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Baked Eggs Benedict casserole in dish with hollandaise sauce and green onions on top.
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5 from 1 vote

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
Cook Time50 minutes
Refrigeration Time8 hours
Total Time9 hours 20 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: eggs benedict casserole
Servings: 12
Calories: 313kcal
Author: Kelsey Crist

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 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.
    Glass casserole dish with toasted, buttered and cut English muffins.
  • Slice the Canadian bacon into small pieces and sprinkle over the muffins.
    Cut pieces of Canadian bacon on cut English muffins in a casserole dish.
  • In a large bowl, mix the eggs, milk, salt, pepper, and onion powder.
    Glass mixing bowl with egg mixture and whisk on the side.
  • Pour egg mixture over the casserole. Top with green onions.
    Pouring egg mixture on top of cut English muffins and Canadian bacon in a casserole dish.
  • Cover with foil and place in the fridge for 4-8 hours.
    Casserole dish covered in foil.
  • 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.
    Casserole dish with soaked eggs Benedict casserole unbaked.
  • 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.
    Blender with blended 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 in dish with hollandaise sauce and green onions on top.

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

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