridge for at least 8 hours or overnight to let the flavors meld.
  5. Bake: Preheat your oven to 375°F. Remove the plastic wrap, sprinkle the casserole with paprika, and cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake an additional 15 minutes until fully set.
  6. Make the Sauce: While baking, whisk 1 cup of milk and the Hollandaise sauce mix in a saucepan over medium heat. Add butter, stirring constantly until thickened.
  7. Serve: Slice the casserole into 10 portions, plate, and drizzle generously with the prepared Hollandaise sauce. Enjoy!

Notes

Don’t skip the overnight rest. It’s key to letting the egg mixture soak fully into the bread for the perfect texture.