Description
Eggs Benedict Casserole is a delightful twist on the classic breakfast dish, combining layers of English muffins, Canadian bacon, and a creamy egg mixture baked to perfection. Topped with a rich, homemade Hollandaise sauce, this casserole is perfect for brunch, holidays, or make-ahead breakfasts, offering a cozy and satisfying meal.
Ingredients
Scale
Casserole Ingredients
- 6 English muffins, split and cut into 1-inch pieces
- 10 ounces Canadian bacon or ham, chopped
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup unsalted butter (1 stick), melted
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- Prepare the Casserole Base: Grease a 9×13-inch baking dish. Spread half of the English muffin pieces evenly across the bottom, then sprinkle with half of the chopped Canadian bacon or ham. Repeat these two layers with the remaining muffins and bacon to create a stacked base.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, and black pepper until fully combined and smooth.
- Assemble and Chill: Pour the egg mixture evenly over the muffin and bacon layers in the baking dish. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the bread to absorb the custard.
- Preheat Oven: Remove the casserole from the refrigerator while your oven preheats to 375°F (190°C). This helps take the chill off and ensures even baking.
- Bake the Casserole: Cover the casserole dish with foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 15 to 20 minutes, until the center is fully set, and the top is nicely golden and slightly crisp.
- Rest: Let the casserole rest for 5 to 10 minutes after baking to allow it to set further and make serving easier.
- Prepare Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly. Set the bowl over a saucepan of gently simmering water ensuring the bowl does not touch the water (double boiler method).
- Finish Hollandaise: Slowly drizzle melted butter into the egg yolk mixture while continuously whisking until the sauce becomes thick and smooth. Stir in cayenne pepper and salt to taste.
- Serve: Drizzle the warm Hollandaise sauce over the baked casserole slices. Garnish with chopped fresh chives if desired and serve immediately for a delicious, comforting meal.
Notes
- You can substitute Canadian bacon with diced ham or cooked breakfast sausage based on preference.
- For a quicker version, use packaged hollandaise sauce mix instead of making it from scratch.
- This casserole is perfect for brunch gatherings, holiday mornings, or as a convenient make-ahead breakfast option.
- Allowing the casserole to chill overnight improves texture and flavor as the bread soaks up the egg custard.
- To reheat leftovers, cover and warm in a 350°F oven until heated through.
