Description
This Deliciously Easy Eggs Benedict Casserole is a perfect crowd-pleasing brunch classic, combining the flavors of English muffins, Canadian bacon, and a creamy egg custard baked to perfection. Topped with a rich homemade hollandaise sauce, this casserole delivers all the indulgence of traditional Eggs Benedict in a convenient, make-ahead dish ideal for entertaining or family breakfasts.
Ingredients
Scale
Casserole
- 6 English muffins, split and cut into 1-inch pieces
- 12 oz Canadian bacon, diced
- 8 large eggs
- 2 cups whole milk
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Hollandaise Sauce
- 4 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of salt
- Dash of cayenne pepper (optional)
- 2 tbsp chopped fresh chives (optional, for garnish)
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking, then scatter half of the English muffin pieces evenly across the bottom.
- Add Canadian bacon and muffins layers: Sprinkle half of the diced Canadian bacon evenly over the muffin pieces, then add the remaining English muffins on top, followed by the rest of the diced Canadian bacon, creating alternating layers.
- Mix and pour the egg custard: In a mixing bowl, whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper until thoroughly combined. Pour the mixture evenly over the casserole, pressing down gently with a spoon to ensure the bread soaks up the custard.
- Chill the casserole: Cover the dish with foil and refrigerate overnight or at least 4 hours to allow the flavors to meld and the bread to fully absorb the custard.
- Bake the casserole: Preheat your oven to 375°F (190°C). Bake the covered casserole for 35 minutes. Remove the foil and continue baking for an additional 15 minutes or until the eggs are completely set and the top is golden brown.
- Prepare hollandaise sauce: While the casserole bakes, blend the egg yolks and lemon juice on high speed for 30 seconds. With the blender running, slowly drizzle in the warm melted butter until the sauce thickens and becomes creamy. Season with a pinch of salt and cayenne pepper if using.
- Serve: Drizzle the warm hollandaise sauce generously over the baked casserole. Garnish with chopped fresh chives if desired, and serve immediately while hot.
Notes
- The casserole can be prepared the night before to save time on brunch day.
- If you prefer, swap Canadian bacon with ham or turkey for variation.
- For a lighter version, use low-fat milk instead of whole milk.
- Hollandaise sauce can be made in advance and gently reheated to maintain texture.
- Adding a dash of cayenne pepper adds a subtle spicy kick to the hollandaise.
