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Eggs Benedict Casserole Recipe

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4.3 from 30 reviews

  • Author: Sara
  • Total Time: 1 hour (plus chilling time if refrigerating overnight)
  • Yield: 8 servings

Description

This Eggs Benedict casserole offers all the classic flavors of traditional Eggs Benedict in a convenient, easy-to-make breakfast bake. Featuring a hearty base of cubed English muffins and savory Canadian bacon, it’s bound together with a rich egg and milk custard and topped with a creamy homemade hollandaise sauce. Perfect for make-ahead brunches or a comforting weekend breakfast.

Ingredients

Casserole

  • 6 English muffins, cubed
  • 8 oz Canadian bacon, chopped
  • 8 large eggs
  • 2 cups milk
  • 1 tsp onion powder
  • Salt and black pepper to taste

Hollandaise Sauce

  • 4 egg yolks
  • ½ cup melted butter
  • 1 tbsp lemon juice
  • Pinch of salt

Instructions

  1. Prepare the casserole base: Grease a casserole dish thoroughly and evenly spread the cubed English muffins across the bottom to form the base layer.
  2. Add Canadian bacon: Sprinkle the chopped Canadian bacon evenly over the English muffins to distribute the savory meat throughout the casserole.
  3. Make the egg mixture: In a large bowl, whisk together the 8 eggs, 2 cups of milk, 1 teaspoon onion powder, and salt and black pepper to taste until well combined.
  4. Combine mixture with casserole: Pour the egg mixture evenly over the muffin and bacon layers in the casserole dish, ensuring all pieces are soaked well.
  5. Chill the casserole: Cover the dish securely and refrigerate for at least 1 hour, or preferably overnight, to let the flavors meld and the muffins absorb the custard fully.
  6. Preheat oven: About 45 minutes before serving, preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  7. Bake the casserole: Remove the casserole from the fridge, uncover it, and bake for 40 to 45 minutes or until the eggs are fully set and the top is golden brown and slightly crisp.
  8. Make the hollandaise sauce: While baking, gently whisk together the 4 egg yolks and 1 tablespoon lemon juice over low heat until the mixture thickens slightly. Slowly drizzle in the melted butter while whisking vigorously until the sauce is smooth and creamy. Add a pinch of salt to taste.
  9. Serve: Once the casserole is baked and slightly cooled, drizzle the freshly made hollandaise sauce generously over the top before serving warm.

Notes

  • Refrigerating the casserole overnight enhances the flavor and texture dramatically by allowing the ingredients to meld.
  • For added flavor and nutrition, try incorporating spinach or sautéed onions into the casserole before baking.
  • This casserole is best served warm and fresh for the fullest taste and creamy texture.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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