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Eggs Benedict Casserole

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This eggs Benedict casserole is a warm, savory breakfast bake layered with English muffins, Canadian bacon, and fluffy eggs, all topped with a rich hollandaise-style sauce. It’s perfect for brunch, holidays, or make-ahead weekends—and way easier than poaching eggs!

Ingredients

Scale

For the casserole:

  • 6 English muffins, split and cut into 1-inch pieces

  • 10 oz Canadian bacon, chopped

  • 8 large eggs

  • 2 cups milk

  • 1/2 tsp onion powder

  • Salt and black pepper, to taste

  • Butter or nonstick spray, for greasing the dish

For the hollandaise-style sauce:

  • 4 large egg yolks

  • 1/2 cup unsalted butter (1 stick), melted and warm

  • 1 tbsp lemon juice

  • Salt, to taste

  • Pinch of cayenne pepper (optional)

Instructions

  1. Prepare the base:
    Grease a 9×13-inch baking dish. Spread the English muffin pieces and chopped Canadian bacon evenly in the dish.

  2. Make the egg mixture:
    In a large bowl, whisk together the eggs, milk, onion powder, salt, and pepper. Pour evenly over the muffin and bacon mixture.
    Cover and refrigerate overnight, or at least 4 hours.

  3. Bake:
    Preheat oven to 375°F (190°C). Bake uncovered for 45–50 minutes, or until the center is set and the top is golden.
    Let rest for 10 minutes before slicing.

  4. Make the hollandaise sauce:
    In a heatproof bowl, whisk egg yolks and lemon juice together until slightly thickened.
    Place the bowl over a saucepan of gently simmering water (double boiler method), making sure the bowl doesn’t touch the water.
    Slowly drizzle in the melted butter while whisking constantly until the sauce thickens (about 3–5 minutes).
    Season with salt and cayenne. Remove from heat and serve immediately over the warm casserole.

 

Notes

  • Short on time? Use store-bought hollandaise sauce.

  • Add chopped spinach or sautéed onions for extra flavor.

  • This casserole can be made 1–2 days ahead and reheated.

Find it online: https://ukfinda.com/eggs-benedict-casserole-2/