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Creamy Eggs Benedict Casserole

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A creamy and comforting Eggs Benedict casserole layered with English muffins, Canadian bacon, cheddar cheese, and topped with rich homemade hollandaise sauce. Perfect for an easy, fuss-free brunch.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1 cup whole milk (or dairy-free milk like almond)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 4 English muffins, cut into bite-sized pieces (day-old preferred)
  • 8 ounces Canadian bacon or ham, sliced
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter or non-stick spray.
  2. In a large bowl, whisk together 8 eggs, 1 cup whole milk, 1 teaspoon Dijon mustard, salt, and pepper until smooth and slightly frothy.
  3. Layer half of the English muffin pieces evenly in the casserole dish. Top with half of the Canadian bacon slices and half of the shredded cheddar cheese. Repeat layers with remaining muffins, bacon, and cheese.
  4. Pour the egg custard evenly over the layered casserole, pressing down gently to help muffins absorb the liquid. Drizzle melted butter over the top.
  5. Bake uncovered for 35-40 minutes until the top is golden and custard is set but still creamy inside.
  6. While baking, prepare the hollandaise sauce: In a heatproof bowl or double boiler, whisk 3 egg yolks and 1 tablespoon lemon juice until thickened and doubled in volume (3-4 minutes). Slowly drizzle in warm melted butter while whisking constantly until smooth and creamy. Add cayenne pepper and salt to taste.
  7. Remove casserole from oven and let cool for 5 minutes. Spoon warm hollandaise sauce over each serving.
  8. Serve immediately for best texture and flavor.

Notes

Use room temperature eggs for even cooking. Whisk hollandaise sauce over low heat to avoid curdling. Tent casserole with foil if browning too fast. Let casserole rest 5 minutes before slicing. Vegetarian and gluten-free substitutions available.

Nutrition

Keywords: Eggs Benedict casserole, brunch recipe, hollandaise sauce, easy brunch, breakfast casserole, Canadian bacon, creamy eggs

Find it online: https://cheerycrisp.com/creamy-eggs-benedict-casserole-recipe-easy-homemade-brunch-idea/