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
Scale
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.
