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Easy Creamy Eggs Benedict Casserole Recipe Perfect for Brunch

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A comforting and crowd-pleasing casserole that blends classic Eggs Benedict flavors with ease, perfect for brunch gatherings or a cozy weekend treat.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 2 cups whole milk (or 2% if preferred)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 4 English muffins, toasted and cut into halves or quarters
  • 8 slices Canadian bacon
  • 1 cup shredded sharp cheddar cheese
  • 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 your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish to prevent sticking.
  2. In a large bowl, whisk together 6 large eggs and 2 cups of milk until smooth. Add 1 teaspoon Dijon mustard, then season generously with salt and freshly ground black pepper. Set aside.
  3. Cut each English muffin into halves or quarters and toast until golden brown.
  4. Layer the casserole by placing the toasted muffin pieces evenly over the bottom of the baking dish. Next, lay the 8 slices of Canadian bacon over the muffins. Sprinkle 1 cup shredded sharp cheddar cheese evenly on top.
  5. Slowly pour the egg and milk mixture over the layered ingredients, letting it soak into the muffins. Gently press the muffins down if needed to ensure they absorb the custard well.
  6. Allow the casserole to sit at room temperature for about 10 minutes to help the muffins soak up the egg mixture.
  7. Place the casserole in the preheated oven and bake for 40-45 minutes, until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
  8. While baking, prepare the hollandaise sauce: In a small heatproof bowl, whisk 3 egg yolks with 1 tablespoon fresh lemon juice until the mixture thickens slightly. Place the bowl over a pot of simmering water (double boiler method), and slowly drizzle in 1/2 cup melted butter while continuously whisking until the sauce is thick and creamy. Season with a pinch of cayenne pepper and salt to taste.
  9. Once the casserole is out of the oven, drizzle the warm hollandaise sauce generously over the top. Garnish with chopped fresh chives or parsley if desired.

Notes

Use room temperature eggs and milk for even custard texture. Toast English muffins to prevent sogginess. If hollandaise sauce starts to separate, whisk in a teaspoon of cold water to smooth it out. Cover casserole loosely with foil if edges brown too quickly. Can be made ahead and refrigerated overnight before baking. Freeze before baking for up to 1 month.

Nutrition

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

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