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Eggs Benedict Casserole is a hearty and flavorful twist on the classic breakfast favorite. Featuring layers of English muffins, Canadian bacon, and eggs, all baked in a creamy custard and topped with rich hollandaise sauce.
This dish is perfect for brunch, holidays, or special mornings.
It’s easy to make and serves a crowd with minimal effort.
Why You’ll Love This Recipe
- All-in-One Dish: Combines all the flavors of eggs benedict in a convenient casserole.
- Make-Ahead Friendly: Perfect for prepping the night before.
- Crowd-Pleaser: Great for feeding a group at brunch or holiday gatherings.
- Customizable: Add your favorite veggies, cheeses, or meats.
- Rich and Delicious: Topped with a luscious hollandaise sauce for a gourmet touch.
What to Serve with Eggs Benedict Casserole
- Fresh Fruit Salad: Adds a light and refreshing contrast.
- Hash Browns: For a crispy and savory side.
- Mimosas or Coffee: The perfect beverages for brunch.
- Roasted Vegetables: Complement the rich flavors with roasted asparagus or tomatoes.
- Pastries: Serve with croissants or muffins for an indulgent spread.
Eggs Benedict Casserole
A savory breakfast casserole with layers of English muffins, Canadian bacon, and eggs, topped with creamy hollandaise sauce.
Ingredients
For the Casserole:
- 6 English muffins, cubed
- 12 slices of Canadian bacon, diced
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Hollandaise Sauce:
- 4 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread the cubed English muffins evenly in the baking dish. Top with the diced Canadian bacon.
- In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and pepper.
- Pour the egg mixture evenly over the English muffins and Canadian bacon. Press down lightly to ensure everything is soaked.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden, and the center is set.
- In a heatproof bowl over simmering water (double boiler), whisk together egg yolks, lemon juice, and salt until the mixture thickens slightly.
- Slowly drizzle in the melted butter while continuously whisking until the sauce is creamy. Add cayenne pepper if desired.
- Remove the casserole from the oven and let it cool for 5 minutes. Drizzle with hollandaise sauce just before serving. Garnish with fresh parsley or chives if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Make-Ahead Option: Assemble the casserole the night before and refrigerate. Bake fresh in the morning.
- Hollandaise Shortcut: Use a store-bought hollandaise mix for convenience.
- Vegetarian Option: Omit the Canadian bacon and add sautéed spinach or mushrooms.
- Customizations: Include shredded cheese, diced ham, or roasted veggies for extra flavor.
Frequently Asked Questions
Can I freeze this casserole?
Yes, freeze the baked casserole without the hollandaise sauce. Thaw overnight in the refrigerator and reheat before serving.
Can I use regular bacon instead of Canadian bacon?
Yes, cooked and crumbled regular bacon works well in this recipe.
How do I prevent the hollandaise sauce from curdling?
Whisk continuously over low heat and add the butter slowly to maintain a smooth consistency.
Wrapping it up
Eggs Benedict Casserole is a deliciously rich and satisfying dish that simplifies a classic breakfast favorite.
Perfect for holidays, brunch gatherings, or any special occasion, it’s an easy way to bring gourmet flavors to your table.
Try this recipe and enjoy the elegance of eggs benedict in every bite!
