There are few things tastier than eggs Benedict from scratch. But when it’s time to feed a crowd, making individual servings can be extremely time consuming. The solution? Whip up this eggs Benedict casserole instead. From the salty Canadian bacon to the toasted English muffins, this easy recipe features the same exact ingredients as the popular breakfast dish. Plus, you can even prepare the casserole the night before and pop it in the oven, just in time for breakfast or brunch.
Eggs Benedict Casserole
Things You’ll Need
- 6 English muffins, chopped into 1-inch cubes
- 12 ounces Canadian bacon, diced
- 8 large eggs
- 2 cups whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Parsley and/or chopped chives
Grease a 3-quart casserole dish. Add half the English muffin cubes, then add half the diced Canadian bacon. Add the rest of the English muffin and finish with the remaining Canadian bacon.
In a large bowl, add the eggs, cream and spices. Whisk well to combine.
Pour the egg mixture over the English muffins and Canadian bacon. Gently press the English muffins to make sure all the pieces are in the egg.
Cover and place in the refrigerator for at least 4 hours or overnight. This will give the English muffins enough time to soak up the egg mixture.
Pre-heat the oven to 350° Fahrenheit. Bake uncovered for 50 to 55 minutes, or until the top is golden brown. If you insert a knife into the center of the casserole, it should come out clean. Garnish with parsley and/or chives, if you’d like.
One-Pan Hollandaise Sauce
Just before the casserole is done baking, prepare the Hollandaise sauce. This recipe doesn’t require the traditional double boiler method, so you’ll only need a small saucepan.
Things You’ll Need
- 3 egg yolks
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of paprika or cayenne pepper
- 1/4 cup water or heavy cream (optional)
In a small saucepan off the heat, add the egg yolks and lemon juice. Whisk until combined.
Add the saucepan over very low heat. Keep it just above “Lo” but below the first number. If the heat is too high, the sauce will turn into scrambled eggs.
While continuously whisking, add the butter, one tablespoon at a time. Wait until each slice of butter completely melts before adding the next one. Repeat with the entire stick of butter.
Continue whisking. Without pausing for too long, add the salt, paprika and mustard. Whisk until combined.
For a richer consistency, add a bit of heavy cream. If you prefer a thinner sauce, add some water. You can also adjust the flavor by adding more salt, paprika, mustard or lemon juice.
Once the casserole is ready, let it cool for 5 to 10 minutes. Pour the Hollandaise sauce over the casserole and serve. Alternatively, you can let each person add the sauce to their own serving.