Eggs Benedict Casserole
Transform your brunch game with this irresistible Eggs Benedict Casserole—a brilliantly simple twist on the classic dish that's perfect for feeding a crowd. Featuring layers of buttery English muffin cubes, smoky Canadian bacon, and a rich, custardy egg mixture, this casserole bakes to golden perfection in just under an hour. The pièce de résistance? A velvety homemade hollandaise sauce drizzled over the top, adding that signature creamy, tangy finish. Prep it the night before for stress-free entertaining, and serve it fresh out of the oven, garnished with a sprinkle of parsley. Whether it's a holiday celebration, weekend brunch, or special occasion, this make-ahead Eggs Benedict Casserole delivers all the flavor of traditional eggs Benedict—without the hassle. Keywords: eggs Benedict casserole, brunch recipes, make-ahead breakfast, hollandaise sauce, crowd-pleasing casseroles.
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Recipe Information
Ingredients
- 6 pieces English muffins
- 12 slices Canadian bacon
- 10 large Eggs
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Butter
- 2 tablespoons Lemon juice
- 3 large Egg yolks
- 1 pinch Cayenne pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the English muffins into 1-inch cubes and spread half of them evenly in the bottom of the prepared baking dish.
Place 6 slices of Canadian bacon over the layer of English muffin cubes. Repeat with the remaining half of the English muffin cubes and top with the remaining 6 slices of Canadian bacon.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and paprika until fully combined.
Pour the egg mixture evenly over the layers in the baking dish, ensuring the entire casserole is coated. Cover the dish tightly with aluminum foil and refrigerate for at least 1 hour or overnight for the best results.
Once ready to bake, remove the casserole from the refrigerator and allow it to sit at room temperature for 15 minutes while preheating the oven to 375°F (190°C).
Bake the casserole, covered with foil, for 35 minutes. Then uncover and bake for an additional 15 minutes, or until the center is set and the top is golden brown.
While the casserole is baking, prepare the hollandaise sauce. Melt the butter in a small saucepan over medium heat until it is hot and bubbly but not browned.
In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Blend on high speed for 10 seconds.
With the blender running on low speed, slowly drizzle the melted butter into the egg yolk mixture until the sauce thickens and becomes creamy.
Taste and adjust the hollandaise sauce with additional salt or lemon juice as desired. Keep the sauce warm until ready to serve.
Once the casserole is finished baking, remove it from the oven and let it rest for 5 minutes. Drizzle the hollandaise sauce over the top or serve it on the side.
Garnish with freshly chopped parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
4684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.1 g | 373% | |
| Saturated Fat | 147.9 g | 740% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3212 mg | 1071% | |
| Sodium | 10159 mg | 442% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 72.9 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 1236 mg | 95% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3339 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
