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Perfect Eggs Benedict Casserole Recipe with Easy Rich Hollandaise Sauce

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A comforting and indulgent Eggs Benedict casserole featuring toasted English muffins, Canadian bacon, eggs, and a rich homemade hollandaise sauce. Perfect for brunch or special occasions, this easy casserole delivers classic flavors without the fuss.

Ingredients

Scale
  • 4 large English muffins, split and toasted
  • 8 ounces Canadian bacon, sliced (substitute with smoked ham or turkey bacon if preferred)
  • 8 large eggs, beaten (room temperature)
  • 1 cup whole milk (240 ml; almond milk for dairy-free)
  • 1 cup shredded cheddar cheese (about 100 g), sharp or mild
  • 1/2 cup unsalted butter (113 g), divided (for hollandaise and casserole)
  • 2 tablespoons fresh lemon juice
  • 3 large egg yolks (for hollandaise)
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper to taste
  • 1 teaspoon white vinegar
  • Optional fresh herbs: chives or parsley for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter to prevent sticking.
  2. Toast and cube the English muffins into roughly 1-inch pieces. Spread them evenly in the baking dish.
  3. Layer the Canadian bacon slices over the muffin cubes, distributing evenly.
  4. In a large bowl, whisk together the 8 beaten eggs, milk, salt, and pepper until fully combined. Pour this mixture over the muffin and bacon layers, gently pressing down to soak the bread.
  5. Scatter the shredded cheddar cheese evenly on top.
  6. Bake the casserole for 35 to 40 minutes, or until the eggs are set and the top is lightly browned. The center should be firm but still moist.
  7. While the casserole bakes, melt 1/2 cup (113 g) of unsalted butter in a small saucepan over low heat.
  8. In a heatproof bowl, combine 3 egg yolks, 2 tablespoons fresh lemon juice, 1 teaspoon white vinegar, Dijon mustard, and a pinch of salt. Place the bowl over simmering water (double boiler), making sure the bottom doesn’t touch the water.
  9. Whisk continuously until the mixture thickens and doubles in volume, about 3 to 5 minutes.
  10. Slowly drizzle in the melted butter while whisking vigorously to emulsify. The sauce should be smooth, creamy, and lightly thickened. Adjust seasoning with salt and pepper.
  11. Cut the casserole into squares, drizzle generously with warm hollandaise sauce, and garnish with fresh herbs if desired.

Notes

Use room temperature eggs for even baking. Toast English muffins to prevent sogginess. Whisk hollandaise sauce slowly over gentle heat to avoid scrambling. If sauce thickens too much, whisk in a teaspoon of warm water to loosen. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months. Reheat gently in the oven to maintain texture.

Nutrition

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

Find it online: https://atomicbite.com/perfect-eggs-benedict-casserole-recipe-with-easy-rich-hollandaise-sauce/