Eggs Benedict Casserole
Elevate your brunch game with this rich and savory Eggs Benedict Casserole Recipe! Topped with a creamy Hollandaise sauce and smokey paprika.
Prep Time30 minutes mins
Cook Time50 minutes mins
Refrigeration Time8 hours hrs
Total Time9 hours hrs 20 minutes mins
Course: Breakfast, brunch
Cuisine: American
Keyword: eggs benedict casserole
Servings: 12
Calories: 313kcal
Author: Kelsey Crist
For the Hollandaise Sauce
Grease a 9x13 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.
- 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.
Calories: 313kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 522mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg