Description
Eggs Benedict Casserole brings weekend brunch dreams to life with minimal effort and maximum flavor. Layers of creamy eggs, Canadian bacon, and buttery English muffins create a crowd-pleasing dish that delivers restaurant-quality comfort right from your own kitchen.
Ingredients
Scale
Main Ingredients:
- 8 large eggs
- 12 oz Canadian bacon, chopped
- 6 English muffins, split and cut into pieces
Supporting Ingredients:
- 2 cups milk
- 4 large egg yolks
Seasonings and Flavor Enhancers:
- ½ cup butter, melted
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt, to taste
- Black pepper, to taste
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Tear 6 English muffins (approximately 12 ounces) into bite-sized chunks and spread them evenly across the bottom of the dish.
- Chop 12 ounces of Canadian bacon into small pieces. Scatter the bacon over the English muffin pieces, ensuring an even distribution across the entire surface.
- Crack 8 large eggs into a mixing bowl. Add 2 cups whole milk, 1 teaspoon onion powder, ½ teaspoon paprika, salt, and pepper. Whisk the ingredients until completely blended and smooth.
- Pour the egg mixture carefully over the muffin and bacon layers. Use a spatula to press down gently, helping the bread absorb the liquid. Cover the dish with aluminum foil and refrigerate for 4-8 hours.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375°F (190°C).
- Bake the covered casserole for 35 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the eggs are set and the top turns golden brown.
- For the hollandaise, separate 4 egg yolks into a saucepan. Add 1 tablespoon lemon juice and whisk until slightly thickened.
- Place the saucepan over very low heat. Slowly drizzle ½ cup melted butter into the egg mixture while continuously whisking. Continue until the sauce reaches a creamy consistency.
- Season the hollandaise with a pinch of cayenne pepper and salt to taste. Keep the sauce warm but not hot.
- Once the casserole is done, drizzle the hollandaise sauce generously over the top. Cut into squares and serve immediately while warm.
Notes
- Overnight chilling is crucial for allowing the English muffins to fully absorb the egg mixture, creating a rich, cohesive texture that makes this casserole stand out from traditional Eggs Benedict.
- When making hollandaise, use very low heat and whisk constantly to prevent the eggs from scrambling, which can quickly ruin the smooth sauce.
- For a gluten-free version, swap English muffins with cubed gluten-free bread or hash browns to maintain the casserole’s hearty base.
- To make this dish vegetarian, replace Canadian bacon with sautéed spinach, roasted bell peppers, or mushrooms for added flavor and protein.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 730 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 295 mg