Eggs Benedict Casserole
User Reviews
4.8
Eggs Benedict Casserole
Description
This casserole blends six English muffins, chopped Canadian bacon, and a seasoned custard of eggs, cream, milk, and spices such as kosher salt, black pepper, onion powder, paprika, and mustard powder. The English muffins are toasted, buttered, and chopped before layering with the Canadian bacon in a casserole dish. The egg mixture is poured over these layers, soaking into the bread to create a soft yet structured texture once baked.
Baking produces a moist, fluffy base with a balance of savory flavors provided by the bacon and spices. The optional Monterey Jack cheese adds richness and a mild tang, melting into the layers. The dish mimics the flavors of traditional Eggs Benedict but in a convenient, oven-baked form.
A hollandaise sauce made separately from egg yolks, cream, lemon juice, Dijon mustard, cayenne, salt, and melted butter can be prepared using a double boiler, whisking carefully to thicken. This sauce accompanies the casserole at serving to add its characteristic tang and buttery finish.
An impatient cook can press the English muffins into the pan slightly before baking to help absorption, resulting in a slightly denser but still enjoyable texture. Various types of cream—heavy, whipping, or ultra heavy—are suitable for the custard, but coffee creamers should be avoided.
Ingredients
- 6 English Muffin
- 12 ounces Canadian bacon chopped
- 8 large egg
- 1 & 1/3 cups cream
- 2/3 cup milk or any milk, whole
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt I like Lawry's
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder dried
- 1 cup Monterey jack cheese shredded, optional
For the Sauce
- 4 egg yolk
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- dash kosher salt
- 1/2 cup butter melted
Instructions
- Grease a 9x13 inch casserole dish with butter, or spray with non-stick spray.
- Chop all the Canadian bacon into bite size pieces. Add HALF to the bottom of the casserole dish and spread out.
- Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1 inch pieces (try not to take too many bites.)You can also do this step in the oven. Spread each muffin half with butter, chop the muffins into pieces, broil on an ungreased baking sheet for 1-2 minutes, then flip and broil until toasty.
- Add half of your English muffin pieces to the casserole dish, on top of the Canadian bacon. Repeat the layers: add the remaining Canadian bacon, then add the rest of the English muffins.
- Make the egg mixture. In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon mustard powder. Beat until well mixed.
- Sprinkle 1 cup of shredded cheese over the top. This is optional but tasty!
- Pour the egg mixture over the English muffins and Canadian Bacon, distributing the liquid evenly.
- Cover well with foil and refrigerate overnight, or for at least 4 hours.**
- Remove from the refrigerator while you preheat the oven to 375 degrees F. Cover the casserole with foil if it's not already.Bake at 375° for 35 minutes. Remove the foil and continue baking at 375 for 10-15 minutes longer or until the center is set and not liquid-y. It may jiggle a little bit, but should not slosh. If a butter knife stuck into the center comes out with no wet egg mixture on it, it's done.
- Make the hollandaise sauce. This is easy to do in the blender. Add 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt to a blender. Blend on high for at least 30 seconds. This time blending heats up the yolks a bit, making them more ready to emulsify with the butter when we add it.
- Melt 1/2 cup butter in the microwave for about 15-20 seconds, until it is mostly melted but not all the way. Stir until the last of the butter melts. You don't want to add it to the eggs steaming hot, just melted and warm.With the blender running, add the butter SLOWLY into the small opening on the lid of your blender. Keep blending until all the butter is added and the mixture looks smooth and creamy. See notes for doing this on the stovetop instead of the blender.
- Serve the hollandaise sauce over the casserole. I prefer to drizzle the sauce over individual portions, but you can spoon it over the entire casserole if you prefer.
- Store leftover casserole in an airtight container in the fridge for 4-5 days.
- Be aware the hollandaise sauce does not reheat well in the microwave; it curdles. Store it separately from the casserole if you have leftovers. Set the container of hollandaise into a bowl of very hot or simmering water to warm it again for serving.
Notes
- Use heavy, whipping, or ultra heavy cream for best results; avoid coffee creamer.
- To bake immediately after assembling, press English muffin pieces into the casserole to help absorb the egg mixture for a moister texture.
- Prepare hollandaise sauce over simmering water, whisking all ingredients except butter till thickened, then slowly whisk in melted butter.
- The casserole can be baked in a greased 9x13 inch dish and served with fresh hollandaise sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 296kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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