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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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