Eggs Benedict Casserole is a delightful twist on the classic breakfast favorite, combining the savory flavors of eggs, Canadian bacon, and English muffins in a simple, make-ahead dish. Perfect for brunch gatherings or a cozy family breakfast, this casserole delivers all the deliciousness of Eggs Benedict with minimal effort.
Ingredients
- 6 English muffins, cut into 1-inch cubes
- 1 ½ cups Canadian bacon, diced
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional, for garnish)
- 1 packet hollandaise sauce mix
- 1 cup water (for the sauce)
- ¼ cup unsalted butter (for the sauce)
Instructions
- Prepare the casserole base:
- Grease a 9×13-inch baking dish.
- Spread the English muffin cubes evenly in the dish.
- Sprinkle the diced Canadian bacon over the top.
- Make the egg mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the English muffins and Canadian bacon in the dish.
- Refrigerate:
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Bake the casserole:
- Preheat your oven to 375°F (190°C).
- Remove the casserole from the refrigerator and allow it to sit at room temperature for about 15 minutes.
- Bake uncovered for 35–40 minutes, or until the top is golden brown and the eggs are set.
- Prepare the hollandaise sauce:
- Follow the instructions on the hollandaise sauce mix packet, combining the mix with water and butter over medium heat until thickened.
- Serve:
- Drizzle the warm hollandaise sauce over the casserole.
- Garnish with paprika if desired and serve immediately.
Serving and Storage Tips
- Serving: This casserole is best served hot, straight from the oven, with a generous drizzle of hollandaise sauce. Pair it with fresh fruit, roasted potatoes, or a light salad for a complete meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a covered dish in the oven.
- Freezing: While the casserole base can be frozen before baking, it’s best to prepare the hollandaise sauce fresh when serving.
FAQs
1. Can I make this casserole without Canadian bacon?
Yes, you can substitute Canadian bacon with cooked ham, cooked bacon, or even smoked turkey for a different flavor profile.
2. Can I use a homemade hollandaise sauce instead of a mix?
Absolutely! Homemade hollandaise sauce will enhance the flavor. Prepare it just before serving to keep it fresh and creamy.
3. Can I add vegetables to this casserole?
Yes, diced bell peppers, spinach, or mushrooms can be added for extra flavor and nutrients. Sauté them beforehand to remove excess moisture.
4. How far in advance can I make this dish?
You can assemble the casserole up to 24 hours in advance. Store it in the refrigerator and bake it just before serving for the best results.
PrintEggs Benedict Casserole
Eggs Benedict Casserole is a delightful twist on the classic breakfast dish, combining the flavors of English muffins, Canadian bacon, and creamy hollandaise sauce into a convenient, make-ahead casserole. This recipe is perfect for brunch gatherings or holiday mornings when you want to serve something special without the last-minute fuss.
Ingredients
For the Casserole:
- 6 English muffins, split and cut into 1-inch pieces
- 12 ounces Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika (for sprinkling)
For the Hollandaise Sauce:
- 4 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Casserole:
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer half of the chopped Canadian bacon in the bottom of the dish.
- Spread the English muffin pieces over the bacon, then top with the remaining bacon.
- Mix the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until well combined.
- Assemble and Refrigerate:
- Pour the egg mixture evenly over the English muffins and bacon, pressing down gently to ensure the bread absorbs the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Bake the Casserole:
- Preheat the oven to 375°F (190°C).
- Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
- Sprinkle the top with paprika.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the eggs are set and the top is lightly browned.
- Prepare the Hollandaise Sauce:
- Melt the butter in a small saucepan over low heat until hot but not bubbling.
- In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend on medium speed until smooth.
- With the blender running on low speed, slowly drizzle in the hot melted butter until the sauce is thick and creamy.
- If the sauce is too thick, add a teaspoon of warm water to reach the desired consistency.
- Serve:
- Let the casserole rest for 10 minutes after baking.
- Cut into squares and drizzle each serving with warm hollandaise sauce.
- Garnish with chopped fresh chives or parsley if desired.
Notes
- For added flavor, consider incorporating sautéed spinach or asparagus into the casserole.
- If you prefer a shortcut, packaged hollandaise sauce mixes are available, but homemade offers the best flavor.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven; note that hollandaise sauce is best served fresh.