Description
This Eggs Benedict Casserole is a delightful fusion of creamy hollandaise sauce and perfectly poached eggs, all nestled atop a bed of buttery English muffins. Each bite offers a rich, velvety texture complemented by the savory notes of Canadian bacon, making it a luxurious breakfast or brunch treat.
Ingredients
Scale
- For the Casserole:
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 6 English muffins, split and toasted
- 8 ounces Canadian bacon, diced
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined.
- Layer the toasted English muffins in a greased 9×13 inch baking dish, followed by the diced Canadian bacon.
- Pour the egg mixture evenly over the muffins and bacon, ensuring everything is well soaked.
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- While the casserole is baking, prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over simmering water until thickened.
- Gradually whisk in the melted butter until the sauce is smooth and creamy. Season with salt and cayenne pepper.
- Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving with warm hollandaise sauce drizzled on top.
Notes
- This casserole can be assembled the night before and stored in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking from cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute half-and-half for the milk and use turkey bacon instead of Canadian bacon.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: breakfast/brunch
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the casserole)
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 300 milligrams
Keywords: Eggs Benedict Casserole, Hollandaise Sauce, Breakfast Casserole, Brunch Recipes, Canadian Bacon, English Muffins, Creamy Sauce, Easy Breakfast, Make-Ahead Brunch, Comfort Food, Savory Casserole, Egg Recipes, Holiday Breakfast, Family-Friendly Recipes, Decadent Breakfast