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Make-Ahead Eggs Benedict Casserole

Betty Crocker Kitchens
Updated Aug 9, 2018
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This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict—think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever—and it can even be made ahead!

Make-Ahead Eggs Benedict Casserole

  • Prep Time 25 min
  • Total 3 hr 0 min
  • Servings 8
  • Ingredients 12
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Ingredients

Casserole

  • 10 eggs, slightly beaten
  • 1/3 cup Original Bisquick™ mix
  • 2 cups half-and-half
  • 1/3 cup chopped onions
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
  • 1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)

Toppings

  • 1 package (1.25 oz) hollandaise sauce mix
  • 2 tablespoons chopped fresh chives

Instructions

  • Step 
    1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Step 
    3
    Heat oven to 350°F. Uncover casserole; stir mixture.
  • Step 
    4
    Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Step 
    5
    Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition

320 Calories
15g Total Fat
19g Protein
28g Total Carbohydrate
6g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Eggs Benedict is a classic brunch dish that was created years ago and named after Mr. and Mrs. LeGrand Benedict, patrons of Delmonico’s Restaurant in New York, after they complained there was nothing new on the lunch menu.
  • tip 2
    No Canadian bacon? Use chopped cooked ham instead.
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