Let me introduce you to the ultimate brunch game-changer: the Eggs Benedict Casserole with Hollandaise Sauce Recipe. Imagine all the classic flavors of eggs benedict—rich Canadian bacon, toasted English muffins, fluffy baked eggs—layered into a cozy casserole topped with a luscious homemade hollandaise. This dish is the perfect crowd-pleaser for any morning gathering or a special weekend treat that makes breakfast feel truly extravagant.
Why You Should Make This Recipe
Effortless Entertaining: Prepare it in advance, refrigerate overnight, and bake when guests arrive—no last-minute stress required.
Classic Flavors in One Dish: Combines all the beloved elements of Eggs Benedict without juggling multiple pans.
Customizable and Comforting: Add cheese, play with seasonings, or swap the bacon to suit your taste effortlessly.
Perfect for Any Occasion: Whether it’s a holiday brunch or lazy weekend breakfast, this casserole delivers every single time.
Ingredients & Substitutions
The beauty of this Eggs Benedict Casserole with Hollandaise Sauce Recipe lies in its simple, approachable ingredients that come together to create a dish bursting with layers of taste and texture. Every component—from the hearty English muffins to the creamy eggs and tangy hollandaise—plays a key role in delivering that authentic brunch experience right from your oven.
- English Muffins: The sturdy base that soaks up the egg mixture and adds delightful texture when toasted.
- Canadian Bacon: Adds a smoky, savory punch that’s less fatty than regular bacon but just as flavorful.
- Eggs and Dairy (Cream & Milk): Key for creating the creamy custard-like filling that sets the casserole apart.
- Seasonings (Onion powder, Paprika, Mustard powder): Tiny but mighty flavor boosters that round out the dish beautifully.
- Cheese (Monterey Jack): Optional but highly recommended for an extra melty, buttery layer.
- Hollandaise Ingredients: Egg yolks, lemon, Dijon mustard, and warm butter come together to make that irresistible creamy sauce.
How to Make Eggs Benedict Casserole with Hollandaise Sauce Recipe
Step 1: Prepare the Base Layers
Start by greasing your casserole dish to prevent sticking—this little step makes cleanup a breeze! Chop your Canadian bacon into bite-sized pieces, then layer half of it evenly on the bottom of the dish. Next, split your toasted and buttered English muffins into manageable chunks and spread half over the bacon layer. Repeat the layers so that every bite has that perfect balance of savory bacon and crispy muffin.
Step 2: Mix the Egg Custard
Whisk together the eggs, cream, milk, and your blend of seasonings until the mixture is smooth and aromatic. This custard is going to soak into the English muffins and bacon, transforming the casserole into a creamy, fluffy delight. Pour the egg mixture evenly over the layered ingredients, letting it seep deep into every corner of the dish.
Step 3: Add the Cheesy Topping and Refrigerate
Sprinkle shredded Monterey Jack cheese on top for a melty, golden crust—you’ll thank me later! Cover the casserole tightly with foil and place it in the fridge overnight or for at least four hours. This resting time allows the muffins to soak up all that flavorful custard, making the bake tender and moist throughout.
Step 4: Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F and keep the casserole covered while it slowly cooks for 35 minutes. Uncover it and continue baking for another 10 to 15 minutes until the center is set—think gentle jiggle, but nothing liquid. This step ensures a beautifully firm but custardy texture that melts in your mouth.
Step 5: Whip Up the Hollandaise Sauce
This is where the magic truly happens. Blend egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt until creamy and slightly warmed by the blender’s motion. Slowly stream in melted butter to create a rich, velvety sauce that’s the perfect tangy complement to the casserole’s richness. For those who prefer stovetop, whisking in a double boiler works beautifully too.
How to Serve Eggs Benedict Casserole with Hollandaise Sauce Recipe
Garnishes
Fresh garnishes like chopped chives, a sprinkle of paprika, or even a few torn fresh herbs such as tarragon or parsley add an inviting pop of color and brighten the rich flavors of this casserole. A light dusting of cracked black pepper finishes it off with a little kick.
Side Dishes
Pair this hearty casserole with light greens or crispy breakfast potatoes to balance the richness. A simple arugula salad with a lemon vinaigrette or roasted asparagus adds freshness and crunch that elevates the whole meal.
Creative Ways to Present
Try serving individual portions on rustic plates with the sauce drizzled artistically over each slice. For a brunch gathering, set out garnishes and sides buffet-style so everyone can assemble their perfect plate. Want to step it up? Add little flourishes like edible flowers or a dash of smoked paprika around the edges for a dish that looks as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
Store your leftover casserole in an airtight container in the refrigerator for up to 4-5 days. Just make sure to keep the hollandaise sauce separate, as it doesn’t hold up well once refrigerated with the casserole.
