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Eggs Benedict Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 94 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 9 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Description

This Eggs Benedict Casserole is a delicious twist on the classic breakfast favorite, combining toasted English muffins, Canadian bacon, and a rich, creamy egg mixture baked to perfection. Topped with a smooth homemade hollandaise sauce, this casserole is perfect for brunch gatherings or a comforting weekend breakfast. It can be prepared the night before and baked fresh in the morning for a hassle-free meal.

Ingredients

Scale

Casserole

  • 6 English muffins
  • 12 ounces Canadian bacon, chopped
  • 8 large eggs
  • 1 & 1/3 cups cream (heavy cream, whipping cream, or ultra heavy whipping cream)
  • 2/3 cup whole milk or any milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon seasoned salt (e.g., Lawry’s)
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried mustard powder
  • 1 cup Monterey Jack shredded cheese (optional)

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • Dash kosher salt
  • 1/2 cup butter, melted

Instructions

  1. Prepare the casserole dish: Grease a 9×13 inch casserole dish with butter or spray it with non-stick cooking spray to prevent sticking.
  2. Layer Canadian bacon: Chop the Canadian bacon into bite-sized pieces. Add half of them evenly to the bottom of the casserole dish.
  3. Toast and chop English muffins: Split the English muffins and toast each half. Spread each toasted half with butter, then chop into 1-inch pieces. Alternatively, broil muffin halves on an ungreased baking sheet for 1-2 minutes per side until toasty, then chop.
  4. Add first layer of English muffins: Place half of the chopped English muffin pieces over the Canadian bacon in the casserole dish.
  5. Repeat layering: Add remaining Canadian bacon, then top with the rest of the English muffin pieces to form layered base.
  6. Prepare egg mixture: In a large bowl or stand mixer, whisk together 8 eggs, 1 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder until fully blended.
  7. Add optional cheese: Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the muffin and bacon layers.
  8. Pour egg mixture: Pour the egg mixture evenly over the layered casserole.
  9. Refrigerate: Cover the casserole tightly with foil and refrigerate overnight or for at least 4 hours to allow the bread to soak up the egg mixture.
  10. Preheat oven and bake: Remove casserole from fridge while preheating the oven to 375°F (190°C). Keep it covered with foil and bake for 35 minutes.
  11. Finish baking uncovered: Remove the foil and bake an additional 10-15 minutes until the center is set with no liquid egg remaining and the top lightly browned.
  12. Make hollandaise sauce: In a blender, combine 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne, and a dash of kosher salt. Blend on high for at least 30 seconds to slightly warm the yolks.
  13. Prepare butter for sauce: Melt 1/2 cup butter in the microwave for 15-20 seconds until mostly melted, then stir until fully melted and warm but not hot.
  14. Emulsify sauce: With the blender running, slowly drizzle the melted butter through the lid opening until fully incorporated and the sauce is smooth and creamy.
  15. Serve: Drizzle hollandaise sauce over individual portions of the casserole or spoon over the entire dish before serving.
  16. Store leftovers: Refrigerate any leftover casserole in an airtight container for 4-5 days. Store hollandaise sauce separately and reheat gently in a bowl of hot water to avoid curdling.

Notes

  • Cream refers to dairy cream such as heavy, whipping, or ultra heavy whipping cream, not coffee creamer.
  • If short on time, bake casserole immediately after pouring egg mixture, pressing English muffins gently to absorb. Texture will be less moist but still delicious.
  • To make hollandaise sauce on stovetop: whisk ingredients in a double boiler until thick and 160°F, then slowly whisk in warm melted butter off heat.
  • Hollandaise sauce does not reheat well in the microwave as it may curdle.
  • For best results, prepare casserole the night before to allow flavors to meld and bread to absorb egg mixture.

Find it online: https://www.recipeothy.com/eggs-benedict-casserole-recipe/