Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, perfect for feeding a crowd with minimal effort. This rich and savory dish combines tender Canadian bacon, toasted English muffins, and a creamy egg custard, topped with a luscious homemade hollandaise sauce.

The image shows a close-up of a layered baked dish served on a white plate set on a white marbled surface. The dish has three visible layers: the top layer with golden-brown toasted bread cubes that look crunchy and textured, the middle layer is creamy and yellow with a smooth, cheesy sauce that drips slightly, and the bottom layer shows a pale, soft bread soaked in the sauce. Scattered on the dish are small pieces of cooked ham with a pinkish color and slightly browned edges, along with fresh green parsley leaves for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 English muffins
12 ounces Canadian bacon, chopped
8 large eggs
1 & 1/3 cups cream*
2/3 cup whole milk (or any milk)
1 teaspoon kosher salt
1/2 teaspoon seasoned salt (such as 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 cheese, shredded (optional)
4 egg yolks
1/2 cup cream*
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Instructions

Step 1: Preheat your oven to 350°F (175°C). Split and toast the English muffins, then spread the chopped Canadian bacon evenly over the bottom of a greased baking dish.
Step 2: Place the toasted English muffin halves on top of the Canadian bacon layer.
Step 3: In a large bowl, whisk together the 8 eggs, 1 & 1/3 cups cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until well combined. Pour this mixture evenly over the muffin and bacon layers in the baking dish.
Step 4: If using cheese, sprinkle the shredded Monterey Jack evenly over the casserole.
Step 5: Bake uncovered for 40 to 45 minutes, or until the casserole is set and lightly golden on top.
Step 6: While the casserole bakes, prepare the hollandaise sauce: whisk the egg yolks, 1/2 cup cream, lemon juice, and Dijon mustard in a heatproof bowl. Gently heat over a double boiler, stirring constantly until thickened and creamy. Do not let it boil.
Step 7: Remove the casserole from the oven and allow to cool for a few minutes before serving. Spoon the hollandaise sauce generously over each portion.

Tips & Variations

Use whole wheat English muffins or add sautéed spinach for extra nutrition and flavor.
For a lighter hollandaise sauce, substitute half of the cream with Greek yogurt.
If you prefer, substitute Canadian bacon with smoked ham or cooked sausage.
Prepare the casserole the night before and refrigerate; bake it fresh in the morning to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through to retain the casserole’s texture. The hollandaise sauce is best served fresh but can be gently reheated over a double boiler; avoid overheating.

How to Serve

A close-up of a layered breakfast casserole on a white plate set on a white marbled texture, showing about three layers: crispy golden-brown bread chunks on top with soft, creamy light yellow egg custard soaked underneath, pieces of pinkish-red ham are scattered through the custard, and green herbs sprinkled on top add fresh color. The texture looks soft and gooey, with some roasted edges on the bread pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, substitute the English muffins with gluten-free bread or a suitable gluten-free alternative to keep the dish gluten-free.

Can I prepare the hollandaise sauce in advance?

While hollandaise sauce is best served fresh, you can prepare it ahead of time and keep it warm in a thermos or over a double boiler on very low heat. Stir frequently to prevent it from separating.

Eggs Benedict Casserole Recipe

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★★★★★

4.6 from 67 reviews

This Eggs Benedict Casserole recipe offers a delightful twist on the classic brunch favorite by layering toasted English muffins, savory Canadian bacon, and a rich custard made from eggs, cream, and milk. The casserole is baked until golden and set, then served with a homemade hollandaise sauce featuring egg yolks, cream, lemon juice, and Dijon mustard for a deliciously creamy finish. This make-ahead dish is perfect for brunch gatherings or special occasions.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Casserole

6 English muffins, toasted and cut into pieces
12 ounces Canadian bacon, chopped
8 large eggs
1 & 1/3 cups cream
2/3 cup whole milk (or any milk)
1 teaspoon kosher salt
1/2 teaspoon seasoned salt (such as 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 cheese, shredded (optional)

Hollandaise Sauce

4 egg yolks
1/2 cup cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Instructions

Prepare the English Muffins and Canadian Bacon: Toast the English muffins until golden and chop them into bite-sized pieces. Chop the Canadian bacon into small pieces as well. This will add a crunchy texture and savory flavor base for your casserole.
Mix the Egg Custard: In a large bowl, whisk together the 8 large eggs, 1 & 1/3 cups cream, and 2/3 cup milk until thoroughly combined. Add the kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder to the mixture and whisk again to incorporate all spices evenly.
Assemble the Casserole: In a greased casserole dish, layer the toasted English muffin pieces evenly. Next, sprinkle the chopped Canadian bacon over the muffins, followed by the shredded Monterey Jack cheese if using. Pour the egg custard mixture evenly over all the layers, ensuring everything is well coated.
Bake the Casserole: Preheat your oven to 350°F (175°C). Place the casserole dish in the oven and bake for approximately 45 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Prepare the Hollandaise Sauce: While the casserole is baking, prepare the hollandaise sauce. In a heatproof bowl over simmering water (double boiler), whisk together the 4 egg yolks and 1/2 cup cream. Continue whisking constantly until the mixture thickens.
Add Flavor to the Sauce: Remove the bowl from heat and whisk in the 2 tablespoons lemon juice and 1 teaspoon Dijon mustard. Stir well until the sauce is smooth and creamy. Season with salt and pepper to taste if desired.
Serve: Once the casserole is baked, remove it from the oven and let it cool slightly for 5 minutes. Serve warm with the prepared hollandaise sauce generously spooned over each portion. Enjoy your hearty and flavorful Eggs Benedict Casserole!

Notes

To save time, the casserole can be assembled the night before and refrigerated. Bake it the next morning, adding a few extra minutes to the baking time as needed.
If you prefer a lower-fat version, substitute half-and-half or milk for cream, though this may affect richness.
The Monterey Jack cheese is optional but adds a nice texture and flavor contrast; feel free to use cheddar or Swiss as alternatives.
Be cautious whisking the hollandaise over heat to avoid scrambling the egg yolks; constant whisking and moderate heat are key.
If you don’t have Canadian bacon, ham or cooked bacon pieces can be used as substitutes.

Keywords: Eggs Benedict casserole, brunch casserole, breakfast bake, hollandaise sauce, Canadian bacon casserole