Eggs Benedict Casserole
This Eggs Benedict Casserole offers the classic flavor of eggs Benedict, but is easily assembled and feeds a crowd! Filled with toasted English muffins, Canadian bacon, and fluffy eggs, then garnish with a rich and creamy hollandaise sauce, making every bite hearty and savory.
Ingredients
- Casserole Ingredients:
- 8 large eggs
- 9 English muffins 1 ½ packages
- 12 slices Canadian bacon
- 4-6 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups 2% or whole milk
- Hollandaise sauce:
- 4 egg yolks room temperature
- 1 tablespoon freshly squeezed lemon juice
- Pinch of cayenne pepper or a splash of hot sauce
- Salt and pepper
- ½ cup unsalted butter melted
- Fresh chives and/or parsley chopped (for garnish)
Instructions
- Open up each English muffin to make two halves. Spread lightly with butter and place face up on a sheet pan. Broil for 3-4 minutes or until toasted and golden brown. Remove from oven.
- Chop Canadian bacon into bite-size pieces. Cut toasted English muffins into bite-size pieces. Place all of the bacon and muffin pieces in a greased 9x13 baking dish and toss to combine. Set aside.
- In a large mixing bowl, whisk eggs until well beaten.
- Add milk, salt, pepper, onion powder, and paprika and whisk until combined.
- Pour the egg mixture over the English muffin/Canadian bacon pieces in the pan. Cover with plastic wrap and refrigerate for at least four hours up to overnight.
- Before baking, set the refrigerated dish out on the counter for about 30 minutes while pre-heating the oven.
- Preheat the oven to 375°F. Bake the casserole for 30 minutes, covered with aluminum foil. Remove the aluminum foil and bake an additional 15 minutes.
- While the casserole is baking, prepare the hollandaise sauce.
- In the bowl of a food processor or blender, combine the egg yolks, lemon juice, cayenne pepper and/or hot sauce, and salt/pepper to taste (a pinch each).
- With the mixer running, drizzle ½ cup of melted butter into the egg yolk mixture until it emulsifies, forming a thick pale yellow hollandaise sauce.
- Drizzle the hollandaise sauce over the warm eggs benedict casserole and then garnish with fresh chives and/or parsley. Serve with extra hollandaise sauce.
Would you like to save this?
Notes
Notes:
This casserole is easy to prepare and can be made the night before.
We used sourdough English muffins, but “original” or whole grain can be substituted. Buttering and toasting the English muffins before assembling the casserole provides color and flavor, but can be omitted if you’re short on time.
If you do not butter and toast the English muffins, you can drizzle the casserole with a few tablespoons of melted butter after the initial 30-minute bake time to encourage extra toasting and to produce a more golden brown finished dish.
Hollandaise sauce can be prepared in advance but should be re-blended before serving to ensure it is properly blended. I find it easiest to make it just before serving.
The leftover casserole can be wrapped in plastic wrap and frozen. I like to wrap each piece individually so that they can be taken out of the freezer one at a time and popped into the microwave for a quick breakfast.
Nutrition
Calories: 333kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 615mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!