Easy Eggs Benedict Casserole

Name: Easy Eggs Benedict Casserole
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 5 large eggs; 6 English muffins, split and cut into cubes; 1 1/2 cups milk; 1/2 cup heavy cream; 3/4 tsp. salt & pepper; 1/4 tsp. nutmeg; pinch paprika & onion powder; 1 Tbsp. softened butter (to grease the pan); 6 oz. Canadian bacon, diced and divided; 4 large egg yolks; 15 Tbsp. unsalted butter, melted; 2 Tbsp. fresh lemon juice; 2 tsp. Dijon mustard; 1 1/2 tsp. salt; 1/4 tsp. cayenne pepper; chives for garnish

User Reviews

4.6

54 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings
6 servings
Calories
591 kcal
Course
Breakfast
Cuisine
American

Easy Eggs Benedict Casserole

Ulric Williams

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This Eggs Benedict Casserole is brimming with delicious eggs, Canadian bacon, English muffins and smothered in hollandaise sauce.

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Ingredients

Servings

For the casserole

5 large eggs
6 English muffins, split and cut into cubes
1 1/2 cups milk
1/2 cup heavy cream
3/4 tsp. salt & pepper
1/4 tsp. nutmeg
pinch paprika & onion powder
1 Tbsp. softened butter (to grease the pan)
6 oz. Canadian bacon, diced and divided

For the hollandaise

4 large egg yolks
15 Tbsp. unsalted butter, melted
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
chives for garnish

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Instructions

Cut the English muffins into cubes and place in a medium-large bowl.
Whisk together the eggs, milk, heavy cream, salt, pepper nutmeg, paprika and onion powder and pour this custard over the English muffins. Let soak for 30 minutes, stirring occasionally.
Meanwhile, grease an 8x8 inch glass baking dish with softened butter.
Sprinkle half of the Canadian bacon down into prepared pan.
Preheat the oven to 350°F.
Pour soaked English muffins into the pan, followed by the remaining Canadian bacon.
Cover with foil and bake for 30 minutes with the foil on, and for 10-15 minutes with the foil off or until the casserole is set and the top has slightly browned.
Make the hollandaise right before serving: melt the butter in a saucepan on the stove on medium-low heat if it’s not already melted. Set aside.
Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or food processor and blend until smooth, ~30 seconds.
With the blender running, very slowly pour in the melted butter in.
Pour the hollandaise overtop the casserole, pouring as much as desired (as you can see from the photos we like a like of hollandaise!) Garnish with chives, serve and enjoy!

Notes

Overnight instructions: place the English muffins and custard in the prepared baking dish, cover with foil or plastic wrap and chill in the refrigerator overnight. In the morning, remove the casserole from the fridge. Preheat your oven and bake as directed.