Eggs Benedict Casserole

Eggs Benedict Casserole takes all the flavors of the classic brunch favorite, English muffins, Canadian bacon, poached eggs, and creamy hollandaise sauce, and transforms them into a make-ahead breakfast bake. This dish is perfect for holidays, family brunches, or any special occasion when you want the elegance of eggs benedict without the fuss of poaching eggs to order.

With layers of toasted English muffins, smoky Canadian bacon, fluffy eggs, and a drizzle of hollandaise sauce, this casserole is hearty, flavorful, and easy to serve to a crowd. Assemble it the night before, bake it in the morning, and enjoy a restaurant-quality breakfast with minimal stress.

Ingredients

For the Casserole:

• 6 English muffins, split and cut into cubes
• 1 lb Canadian bacon, diced
• 8 large eggs
• 2 cups milk (whole or 2%)
• ½ cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh chives or parsley, chopped (for garnish)

For the Hollandaise Sauce (Quick Method):

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ cup butter, melted and hot
• Pinch of salt
• Pinch of cayenne pepper (optional)

Preparation

Step 1: Prepare the Base

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Spread cubed English muffins and diced Canadian bacon evenly in the dish.

Step 2: Make the Egg Mixture

• In a large bowl, whisk together eggs, milk, cream, garlic powder, onion powder, Dijon mustard, salt, and pepper.
• Pour evenly over the muffin and bacon mixture.
• Cover with foil and refrigerate at least 2 hours, preferably overnight.

Step 3: Bake the Casserole

• Remove from fridge and let sit at room temperature for 20 minutes.
• Bake covered for 30 minutes, then uncover and bake another 15 minutes, until eggs are set and top is golden.

Step 4: Make Hollandaise Sauce

• In a blender, add egg yolks, lemon juice, salt, and cayenne.
• Blend for 30 seconds.
• Slowly stream in hot melted butter while blending until thick and creamy.

Step 5: Serve

• Slice casserole into portions.
• Drizzle with hollandaise sauce and garnish with chives or parsley.

Variations

• Vegetarian Version: Use sautéed spinach, mushrooms, or roasted red peppers instead of bacon.
• Smoked Salmon Benedict: Replace Canadian bacon with smoked salmon for a gourmet twist.
• Cheesy Benedict: Sprinkle shredded Gruyère or Swiss cheese between layers.
• Lighter Option: Use turkey bacon and low-fat milk.

Serving Suggestions

• Serve with roasted asparagus or a fresh fruit salad.
• Pair with mimosas, coffee, or hot tea for brunch.
• Add hashbrowns or breakfast potatoes for a full spread.

Timing

• Prep Time: 20 minutes (plus chilling)
• Cooking Time: 45 minutes
• Total Time: About 1 hour 5 minutes (plus overnight chill)

Nutritional Information (per serving, 8 servings)

• Calories: 420
• Protein: 25g
• Sodium: 760mg

Conclusion

Eggs Benedict Casserole is a delicious, make-ahead brunch dish that combines all the flavors of classic eggs benedict in a stress-free casserole form. With layers of English muffins, Canadian bacon, and a creamy egg custard topped with rich hollandaise sauce, it’s an elegant yet easy recipe perfect for holidays or weekend gatherings.