Description
This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead dish. Toasted English muffins and Canadian bacon are layered in a casserole dish and soaked in a rich egg custard, then baked until golden. Topped with a creamy homemade hollandaise sauce, it’s perfect for holidays, brunch gatherings, or meal prep!
Ingredients
Units
Scale
- For the Casserole:
- 6 English muffins, cut into 1-inch cubes
- 10 oz Canadian bacon or ham, diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for garnish)
- 2 tablespoons chopped fresh chives (for garnish)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Casserole:
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the English muffin cubes evenly in the dish, then sprinkle the diced Canadian bacon over the top.
- Make the Egg Mixture:
- In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture evenly over the English muffins and ham, pressing down slightly to help absorb the liquid.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
- Bake the Casserole:
- Preheat oven to 375°F (190°C).
- Remove casserole from the fridge and let it sit at room temperature for 10 minutes.
- Bake uncovered for 35-40 minutes, until the center is set and the top is golden.
- Make the Hollandaise Sauce:
- In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
- Slowly drizzle in the melted butter while whisking continuously until smooth.
- Season with salt and cayenne pepper.
- Keep warm until serving.
- Serve & Garnish:
- Drizzle the hollandaise sauce over the warm casserole.
- Sprinkle with paprika and chopped fresh chives.
- Serve immediately and enjoy!
Notes
- Make-Ahead: Assemble the casserole the night before and bake fresh in the morning.
- Hollandaise Shortcut: Use a blender to make the sauce quickly! Blend yolks, lemon juice, and mustard, then slowly drizzle in hot melted butter.
- Protein Swap: Substitute Canadian bacon with crispy bacon or smoked salmon.
- Serving Suggestion: Pair with a fresh fruit salad or roasted potatoes for a complete brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus chilling time)
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian Option Available
- Keywords: Eggs Benedict Casserole, Brunch Casserole, Make-Ahead Breakfast, Hollandaise Sauce, Breakfast Bake
- Nutrition (Per Serving)
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 250mg
Nutrition
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 250mg