Eggs Benedict Casserole

Imagine waking up to the tantalizing aroma of buttery hollandaise sauce cascading over perfectly baked English muffins, savory Canadian bacon, and soft, fluffy eggs. That’s the magic of Eggs Benedict Casserole – the brilliant transformation of a classic brunch favorite into a convenient, crowd-pleasing dish that delivers all the sophisticated flavors without the last-minute assembly stress. This breakfast masterpiece combines the elegant taste of traditional eggs Benedict with the practicality of a make-ahead casserole. You’ll learn how to create this impressive brunch centerpiece that can be prepped the night before and baked to perfection in the morning.

Why You’ll Love This Recipe

This Eggs Benedict Casserole deserves a permanent spot in your breakfast rotation for so many reasons. First, it delivers the luxurious taste of traditional eggs Benedict without the fuss of poaching eggs or making hollandaise sauce to order. The contrasting textures are simply divine – crispy, toasted English muffin pieces on top, a custardy, bread-soaked middle layer, and savory Canadian bacon throughout.

What makes this Eggs Benedict breakfast casserole truly special is its versatility. It’s elegant enough for holiday mornings or weekend brunches with friends, yet simple enough for a family breakfast. The make-ahead feature is a game-changer for busy hosts – assemble it the night before, refrigerate, and simply bake in the morning while you sip your coffee.

The homemade hollandaise sauce adds a professional touch that elevates this dish beyond ordinary breakfast casseroles. The rich, buttery sauce with just the right hint of lemon creates that signature eggs Benedict experience that your family and guests will rave about.

Ingredients

For the Casserole:

• 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
• 8 oz (225g) Canadian bacon, chopped into ½-inch pieces
• 6 large eggs
• 2 cups (475ml) whole milk
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon paprika
• 2 tablespoons fresh chives, chopped (plus more for garnish)

For the Hollandaise Sauce:

• 4 large egg yolks
• 1 tablespoon lemon juice, freshly squeezed
• ½ cup (113g) unsalted butter, melted
• ¼ teaspoon salt
• Pinch of cayenne pepper (optional)

The English muffins provide the classic base for this easy Eggs Benedict Casserole, while using quality Canadian bacon delivers that authentic flavor. Fresh chives add brightness to balance the rich custard, and real butter in the hollandaise creates that silky, luxurious texture that makes eggs Benedict legendary.

Pro Tips

Achieving the perfect Eggs Benedict Casserole requires attention to a few crucial details that make all the difference:

Toast the English Muffins: For the best texture contrast, lightly toast the English muffin cubes before adding them to the casserole. Spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes until just golden. This prevents the casserole from becoming too soggy and creates those delightful crispy edges.

Master the Hollandaise: The key to perfect hollandaise sauce is gentle, consistent heat. Use a double boiler or a heat-safe bowl set over simmering water, ensuring the water doesn’t touch the bottom of the bowl. Whisk constantly while adding the melted butter in a thin stream. If the sauce begins to break or looks too thick, add a teaspoon of hot water and whisk vigorously.

Optimal Soaking Time: While you can bake the casserole immediately after assembly, allowing it to soak for at least 4 hours (or overnight) creates the best custardy texture as the English muffins absorb the egg mixture. This not only improves the flavor but also makes your morning routine effortless.

Instructions

Step 1: Prepare the Casserole Base
Grease a 9×13-inch baking dish with butter or cooking spray. Spread half of the toasted English muffin cubes evenly across the bottom of the dish. Scatter half of the chopped Canadian bacon over the muffin layer. Repeat with remaining English muffins and Canadian bacon, creating a second layer of each.

Step 2: Create the Egg Mixture
In a large bowl, whisk together eggs, milk, salt, pepper, and paprika until well combined. Pour this custard mixture evenly over the English muffin and Canadian bacon layers in the baking dish. Press down gently with a spatula to ensure all bread pieces begin soaking up the egg mixture. Sprinkle chopped chives over the top.

Step 3: Rest and Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This resting period allows the English muffins to absorb the egg mixture, resulting in a perfectly textured casserole. If you’re in a hurry, you can bake it immediately, but the overnight soak delivers superior results for your Eggs Benedict Casserole.

Step 4: Baking the Casserole
When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats. Bake uncovered for 45-50 minutes until puffed and golden brown. The center should be set but still slightly jiggly. A knife inserted in the center should come out clean.

