Description
This Deliciously Easy Eggs Benedict Casserole is a crowd-pleasing brunch classic that combines the flavors of toasted English muffins, savory Canadian bacon, and a rich custard base, all topped with a luscious homemade hollandaise sauce. Perfect for feeding a group, this make-ahead casserole is baked to golden perfection and garnished with fresh chives for a beautiful and flavorful meal.
Ingredients
Scale
Casserole Ingredients
- 6 English muffins, split and cut into 1-inch pieces
- 12 oz Canadian bacon, diced
- 8 large eggs
- 2 cups whole milk
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp chopped fresh chives (optional, for garnish)
Hollandaise Sauce
- 4 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of salt
- Dash of cayenne pepper (optional)
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish thoroughly and evenly scatter half of the English muffin pieces on the bottom of the dish.
- Add Canadian bacon: Sprinkle half of the diced Canadian bacon evenly over the layer of English muffins. Then add the remaining muffin pieces on top, followed by the rest of the Canadian bacon, creating alternating layers.
- Mix custard: In a large bowl, whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper until fully combined and smooth. Pour this custard mixture evenly over the layered muffins and bacon in the baking dish. Press down gently with your hands or a spatula to help the liquid soak into the bread pieces.
- Chill: Cover the dish tightly with aluminum foil and refrigerate overnight or for at least 4 hours to allow the flavors to meld and the bread to absorb the custard thoroughly.
- Bake the casserole: Preheat the oven to 375°F (190°C). Remove the foil and bake the casserole covered for 35 minutes. Then uncover and bake for an additional 15 minutes, or until the eggs are fully set and the top is golden brown and slightly crispy.
- Make the hollandaise sauce: While the casserole bakes, blend the egg yolks and lemon juice in a blender for about 30 seconds until pale and smooth. With the blender running on low, slowly drizzle in the warm melted butter to form a thick and creamy hollandaise sauce. Season the sauce with a pinch of salt and a dash of cayenne pepper if desired.
- Serve: Once the casserole is baked, drizzle the warm hollandaise sauce evenly over the top. Garnish with chopped fresh chives for color and added flavor. Serve immediately while hot.
Notes
- To save time, you can prepare the casserole the night before and bake it fresh in the morning.
- Make sure the melted butter for hollandaise is warm but not hot to avoid cooking the egg yolks prematurely.
- For a lighter version, substitute milk with half-and-half or cream for richer custard.
- Hollandaise sauce can be made in advance and gently reheated over a double boiler if needed.
- Feel free to add sautéed spinach or mushrooms for a twist on the classic flavor.
