Eggs Benedict Casserole is the perfect dish to serve a crowd for brunch! English muffins and Canadian bacon are baked with eggs and topped with a rich hollandaise sauce.
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Eggs Benedict Casserole
Eggs Benedict: a classic brunch dish that is touch to beat! Traditionally served as an individual serving with a poached egg sitting atop a buttered English muffin, Canadian bacon, and slathered in a rich and lemony hollandaise sauce.
As delicious as this breakfast recipe is, it also has the reputation of being a more tedious dish to make. This recipe takes all the mouthwatering flavors of Eggs Benedict and makes combines them in a casserole! It’s each to put together ad ideal when serving a crowed. Read on to learn this fantastic brunch recipe!
Ingredients
- English muffins
- Canadian Bacon
- Eggs
- Milk
- Heavy cream
- Garlic powder
- Salt
- Pepper
- Paprika
- Parsley
How To Make Eggs Benedict Casserole
- Place split English muffins on a baking sheet and broil until lightly golden brown. Remove from oven and allow to slightly cool. Turn oven to 375 degrees.
- Once cool enough to handle, cut English muffins into 1 inch sized pieces.
- Layer English muffin pieces in a buttered 13 x 9 baking dish. Top with Canadian bacon.
- In a large bowl whisk eggs, milk, cream, garlic powder, salt, and pepper until combined. Pour over English muffins and Canadian bacon.
- Cover with tin foil and bake for 30 minutes. Remove tin foil and bake an additional 20 minutes or until eggs are set and casserole is baked through. Remove from oven and allow to slightly cool as you prepare the Hollandaise sauce.
Ways To Make Eggs Benedict Casserole Your Own
You can absolutely personalized this Eggs Benedict Casserole in a variety of ways:
- Swap out Canadian bacon for your favorite breakfast protein. Bacon, ground sausage, or even sliced sausage links would work great!
- Add your favorite chopped vegetables. Onion, tomatoes, mushrooms, spinach, or really any vegetable you’d like in an omelette would made a great addition.
- Add cheese! While the hollandaise sauce is already pretty rich, you could consider omitting that and instead adding shredded cheddar, mozzarella, smoke gouda, or any other cheese!
- Switch up the garnishes. Any other chopped fresh herb, green onions, chopped red onion, hot sauce…the sky is the limit!
What To Serve With Eggs Benedict Casserole
This rich breakfast dish already is a meal in and of itself, but adding a few lighter items can really round this out to be a delicious and beautiful brunch:
- Lightly dressed greens round out any brunch in my opinion! Here is a recipe for my very bsic and simultaneously delicious green salad
- Fresh fruit is also a must on the brunch table. Pick the most colorful in-season fruit, dressed lightly with chopped mint.
- Is it brunch without something delicious to sip on? I love serving bubbles with brunch. Here is my tasty Lavender French 75 recipe which would be perfect with this dish.
- Something sweet for the table? My Blueberry Vanilla Bean Scones with Lemon Glaze are the perfect bite to end the meal.
Tools To Make Eggs Benedict Casserole
Other brunch recipes to try:
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Eggs Benedict Casserole
Ingredients
- 6 English muffins, split
- 12 oz Canadian Bacon, cut in to 1/2 inch pieces
- 8 eggs
- 1 cup milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp Paprika, to garnish
- 1 Tbsp parsley, chopped
For the Hollandaise Sauce:
- 6 egg yolks
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp water
- 12 Tbsp butter, melted
- Pinch cayenne pepper
Instructions
- Place split English muffins on a baking sheet and broil until lightly golden brown. Remove from oven and allow to slightly cool. Turn oven to 375 degrees.
- Once cool enough to handle, cut English muffins into 1 inch sized pieces.
- Layer English muffin pieces in a buttered 13 x 9 baking dish. Top with Canadian bacon.
- In a large bowl whisk eggs, milk, cream, garlic powder, salt, and pepper until combined. Pour over English muffins and Canadian bacon.
- Cover with tin foil and bake for 30 minutes. Remove tin foil and bake an additional 20 minutes or until eggs are set and casserole is baked through. Remove from oven and allow to slightly cool as you prepare the Hollandaise sauce.
For the Hollandaise Sauce:
- Set a glass bowl over a saucepan filled with simmer water. Be sure that the bowl is not touching the water.
- Add egg yolks, lemon juice, and water to glass bowl. Whisk constantly until smooth and pale, and yolks have doubled in volume.
- Slowly stream in butter and cook until sauce thickens. Add cayenne pepper if using.
- Taste and adjust seasoning, adding more salt or lemon juice to your liking. Pour warm hollandaise sauce over the casserole and serve!
I made this Eggs Benedict casserole and it was delicious. Plus, I also made your Lemon Blueberry scone recipe (served with homemade clotted cream) and your Lavender French 75 cocktail recipe (I had no idea making Lavender simple syrup would be so easy.) Thank you for inspiring my entire Easter brunch menu this year!
Wow, Rose! This comment made my whole week. The menu sounds fabulous – that clotted cream! – and I am so happy to hear you enjoyed the recipes!
Jamie, This recipe is so very awesome! I do not have a photo of the finished product (as I forgot), but I will be making this again!!
I had hoped to invite over our neighbor, but we had been sick for a week after returning from a vacation and she did not want to catch what we had. Next time.
We are heading down to Florida this week to help close up my Dad and step-Mom’s place and bring them back to WI.
I’m bringing the recipe with – as I know they enjoy Eggs Benedict and I so enjoy cooking for others!
Feeding folks is my love language. Thank you so very much!!