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eggs benedict casserole with hollandaise and herbs

Eggs Benedict Casserole

This simple casserole has all of the flavors of a traditional eggs benedict, without all of the hassle!
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Prep Time 15 mins
Cook Time 35 mins
Course Breakfast
Cuisine American
Servings 8

Equipment

  • 13x9 Baking Dish

Ingredients
  

  • 8 Large Eggs
  • 1 cup Heavy Cream
  • 6 oz Canadian Bacon
  • 6 English Muffins
  • 1 pack Knorr Hollandaise Sauce mix
  • 1 cup Milk (whole milk, 1%, 2%, and oat milk work best)
  • ¼ cup Butter

Optional Seasonings

  • Salt
  • Pepper
  • Paprika
  • Parsley

Instructions
 

  • Slice English Muffins in half and broil until golden brown and crispy. Once cooled, dice and set aside.
    6 English Muffins
  • Dice Canadian Bacon and set aside.
    6 oz Canadian Bacon
  • Add eggs and heavy cream to a mixing bowl and whisk until combined.
    8 Large Eggs, 1 cup Heavy Cream
  • Preheat oven to 350°.
  • Grease baking dish. Add half of the diced English Muffins and half of the Canadian Bacon in an even layer to the dish. Repeat with the remaining English Muffins and Canadian Bacon.
  • Pour egg and cream mixture evenly over the top of the other ingredients in the baking dish. Top with salt and pepper to taste.
    Salt, Pepper
  • Bake for 35 minutes. Casserole is done when egg mixture is set.
  • Remove casserole from oven and let cool.
  • Follow instructions on Hollandaise mix packet to make the sauce.
    1 pack Knorr Hollandaise Sauce mix, 1 cup Milk, ¼ cup Butter
  • Slice the casserole, drizzle with Hollandaise, and enjoy!
    Paprika, Parsley
Keyword brunch, brunch casserole, casserole, eggs benedict, eggs benedict casserole