Hamdi Saidani This Pioneer Woman Eggs Benedict Casserole is a savory and easy recipe, which is made with classic Canadian bacon and a simple Hollandaise sauce. It’s the perfect make-ahead breakfast for a crowd, ready for a stress-free holiday brunch.
Pioneer Woman Eggs Benedict Casserole Ingredients
All the classic flavors of Eggs Benedict in one easy, crowd-pleasing bake.
For the Casserole:
- 6 English muffins, cut into ½-inch dice
- ¾ pound Canadian bacon, cut into ½-inch dice
- 8 large eggs
- 2 cups milk
- 3 stalks green onions, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground paprika
For the Hollandaise Sauce:
- 1 (0.9 ounce) package Hollandaise sauce mix
- 1 cup milk
- ¼ cup butter
How To Make Pioneer Woman Eggs Benedict Casserole
A step-by-step guide to this incredibly easy, strata-style breakfast.
- Prep and Layer the Casserole: Grease a 9×13-inch baking dish. In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until well combined.
- Assemble and Soak Overnight: Layer half of the diced Canadian bacon in the bottom of the prepared dish. Cover with the cubed English muffins, then top with the remaining Canadian bacon. Pour the egg mixture evenly over everything. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Bake the Casserole: The next morning, preheat the oven to 375°F. Remove the plastic wrap from the casserole, sprinkle the top with paprika, and cover the dish with aluminum foil. Bake for 30 minutes.
- Finish Baking and Make Sauce: Remove the foil and continue baking for about 15 more minutes, until the eggs are completely set in the center. While it finishes baking, make the quick Hollandaise sauce. In a saucepan over medium heat, whisk together the milk and the Hollandaise sauce mix. Add the butter and cook, stirring frequently, until the sauce boils and thickens.
- Serve: Let the casserole rest for a few minutes, then slice it into squares. Transfer each piece to a plate and drizzle with the warm Hollandaise sauce before serving.
Recipe Tips
For the most delicious and perfectly cooked breakfast casserole.
- Why let it soak overnight? This is the most crucial step for a great breakfast casserole (often called a strata). The long, overnight soak allows the English muffin pieces to fully absorb the savory egg custard, which results in a dish that is flavorful, moist, and has the perfect texture.
- Can I use a different kind of bread? Yes. If you don’t have English muffins, you can use a sturdy, day-old bread like a crusty baguette or sourdough, cubed into similar-sized pieces.
- How do I know when the casserole is done? The casserole is fully cooked when the center is set and doesn’t jiggle when you gently shake the dish. A knife inserted into the center should come out clean, with no liquid egg on it.
- Can I make my own Hollandaise sauce? Of course! A classic homemade or a quick blender Hollandaise would be a delicious upgrade from the packet mix if you have the time.
What To Serve With Eggs Benedict Casserole
Simple sides to complete your delicious brunch spread.
This hearty casserole is a complete meal on its own, but it pairs wonderfully with:
- A fresh fruit salad
- Sliced avocado or fresh tomato slices
- Asparagus spears
- A hot cup of coffee and a glass of orange juice
How To Store Eggs Benedict Casserole
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover casserole and the Hollandaise sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat individual slices of the casserole in a 350°F oven for 10-15 minutes until warmed through. Gently rewarm the Hollandaise sauce on the stovetop over very low heat, whisking constantly.
Pioneer Woman Eggs Benedict Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 281 kcal
- Carbohydrates: 21 g
- Protein: 18 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this with ham instead of Canadian bacon?
Yes, diced cooked ham is a perfect substitute for Canadian bacon in this recipe.
Can I add vegetables to this breakfast casserole?
Absolutely. A layer of steamed, chopped asparagus or some wilted spinach (squeezed very dry) would be a classic and delicious addition. Add it on top of the English muffin layer before pouring the egg mixture.
Can I bake this right away without the overnight chill?
For the best texture, the overnight soak is highly recommended. If you are very short on time, you can let it soak for at least 2-3 hours before baking, but the overnight method yields a much better result.
Try More Pioneer Woman Recipes:
- Pioneer Woman Croissant French Toast Casserole Recipe
- Pioneer Woman Turkey Dressing Casserole Recipe
- Pioneer Woman Sloppy Joe Casserole Recipe
Pioneer Woman Eggs Benedict Casserole Recipe
Description
An easy, make-ahead breakfast casserole with all the classic flavors of Eggs Benedict, featuring layers of English muffins and Canadian bacon soaked in a savory egg custard, then topped with a simple Hollandaise sauce.
Ingredients
Instructions
- In a large bowl, whisk together 2 cups of milk, the eggs, green onions, onion powder, and salt.
- Grease a 9×13-inch dish. Layer half the Canadian bacon, all the cubed English muffins, and then the remaining Canadian bacon.
- Pour the egg mixture evenly over the layers.
- Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 375°F. Uncover the casserole, sprinkle with paprika, and then re-cover with foil.
- Bake for 30 minutes. Uncover and bake for 15 more minutes, until the eggs are completely set.
- While the casserole bakes, make the sauce by whisking the Hollandaise mix and 1 cup of milk in a saucepan, adding the butter, and simmering until thickened.
- Slice the casserole and serve warm, drizzled with the Hollandaise sauce.
Notes
- u003cliu003eThis is the perfect overnight breakfast for a holiday morning or for company, as all the prep is done the day before.u003c/liu003eu003cliu003eUsing day-old or slightly stale English muffins will help them soak up the custard without becoming mushy.u003c/liu003eu003cliu003eThe Hollandaise sauce mix is a quick and easy shortcut, but a homemade version can also be used.u003c/liu003eu003cliu003eLet the casserole rest for a few minutes after baking to make slicing easier.u003c/liu003e
