Eggs Benedict Casserole Pressure Cooker Recipe
This pressure cooker Eggs Benedict Casserole is an easy, cozy twist on the classic brunch favorite, filled with tender English muffins, creamy eggs, smoky Canadian bacon, and topped with rich hollandaise.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13-inch size
- 1 Aluminum foil To cover casserole
Ingredients
Main Ingredients
- 10-12 English muffins split and cut into bite-sized pieces
- 2 packages Canadian bacon or substitute diced ham
- 8 Large eggs
- 2 cups Milk whole milk preferred
- 1 teaspoon Onion powder
- Cooking spray for coating baking dish
- ½ teaspoon Paprika for topping
- 2-3 cups Hollandaise sauce homemade or store-bought
Instructions
Instructions
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Split English muffins and cut into bite-sized pieces. Layer half in the bottom of the dish.
- Chop Canadian bacon and layer half over muffins. Repeat with remaining muffins and bacon.
- Whisk together eggs, milk, and onion powder in a large bowl. Pour evenly over the casserole.
- Cover dish tightly with aluminum foil. Chill in the fridge for at least 1 hour or overnight.
- Bake covered at 375°F for 30 minutes. Remove foil and bake another 15 minutes uncovered.
- Sprinkle paprika on top. Let casserole rest for 5 minutes after baking.
- Serve warm with Hollandaise sauce poured over the top.
Notes
Let leftovers cool and refrigerate in an airtight container for up to 4 days. Reheat at 350°F covered to keep moist.