Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining the rich flavors of Canadian bacon, toasted English muffins, and creamy hollandaise sauce into one easy-to-make dish. Perfect for a crowd or a leisurely weekend breakfast, this casserole is both comforting and elegant.

A thick, square slice of breakfast casserole sits on a white plate on a white marbled surface, showing three bright yellow cooked eggs with soft, shiny whites on the top layer. Scattered pieces of pinkish cooked bacon and chopped green herbs cover the eggs and melted cheese around them. The middle layer is fluffy and light with a golden-brown crust on the edges. Some egg yolk is spilling onto the plate. In the background, a white casserole dish holds the rest of the baked dish, and a white textured coffee cup filled with dark coffee and a glass of orange juice are visible, along with a small white bowl of chopped red onions. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 English muffins, split and toasted

8 large eggs

2 cups milk

1 teaspoon Dijon mustard

1 teaspoon salt

1/2 teaspoon black pepper

1 cup Canadian bacon, diced

1 cup shredded cheese (Swiss or cheddar)

Fresh chives or parsley (optional)

3 large egg yolks (for hollandaise sauce)

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Salt and cayenne pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Arrange the toasted English muffin halves in the dish, cut side up, then sprinkle the diced Canadian bacon evenly over them.

Step 2: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until fully combined. Pour this mixture over the layered muffins and bacon, pressing down gently so the muffins can soak up the eggs. Sprinkle the shredded cheese evenly on top.

Step 3: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is set and the top turns golden brown.

Step 4: While the casserole bakes, prepare the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture becomes pale and thick. Melt the butter over low heat in a saucepan. Gradually whisk the melted butter into the egg yolks until smooth and creamy. Season with salt and cayenne pepper to taste.

Step 5: Let the casserole cool for a few minutes once it’s done. Drizzle the hollandaise sauce over the top and garnish with fresh chives or parsley if desired. Slice and serve warm.

Tips & Variations

For a vegetarian version, substitute Canadian bacon with sautéed mushrooms or spinach.

Use a mixture of Swiss and cheddar cheese for a richer flavor.

Make the casserole a day ahead and refrigerate; bake it fresh for a hassle-free brunch.

If you prefer a thinner hollandaise sauce, add a teaspoon of warm water while whisking the butter in.

FAQs

Can I use other types of bread instead of English muffins?

Yes, sturdy breads like sourdough or a crusty baguette work well as substitutes, but be sure to toast them lightly before layering to help absorb the egg mixture without becoming soggy.

Is it safe to use raw eggs in the hollandaise sauce?

The egg yolks are gently cooked when whisked with warm melted butter, which reduces any risk. However, if you are concerned, you can use pasteurized eggs or look for hollandaise recipes that cook the sauce over a double boiler.