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Elevate your brunch game with this rich and savory Eggs Benedict Casserole Recipe! Topped with a creamy Hollandaise sauce and smokey paprika.
Featured with this recipe
Perfect for one, even better for a crowd, this casserole is a fantastic fancy breakfast that you can have any day of the week! Brunch will never be the same, Christmas morning will be more special, mom loves Mother’s Day because of it, Easter is now delicious. You’d be surprised what some English muffin pieces, some ham, and egg can do! It brings people together. The hollandaise sauce comes together easily in the blender, making even the most daunting part a breeze. The most difficult part of this recipe is deciding who gets to keep the leftovers.
Ingredients in Eggs Benedict Casserole
- English Muffins
- Butter
- Canadian Bacon
- Eggs
- Milk
- Salt
- Pepper
- Onion Powder
- Green Onions
- Hollandaise Sauce
- Paprika
Making Hollandaise Sauce
Making your own Homemade Hollandaise sauce is easy! Blend egg yolks, Dijon mustard, and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in the warm butter. Add salt and pepper to taste.
- Egg yolks – These eggs are cooked very slowly to avoid them from curdling when heating and making whisking in the sauce. Egg yolks are a thickening agent to give the hollandaise sauce texture.
- Dijon Mustard – Dijon mustard adds more flavor and acts as a stabilizer for the other water based ingredients in the sauce.
- Fresh lemon juice – The acidity helps cut through the buttery richness and gives it the smooth mixture.
- Unsalted butter – This helps the hollandaise sauce have a rich and creamy base that is smooth and creamy when pouring.
Variations
Bread- mix up the bread you use! Here are some options:
- Ciabatta
- Sourdough
- Cornbread
- Brioche
Meat- it doesn’t have to be Canadian bacon or ham, try these alternatives:
- Sausage
- Bacon
- Plant based meat
Recipe Tip
You can toast the English Muffins individually in the toaster or set them all out on a baking sheet and toast them in the oven.
Frequently Asked Questions
Yes, and it is especially easy with this casserole because the eggs aren’t poached. All you need to do is put the casserole back in the oven until the eggs are heated through. Keep your hollandaise sauce in a separate container and put on top after reheating.
You can use a cheese sauce, a white gravy, or even sour cream.
Yes, cook your casserole, cool completely, wrap well and freeze. This will last 2 months in the freezer. When you are ready to enjoy, let thaw and heat up in the oven at 350. Be sure not to freeze the hollandaise sauce with the casserole, the texture will go grainy in the freezer. Make your sauce fresh.
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How to Make Eggs Benedict Casserole
Eggs Benedict Casserole
Ingredients
- 6 English muffins
- 6 ounces Canadian bacon
- 8 eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 4 green onions sliced
- paprika for topping
For the Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup unsalted butter melted and then cooled a bit
- salt and pepper to taste
Instructions
- Grease a 9×13 baking dish. Pull the English muffins apart. Toast them in the toaster and spread a little butter on each one. Then, slice into bite size pieces and add to the baking dish.
- Slice the Canadian bacon into small pieces and sprinkle over the muffins.
- In a large bowl, mix the eggs, milk, salt, pepper, and onion powder.
- Pour egg mixture over the casserole. Top with green onions. Cover with foil and place in the fridge for 4-8 hours.
- Remove the casserole from the fridge and preheat the oven to 375℉. Bake covered with foil for 35 minutes. Then, remove the foil and bake for 10-15 more minutes. The egg mixture should be set and not too jiggly.
- Right before the casserole is done, make the Hollandaise sauce. Blend egg yolks, lemon, and Dijon mustard in a blender until frothy – about 30 seconds. Then slowly pour the melted butter into the egg yolk mixture while blending on low. Add salt and pepper to taste.
- Drizzle some Hollandaise sauce over the casserole, but save some aside for drizzling over individual pieces. Sprinkle paprika over the casserole and serve.
Notes
- This casserole and the Hollandaise sauce are best eaten fresh. Hollandaise sauce will split if you refrigerate it and then reheat it.
- Add fresh herbs like chives, parsley, or dill to the Hollandaise sauce for more flavor.
- Do not refrigerate for more than 16 hours before baking or the casserole will be too soggy.
