Description
Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining the savory flavors of Canadian bacon, toasted English muffins, and a rich, creamy egg mixture baked to perfection. Topped with a luscious homemade Hollandaise sauce and fresh chives, this casserole is perfect for a special family brunch or holiday gathering, offering an easy make-ahead dish that delivers elegant taste without fuss.
Ingredients
Scale
Casserole Ingredients
- 8 ounces Canadian bacon, diced (can substitute with ham or cooked sausage)
- 2 pieces English muffins, cut into pieces
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
Hollandaise Sauce
- 3 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/4 cup fresh chives, chopped (for garnish)
Instructions
- Prepare the Baking Dish: Spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking and ensure easy removal of the casserole after baking.
- Layer Ingredients: Place half of the diced Canadian bacon evenly in the prepared pan. Next, layer the cut English muffin pieces over the bacon, and then top with the remaining Canadian bacon for even distribution of flavors.
- Mix Egg Mixture: In a large mixing bowl, whisk together the 8 large eggs, 2 cups whole milk, onion powder, garlic powder, paprika, and 1/2 teaspoon salt until smooth and well combined. This creates the custard that will soak the muffin pieces.
- Pour and Press: Pour the egg mixture evenly over the layered ingredients in the pan. Gently press down on the muffins to help them absorb the liquid and ensure a uniform texture throughout the casserole.
- Refrigerate: Cover the baking dish tightly and refrigerate for at least 5 hours or overnight. This resting time allows the muffins to soak thoroughly and the flavors to meld beautifully.
- Bring to Room Temperature: On the day of baking, remove the casserole from the refrigerator and let it sit uncovered at room temperature for about 30 minutes. This step helps the casserole cook evenly.
- Preheat Oven and Bake Covered: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 35 minutes to gently set the custard.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is puffed and golden brown, indicating a fully set casserole.
- Prepare Hollandaise Sauce: While the casserole is baking, blend the egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne pepper, and salt in a blender until smooth. Slowly drizzle in the melted butter while continuing to blend until the sauce is creamy and emulsified.
- Serve: Slice the casserole into 8 servings. Serve warm with a generous drizzle of hollandaise sauce and a sprinkle of fresh chopped chives for a flavorful and elegant finish.
Notes
- For a meatless version, substitute Canadian bacon with sautéed mushrooms or spinach.
- Make sure to let the casserole sit at room temperature before baking to avoid uneven cooking.
- Adjust cayenne pepper in the hollandaise sauce according to your preferred spice level.
- This casserole can be assembled the night before and refrigerated, making it perfect for busy mornings or entertaining guests.
- Use fresh English muffins for the best texture; stale muffins will not absorb the custard as well.
