Description
Brunch becomes a breeze with Eggs Benedict Casserole, where classic flavors stack up in one simple baking dish. Layered English muffins, Canadian bacon, and creamy hollandaise sauce create a crowd-pleasing breakfast that lets you relax while it bakes to golden perfection.
Ingredients
Scale
Eggs Benedict Casserole Ingredients
Main Ingredients:
- 8 large eggs
- 12 ounces (340 grams) Canadian bacon, diced
- 6 English muffins, split and cut into 1-inch pieces
Supporting Ingredients:
- 2 cups whole milk
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Hollandaise Sauce Ingredients:
- 4 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted and warm
- Pinch of salt
- Dash of cayenne pepper (optional)
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
- Grease a 9×13-inch baking dish and spread 3 English muffins (split and cut into 1-inch pieces) evenly across the bottom of the pan.
- Distribute 6 oz of diced Canadian bacon over the first layer of muffins. Create a second layer with remaining 3 English muffins and top with the other 6 oz of bacon.
- Mix 8 large eggs, 2 cups whole milk, ½ tsp onion powder, ¼ tsp garlic powder, salt, and pepper in a mixing bowl until thoroughly combined.
- Gently pour the egg mixture over the casserole, pressing down softly to ensure muffins absorb the liquid completely.
- Cover the dish with aluminum foil and refrigerate for a minimum of 4 hours or overnight to allow flavors to develop.
- Remove casserole from refrigerator and let sit at room temperature for 30 minutes before baking.
- Preheat your oven to 375°F (190°C). Bake the covered casserole for 35 minutes.
- Uncover the dish and continue baking for an additional 15 minutes until the eggs are fully set and the top turns golden brown.
- Separate 4 egg yolks into a blender and add 1 tbsp lemon juice. Blend for 30 seconds.
- With the blender running, slowly pour ½ cup warm melted butter into the mixture until the sauce becomes thick and creamy.
- Season hollandaise with a pinch of salt and a dash of cayenne pepper.
- Drizzle warm hollandaise generously over the baked casserole.
- Sprinkle 2 tbsp chopped fresh chives across the top for a bright, fresh finish.
- Serve the casserole immediately while hot and sauce is smooth.
Notes
- Chilling the casserole overnight lets the bread soak up all the delicious egg mixture, creating a more flavorful and tender dish.
- Pressing down gently when adding the custard ensures every piece of muffin gets evenly soaked, preventing dry spots.
- For a lighter version, swap Canadian bacon with turkey bacon or ham, and use low-fat milk to reduce calories.
- If gluten-free, replace English muffins with gluten-free bread cubes, making sure to choose a sturdy variety that will hold up during baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 335 mg