Eggs Benedict Casserole

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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.

A slice of Eggs Benedict Casserole on a plate
Featured with this recipe
  1. Ingredients in Eggs Benedict Casserole
  2. Making Hollandaise Sauce
  3. Variations
  4. Recipe Tip
  5. Frequently Asked Questions
  6. More Brunch Recipes
  7. How to Make Eggs Benedict Casserole
  8. Eggs Benedict Casserole 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
toasted and buttered english muffins topped with sliced canadian bacon and green onions and covered with an egg mixture in a baking dish


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

toasted and buttered english muffins in a baking dish

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

Can eggs benedict be reheated?

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.

What is a substitute for eggs benedict hollandaise sauce?

You can use a cheese sauce, a white gravy, or even sour cream.

Can you freeze eggs benedict casserole?

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.

Read Next: 33+ Easy Breakfast Ideas

Baked Eggs Benedict Casserole topped with hollandaise sauce

How to Make Eggs Benedict Casserole

Baked Eggs Benedict Casserole topped with hollandaise sauce

Eggs Benedict Casserole

5 from 1 vote
Elevate your brunch game with this rich and savory Eggs Benedict Casserole Recipe! Topped with a creamy Hollandaise sauce and smokey paprika.
Prep Time 30 minutes
Cook Time 50 minutes
Refrigeration Time 8 hours
Total Time 9 hours 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 12

Ingredients

For the Hollandaise Sauce

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.
    toasted and buttered english muffins in a baking dish
  • Slice the Canadian bacon into small pieces and sprinkle over the muffins.
    toasted and buttered english muffins topped with sliced canadian bacon in a baking dish
  • In a large bowl, mix the eggs, milk, salt, pepper, and onion powder.
    Eggs beaten with milk in a bowl
  • Pour egg mixture over the casserole. Top with green onions. Cover with foil and place in the fridge for 4-8 hours.
    toasted and buttered english muffins topped with sliced canadian bacon and green onions and covered with an egg mixture in a baking dish
  • 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.
    baked Eggs Benedict Casserole
  • 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.
    a small pitcher of hollandaise sauce
  • Drizzle some Hollandaise sauce over the casserole, but save some aside for drizzling over individual pieces. Sprinkle paprika over the casserole and serve.
    Baked Eggs Benedict Casserole topped with hollandaise sauce

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. 

Nutrition Information

Calories: 313kcalCarbohydrates: 16gProtein: 11gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 227mgSodium: 522mgPotassium: 214mgFiber: 1gSugar: 2gVitamin A: 824IUVitamin C: 1mgCalcium: 99mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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