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Eggs Benedict Casserole

A delightful casserole that captures the classic flavors of Eggs Benedict, perfect for busy brunches or cozy gatherings.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large large eggs
  • 2 cups milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package English muffins, torn into bite-sized pieces (16 oz)
  • 8 oz Canadian bacon, chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
Hollandaise sauce ingredients
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and cayenne pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Whisk together the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until well combined.
  3. Layer the torn English muffins in a greased 9x13 inch baking dish. Spread the Canadian bacon pieces evenly on top.
  4. Pour the egg mixture all over the English muffins and bacon.
  5. Sprinkle the shredded cheddar cheese and chives on top.
  6. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Baking
  1. Bake uncovered for 35-40 minutes, or until the casserole is set and the top is golden brown.
Hollandaise Sauce Preparation
  1. In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
  2. Set the bowl over a pot of simmering water, whisking continuously while slowly drizzling in the melted butter until the sauce is thick and creamy.
  3. Season with a pinch of salt and a sprinkle of cayenne pepper.
Serving
  1. Serve the casserole hot, drizzled generously with the homemade Hollandaise sauce.

Notes

For extra flavor, consider adding sautéed spinach or diced tomatoes. You can prepare the casserole the night before for convenience.