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Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe
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★★★★★

5.1 from 5 reviews

This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining tender Canadian bacon, toasted English muffins, and a rich, custardy egg mixture baked to perfection. Topped with a luscious homemade hollandaise sauce and garnished with fresh chives, it’s an easy make-ahead dish perfect for special occasions or weekend gatherings.

Ingredients

Scale

For the Casserole

  • 12 oz Canadian bacon, diced
  • 6 English muffins, cut into pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika

For the Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch cayenne pepper
  • Pinch salt
  • 1/2 cup melted butter

Garnish

  • Fresh chives, chopped

Instructions

  1. Prepare Pan: Spray a 9×13-inch baking pan with cooking spray to ensure the casserole doesn’t stick during baking.
  2. Layer Ingredients: Spread half of the diced Canadian bacon evenly on the bottom of the pan. Layer the cut English muffin pieces over the bacon, then top with the remaining diced bacon.
  3. Mix Eggs: In a large bowl, whisk together the eggs, whole milk, onion powder, garlic powder, and paprika until well combined.
  4. Pour Egg Mixture: Pour the egg mixture evenly over the layered ingredients in the pan, making sure it soaks through the muffins and bacon.
  5. Refrigerate: Cover the casserole with foil and refrigerate for at least 5 hours or preferably overnight to let the flavors meld and the muffins absorb the custard.
  6. Room Temperature: Remove the casserole from the refrigerator about 30 minutes before baking to bring it to room temperature for even cooking.
  7. Bake Covered: Preheat your oven to 375°F (190°C). Bake the casserole covered with foil for 35 minutes.
  8. Uncover And Bake: Remove the foil and bake for an additional 15 minutes or until the casserole is set, golden brown on top, and a knife inserted in the center comes out clean.
  9. Blend Hollandaise: While the casserole is baking, combine the egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne, and salt in a blender. Blend on high speed until smooth and slightly thickened.
  10. Drizzle Butter: With the blender running, slowly drizzle in the melted butter to create a creamy, emulsified hollandaise sauce.
  11. Serve: Serve portions of the warm casserole topped with a generous drizzle of hollandaise sauce and a sprinkle of fresh chopped chives for garnish.

Notes

  • The casserole can be prepared the night before, making it a perfect make-ahead brunch dish.
  • Use day-old English muffins if possible; they hold up better and absorb the custard without becoming soggy.
  • For a lighter version, substitute whole milk with 2% milk and use less butter in the hollandaise.
  • Hollandaise sauce can be kept warm in a thermos or over a double boiler, but avoid overheating to prevent curdling.
  • Fresh chives add a mild onion flavor and a pop of color but can be substituted with parsley or scallions.

Nutrition

Keywords: Eggs Benedict Casserole, brunch casserole, baked eggs, hollandaise sauce, Canadian bacon recipe

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