Description
This Eggs Benedict Casserole is a delightful layered breakfast dish that combines toasted English muffins, savory Canadian bacon, and a rich, spiced egg custard, baked to perfection and topped with creamy homemade hollandaise sauce. Prepared ahead and baked fresh in the morning, it’s perfect for feeding a crowd with minimal morning prep.
Ingredients
Scale
Base Layers
- 6 English muffins
- 12 ounces Canadian bacon, chopped
Egg Mixture
- 8 large eggs
- 1 & 1/3 cups cream
- 2/3 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup shredded Monterey Jack cheese (optional)
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash of kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the casserole dish. Grease a 9×13 inch casserole dish thoroughly with butter or use a non-stick spray to prevent sticking during baking.
- Layer Canadian bacon. Chop the Canadian bacon into bite-size pieces. Add half of the chopped bacon evenly across the bottom of the casserole dish.
- Prepare the English muffins. Split the English muffins using a fork. Toast or broil each half until golden brown, then spread with butter. Chop the toasted muffins into about 1-inch pieces, avoiding sampling too many.
- Layer muffins and bacon. Add half of the toasted muffin pieces over the Canadian bacon layer. Follow up by adding the remaining Canadian bacon and then the rest of the English muffin pieces on top.
- Mix the egg custard. In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until well combined.
- Add cheese. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top of the layered casserole for added richness and flavor (optional).
- Pour egg mixture. Carefully pour the egg custard mixture over the layered muffins and Canadian bacon, making sure to distribute the liquid evenly.
- Refrigerate. Cover the casserole tightly with foil and refrigerate overnight or for at least 4 hours to allow the custard to fully soak into the bread.
- Bake the casserole. Remove the casserole from the fridge and preheat the oven to 375°F (190°C). Keep the casserole covered with foil and bake for 35 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes until the center is set and no longer liquidy. A slight jiggle is fine, but it should not be runny. Use a butter knife to check doneness – it should come out clean.
- Prepare hollandaise sauce. In a blender, combine 4 egg yolks, 1/2 cup cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt. Blend on high for at least 30 seconds to warm and emulsify the yolks.
- Add melted butter. Melt 1/2 cup butter until mostly melted but warm, not steaming. With the blender running, slowly add the melted butter through the lid opening to create a smooth, creamy hollandaise sauce. Avoid adding hot butter to prevent curdling.
- Serve. Drizzle the hollandaise sauce over individual servings of the warm casserole, or spoon over the entire dish as preferred.
- Store leftovers. Keep leftover casserole in an airtight container in the fridge for 4-5 days. Store hollandaise sauce separately, as it does not reheat well in the microwave.
- Reheat hollandaise sauce. Gently warm leftover hollandaise by placing its container in a bowl of very hot or simmering water, stirring occasionally, to prevent curdling.
Notes
- The casserole can be prepared ahead and refrigerated overnight for convenient morning baking.
- Broiling the English muffins before chopping provides a nice toasted texture and flavor.
- Shredded Monterey Jack cheese is optional but adds a delicious creamy layer to the casserole.
- When making hollandaise sauce, add melted butter slowly while blending to achieve proper emulsification.
- Hollandaise sauce does not reheat well in the microwave; warming it gently with hot water is recommended.
- Leftover casserole keeps well refrigerated for up to 5 days.