Step 5: Prepare the Hollandaise Sauce
While the casserole bakes, prepare your hollandaise sauce. In a heatproof bowl set over a pot of barely simmering water (ensure the bottom of the bowl doesn’t touch the water), whisk egg yolks and lemon juice until thickened and doubled in volume. Very slowly drizzle in the melted butter while whisking constantly until the sauce is thick and smooth. Stir in salt and cayenne pepper if using.

Step 6: Serve and Garnish
Allow the casserole to cool for 5 minutes before serving. Drizzle the fresh hollandaise sauce over individual portions or the entire casserole. Garnish with additional fresh chives and a sprinkle of paprika for color. Serve your Eggs Benedict Casserole immediately while the hollandaise is still warm.

Variations

Smoked Salmon Benedict Casserole: For a luxurious seafood twist, replace the Canadian bacon with 8 ounces of thinly sliced smoked salmon. Add 2 tablespoons of capers and ¼ cup of finely diced red onion to the layers. This elegant variation works beautifully for special occasions and adds a sophisticated flavor profile to your Eggs Benedict Casserole recipe.

Vegetarian Benedict Casserole: Create a meat-free version by substituting the Canadian bacon with sautéed spinach (2 cups fresh, cooked until wilted) and roasted tomato slices. Add ½ teaspoon of dried dill to the egg mixture for complementary herb notes. This lighter option still delivers the classic Benedict experience while accommodating vegetarian guests.

Spicy Southwestern Benedict Casserole: Give your casserole a kick by adding ½ cup diced green chilies, substituting pepper jack cheese for some of the milk (1 cup milk, 1 cup shredded cheese), and using chorizo instead of Canadian bacon. Serve with avocado slices and a dollop of sour cream for a fusion twist on the classic.

Storage and Serving

Storage: Once cooled, cover any leftover Eggs Benedict Casserole tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. While the casserole itself stores well, prepare fresh hollandaise sauce each time you serve, as it doesn’t reheat successfully.

Reheating: For best results, reheat individual portions in the microwave for 1-2 minutes until warmed through. Alternatively, cover the casserole with foil and reheat in a 325°F (165°C) oven for about 15-20 minutes. Add a splash of milk before reheating to maintain moisture.

Serving Suggestions: Turn your Eggs Benedict Casserole into a complete brunch spread by serving it with:

• Fresh fruit salad with berries and mint
• Crispy hash browns or breakfast potatoes
• Sparkling mimosas or Bloody Marys for a festive touch
• Lightly dressed arugula salad to cut through the richness of the dish

For a beautiful presentation, serve the casserole on a decorative platter with small bowls of extra hollandaise sauce, allowing guests to add more to taste.

FAQs

Can I make this casserole without the overnight soak?
Yes, while the overnight soak creates the best texture for your Eggs Benedict Casserole, you can bake it immediately after assembly. The casserole will still be delicious but might have a slightly different texture.

What’s the best way to prevent the hollandaise sauce from breaking?
Keep the heat gentle and whisk constantly. If the sauce begins to separate, add a teaspoon of hot water and whisk vigorously. For foolproof hollandaise, some home cooks use a blender method instead of the double boiler.

Can I freeze this casserole?
The assembled, unbaked casserole can be frozen for up to 1 month. Thaw completely in the refrigerator overnight before baking. However, the texture may change slightly after freezing. Never freeze with hollandaise sauce – always make that fresh.

What can I substitute for Canadian bacon?
Ham, regular bacon (cooked until crisp), or even turkey bacon work well in this recipe. For a gourmet touch, try prosciutto or smoked ham.

Is there a shortcut for the hollandaise sauce?
While homemade hollandaise is recommended for the authentic Eggs Benedict Casserole experience, you can use quality store-bought hollandaise sauce or even hollandaise sauce mix as a time-saving option on busy mornings.

Conclusion

This Eggs Benedict Casserole is comfort food at its finest — sophisticated enough for special occasions yet practical enough for leisurely weekend mornings. The magical combination of toasty English muffins, savory Canadian bacon, and rich egg custard topped with velvety hollandaise sauce creates a dish that transforms ordinary breakfasts into memorable gatherings. It’s the kind of dish that lets you enjoy the company of your loved ones instead of being stuck in the kitchen poaching eggs to order. Whether for holiday celebrations, special brunches, or just because it’s Sunday, this casserole brings the restaurant experience home with none of the fuss.

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