Freezing
This casserole is freezer-friendly when wrapped tightly. Freeze in portions or as a whole dish for up to 2 months. Thaw overnight in the fridge before reheating to retain that soft, custardy texture.
Reheating
Reheat individual casserole servings in the oven at 350°F until warmed through, about 15-20 minutes. Avoid microwaving the hollandaise sauce directly, as it tends to separate; instead, warm it gently in a bowl set over hot water before serving.
FAQs
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Can I make the Eggs Benedict Casserole with Hollandaise Sauce Recipe vegetarian?
Absolutely! Swap out the Canadian bacon for sautéed mushrooms, spinach, or even crispy seasoned tofu. The cheesiness and hollandaise will keep it indulgent while accommodating your preferences.
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Is there a way to make this recipe dairy-free?
Yes! Use non-dairy milk alternatives like almond or oat milk, and replace butter with plant-based margarine or oils designed for cooking. You can experiment with vegan cheese or omit it altogether—just expect a subtle change in richness.
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Can I prepare the hollandaise sauce ahead of time?
It’s best served fresh for optimal texture, but you can make it a few hours ahead and keep it warm in a thermos or gently warmed in a water bath. Just avoid refrigerating and reheating it multiple times to prevent curdling.
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What if I’m short on time and can’t refrigerate overnight?
No worries! You can bake the casserole immediately after assembling, just press the English muffin pieces a bit to help them soak the egg mixture. The texture will be slightly less soaked-in but still delicious and satisfying.
Final Thoughts
If you’re craving a comforting, impressive brunch without the hassle of juggling multiple pans, this Eggs Benedict Casserole with Hollandaise Sauce Recipe is your new best friend. It’s a warm hug on a plate—rich, satisfying, and downright delicious. Give it a try soon, and watch it become a staple in your weekend gatherings and special occasions alike!
Print
Eggs Benedict Casserole with Hollandaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours 5 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining toasted English muffins, savory Canadian bacon, and a rich egg mixture baked to perfection. Topped with a creamy, tangy homemade hollandaise sauce, it’s a perfect make-ahead dish that can be refrigerated overnight and baked fresh for a delightful breakfast or brunch.
Ingredients
Casserole
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 large eggs
- 1 & 1/3 cups cream (heavy cream, whipping cream, or ultra heavy whipping cream)
- 2/3 cup whole milk (or any milk)
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream (same as above)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the casserole dish: Grease a 9×13 inch casserole dish with butter or spray with non-stick spray to prevent sticking.
- Layer Canadian bacon: Chop the Canadian bacon into bite-size pieces. Add half of the bacon to the bottom of the casserole dish and spread evenly.
- Prepare English muffins: Split the English muffins with a fork and toast each half. Spread each toasted half with butter, then chop into 1-inch pieces. Alternatively, broil buttered muffin halves on an ungreased baking sheet for 1-2 minutes on each side until toasty, then chop.
- Build casserole layers: Add half of the English muffin pieces over the Canadian bacon in the casserole dish. Repeat by adding remaining Canadian bacon and then the rest of the English muffins on top.
- Make egg mixture: In a large bowl or stand mixer, whisk together the eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder until well mixed.
- Add cheese and pour egg mixture: Sprinkle the shredded Monterey Jack cheese evenly over the layered casserole (optional). Pour the egg mixture evenly over everything, ensuring all pieces are soaked.
- Refrigerate: Cover the casserole tightly with foil. Refrigerate overnight or at least 4 hours to allow the muffins to absorb the custard mixture.
- Bake the casserole: Preheat oven to 375°F. Remove the casserole from the fridge; keep covered with foil. Bake covered for 35 minutes. Then remove foil and bake for another 10-15 minutes or until the center is set and no longer liquid. A knife inserted should come out clean.
- Prepare hollandaise sauce: In a blender, combine egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and salt. Blend on high for 30 seconds to warm the yolks slightly.
- Melt butter and emulsify: Melt butter until mostly melted but not steaming hot. With blender running, slowly pour the melted butter through the lid opening. Continue blending until smooth and creamy.
- Serve: Drizzle hollandaise sauce over individual casserole portions or spoon over the whole dish as preferred.
- Storage recommendations: Store leftover casserole in an airtight container in the fridge for 4-5 days. Keep hollandaise sauce separate and reheat gently in a bowl over hot water to avoid curdling.
Notes
- Cream can be heavy cream, whipping cream, or ultra heavy whipping cream; avoid coffee creamer.
- If pressed for time, bake casserole immediately after pouring egg mixture by pressing English muffins into the liquid, though texture may be less moist and fluffy.
- To make hollandaise on the stovetop: whisk egg yolks, cream, lemon juice, mustard, cayenne, and salt over simmering water until 160°F or thick, then slowly incorporate warm melted butter while whisking continuously.
- Hollandaise sauce reheats poorly in the microwave and should be warmed gently in hot water to avoid curdling.
