Eggs Benedict Casserole with Hollandaise Sauce Recipe
This Eggs Benedict Casserole combines all the classic flavors of the traditional Eggs Benedict in a convenient baked casserole form. Toasted English muffins layered with Canadian bacon are soaked in a seasoned egg mixture, topped with melted cheese, baked to golden perfection, and finished with a creamy homemade hollandaise sauce. Perfect for brunch or a hearty breakfast, this dish is delicious, easy to prepare, and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
For the Casserole:
- 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)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Layer Ingredients: Grease a 9×13-inch baking dish. Arrange the toasted English muffin halves cut side up in an even layer. Sprinkle the diced Canadian bacon evenly over the muffins.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined.
- Combine and Add Cheese: Pour the egg mixture evenly over the layered muffins and bacon, pressing down gently to help the muffins soak up the eggs. Sprinkle the shredded cheese evenly on top.
- Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the casserole is fully set and the top is golden brown.
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture turns pale and thick. In a small saucepan over low heat, melt the butter. Gradually whisk the melted butter into the egg yolk mixture until smooth and creamy. Season with salt and cayenne pepper to taste.
- Serve: Allow the casserole to cool for a few minutes after baking. Drizzle the homemade hollandaise sauce over the top and garnish with fresh chives or parsley if desired. Slice and serve warm for a delicious brunch treat.
Notes
- Make sure to toast the English muffins to prevent them from becoming too soggy in the casserole.
- Feel free to substitute Canadian bacon with regular ham or cooked bacon.
- You can prepare the casserole the night before and refrigerate it; bake it in the morning, adding a few extra minutes to the cooking time.
- Adjust seasoning in the hollandaise sauce to your preference, especially the cayenne for heat.
- Fresh herbs like chives or parsley add a beautiful color and fresh flavor to the finished dish.
Keywords: Eggs Benedict Casserole, breakfast casserole, baked eggs, brunch recipe, hollandaise sauce, English muffins casserole
