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Eggs Benedict Casserole

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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

Scale

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.

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