Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

Eggs Benedict Casserole: A Breakfast Game Changer

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jake
  • 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

Units Scale

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

  1. Preheat and Prepare the Casserole:
    1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Assemble the Casserole:
    1. Layer the bottom of the baking dish with English muffin chunks. Top with Canadian bacon slices.
    2. Crack 6 eggs over the casserole, spacing them evenly.
  3. Make the Custard:
    1. 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.
    2. Pour the milk mixture over the casserole, covering all the ingredients.
  4. Bake the Casserole:
    1. Bake for 25–30 minutes, or until the eggs are set and the casserole is golden brown.
  5. Make the Hollandaise Sauce:
    1. In a heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard together.
    2. 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.
  6. Serve:
    1. 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

Find it online: https://justworthi.com/eggs-benedict-casserole-a-breakfast-game-changer/