Imagine enjoying all the rich, indulgent flavors of classic Eggs Benedict—without the hassle of poaching eggs or making individual servings. This Eggs Benedict Casserole is a total game changer! With layers of buttery English muffins, savory Canadian bacon, and creamy hollandaise sauce baked into a perfect casserole, it’s breakfast (or brunch) perfection. It’s easy to prep ahead, feeds a crowd, and will have everyone asking for seconds.
Why You’ll Love This Recipe?
This casserole takes everything you love about Eggs Benedict and turns it into a fuss-free, bake-it-all-together masterpiece. No need to worry about delicate poached eggs or running back and forth to keep things hot—just assemble, bake, and enjoy! It’s hearty, comforting, and filled with all those delicious flavors we crave in the morning. Plus, the hollandaise sauce is totally dreamy.
Ingredients
Here’s a peek at what you’ll need to bring this breakfast delight to life:
- English muffins
- Canadian bacon or ham
- Eggs
- Whole milk and heavy cream
- Butter and flour (for the sauce)
- Lemon juice and Dijon mustard (for the hollandaise)
- Salt and pepper
Full ingredient amounts and measurements are below, so don’t worry—we’ve got you covered!
Directions
Prepare the base
Start by slicing your English muffins in half and placing them in a greased casserole dish. Layer slices of Canadian bacon on top, evenly spreading them out over the muffin halves.
Make the egg mixture
In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper. Pour this mixture evenly over the muffin and bacon layers, making sure it soaks into every nook and cranny.
Let it sit
Cover the casserole with plastic wrap or foil and let it sit in the fridge for at least 1 hour (or overnight if you’re prepping ahead). This gives the muffins time to soak up the custard-like egg mixture.
Bake to golden perfection
Preheat your oven to 350°F (175°C). After the casserole has soaked, bake it for about 40-45 minutes, or until the top is golden and puffed up and a knife inserted comes out clean.
Make the hollandaise sauce
While the casserole is baking, prepare the hollandaise sauce. In a small saucepan, melt butter and whisk in flour to form a roux. Slowly add the milk and whisk until thickened. Stir in the lemon juice, Dijon mustard, and a pinch of salt. Keep warm.
Serve and drizzle
Once your casserole is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the warm hollandaise sauce over the top before serving, and you’re ready to dig in!
Expert Tips and Tricks
- Let it soak: The key to a great casserole is letting the bread absorb the egg mixture. Don’t skip the resting time!
- Make it ahead: Prep everything the night before, cover, and refrigerate. Just pop it in the oven in the morning for an easy, no-stress breakfast.
- Hollandaise hack: If you’re in a pinch, you can use store-bought hollandaise sauce (but homemade is always better!).
Recipe Variations and Possible Substitutions
- Go vegetarian: Replace the Canadian bacon with sautéed spinach or roasted vegetables for a vegetarian-friendly version.
- Try different meats: Swap out the Canadian bacon for sausage, bacon, or even smoked salmon for a fun twist.
- Make it dairy-free: Use a dairy-free cream substitute (like coconut cream) and vegan butter to make this casserole dairy-free.
- Add cheese: For an extra creamy touch, sprinkle some shredded cheese (like cheddar or Swiss) on top before baking.
Serving and Pairing Suggestions
This casserole is rich and indulgent all on its own, but it pairs wonderfully with a fresh fruit salad, crispy hashbrowns, or even a light green salad to balance out the flavors. Serve it with a mimosa, coffee, or fresh-squeezed juice to round out a perfect brunch spread.
Storage and Reheating Tips
Leftovers? You’re in luck! Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F (165°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick reheat.
FAQs
1. Can I make this casserole the night before?
Yes! This casserole is perfect for making ahead. Just assemble everything the night before, refrigerate, and bake the next morning.
2. Can I use a different type of bread?
Definitely! While English muffins give it that classic Eggs Benedict vibe, you can swap them for croissants, brioche, or even sourdough for a different twist.
3. Can I freeze this casserole?
Yes, you can freeze it! After baking, let it cool completely, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the fridge and reheat as needed.
4. Can I make this without hollandaise sauce?
While hollandaise is a key component of Eggs Benedict, you can skip it if you prefer. The casserole will still be delicious on its own, or you could use a simple cheese sauce as a substitute.
Conclusion
Eggs Benedict Casserole is the breakfast game changer you didn’t know you needed! With all the flavors you love about Eggs Benedict but in an easy-to-make casserole form, it’s perfect for brunch, holidays, or any day you want to indulge. Whether you’re making it ahead of time or baking it fresh, it’s sure to be a crowd-pleaser. So go ahead—serve up this delicious twist on a classic and enjoy every last bite!
Print
Eggs Benedict Casserole: A Breakfast Game Changer
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole combines all the flavors of the classic Eggs Benedict in an easy-to-make casserole form. Layers of English muffins, savory Canadian bacon, and poached eggs are baked in a rich, creamy hollandaise sauce for a breakfast that will impress everyone at the table.
Ingredients
For the Casserole:
- 6 large eggs
- 1 (12 oz) package Canadian bacon, sliced
- 4 English muffins, split and cut into chunks
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Pinch of cayenne pepper (optional)
Instructions
- Preheat and Prepare the Casserole:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Assemble the Casserole:
- Layer the bottom of the baking dish with English muffin chunks. Top with Canadian bacon slices.
- Crack 6 eggs over the casserole, spacing them evenly.
- Make the Custard:
- In a saucepan, melt the butter over medium heat. Whisk in the milk, heavy cream, Dijon mustard, salt, and pepper, heating until warm but not boiling.
- Pour the milk mixture over the casserole, covering all the ingredients.
- Bake the Casserole:
- Bake for 25–30 minutes, or until the eggs are set and the casserole is golden brown.
- Make the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard together.
- Place the bowl over a saucepan of simmering water (double boiler method) and whisk until thickened. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth. Season with salt and cayenne pepper, if desired.
- Serve:
- Remove the casserole from the oven and drizzle with the homemade hollandaise sauce. Serve immediately and enjoy!
Notes
- For extra richness, you can top the casserole with more shredded cheese before baking.
- You can prepare the casserole the night before, refrigerate it overnight, and bake it in the morning.
- Hollandaise sauce can be tricky, so make sure to whisk constantly to avoid curdling.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 840 mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 225 mg