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Creamy Eggs Benedict Casserole Recipe with Canadian Bacon on Croissants – Easy Breakfast Flair

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A creamy, comforting Eggs Benedict casserole made easy with Canadian bacon and buttery croissants soaked in a hollandaise-inspired sauce. Perfect for brunch or potlucks with minimal fuss.

Ingredients

Scale
  • 6 large day-old or slightly stale croissants, cut into chunks
  • 8 ounces Canadian bacon, sliced into bite-sized pieces
  • 8 large eggs, room temperature
  • 1 ½ cups whole milk (or 2% milk for lighter option)
  • 1 cup shredded sharp cheddar cheese
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and pepper to taste
  • ½ teaspoon garlic powder (optional)
  • Fresh chives or parsley, finely chopped for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cut the croissants into bite-sized chunks (about 2-inch pieces). If croissants are fresh, toast them lightly.
  3. Spread the bite-sized Canadian bacon evenly in the bottom of the baking dish.
  4. Scatter the croissant chunks evenly over the Canadian bacon layer.
  5. In a large bowl, whisk the 8 eggs until smooth. Gradually add the milk, whisking gently to combine. Add salt and pepper to taste.
  6. Stir in the garlic powder (if using) and half of the shredded cheddar cheese into the egg mixture.
  7. In a small bowl, whisk together melted butter, Dijon mustard, lemon juice, salt, and pepper to make the hollandaise-inspired sauce.
  8. Pour the egg mixture evenly over the croissants and bacon, pressing down gently on croissant chunks to help absorb the liquid.
  9. Drizzle the hollandaise-inspired sauce evenly over the top of the casserole.
  10. Sprinkle the remaining cheddar cheese on top for a golden crust.
  11. Bake for 35-40 minutes, or until eggs are set but still creamy in the center. A knife inserted near the middle should come out clean.
  12. Let the casserole rest for 5-10 minutes after baking. Garnish with chopped fresh chives or parsley before serving.

Notes

Use day-old croissants to prevent sogginess. If casserole browns too fast, tent with foil halfway through baking. Room temperature eggs and milk ensure even cooking. Assemble the night before and refrigerate for convenience. Variations include vegetarian, gluten-free, dairy-free, and seafood versions.

Nutrition

Keywords: Eggs Benedict casserole, Canadian bacon casserole, croissant breakfast casserole, easy brunch recipe, creamy breakfast casserole

Find it online: https://piperplate.com/creamy-eggs-benedict-casserole-recipe-with-canadian-bacon-on-croissants-easy-breakfast-flair/