Eggs Benedict Casserole Recipe
This Eggs Benedict Casserole is a delicious twist on the classic brunch dish, combining layers of English muffins, Canadian bacon, eggs, and homemade hollandaise sauce. Perfect for make-ahead meals and special occasions!
Ingredients
For the Casserole Base:
- 4 large English muffins cut into cubes
- 8 slices Canadian bacon cut into smaller pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley optional, for garnish
For the Hollandaise Sauce:
- 1 cup unsalted butter 2 sticks, melted
- 4 large egg yolks
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Pinch of cayenne pepper optional
- Salt to taste
Instructions
- Prepare the Casserole Base: Grease a 9x13-inch baking dish. Layer cubed English muffins and Canadian bacon evenly in the dish.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, salt, and pepper. Pour the mixture evenly over the bread and bacon layers. Press down gently and allow it to soak for at least 1 hour, or preferably overnight in the fridge.
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks, lemon juice, Dijon mustard, cayenne pepper (optional), and salt. Slowly add the melted butter while whisking continuously until the sauce is smooth and thickened. Set aside.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole for 40-45 minutes, or until the top is golden brown and the casserole is set. Let rest for 10 minutes.
- Serve: Drizzle the homemade hollandaise sauce over the casserole and garnish with fresh parsley. Serve warm and enjoy!
Notes
- For the best texture, allow the casserole to soak overnight for a richer, custard-like consistency.
- Customize the meat: You can swap the Canadian bacon for ham or even bacon if preferred.
- Add vegetables like spinach or mushrooms for a veggie-packed version.
- This dish can be made a day in advance, making it perfect for brunch gatherings.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.