This Eggs Benedict Casserole is such a yummy recipe! And it’s perfect for your Easter brunch. Or anytime!!
This egg bake casserole is super duper easy to make! Who doesn’t love an easy egg bake!! Whip it up in no time the night before, and bake it up all yummy and tasty in the morning!
Or really get wild! Whip it up in the morning before work and bake it up for supper! How fun!!
My favorite thing to order when I go out for breakfast is eggs benedict. So I feel a bit like an egg bennie snob, but I’ll put this recipe up against any other eggs benedict I’ve had in a restaurant!
Ingredients in the Eggs Benedict Casserole…
This egg bake casserole uses super easy ingredients!
You’ll need to have on hand or pick up English muffins, Canadian bacon (or ham!), eggs, milk, onion powder and paprika for the casserole.
For the hollandaise sauce you’ll need egg yolks, heavy whipping cream, lemon juice, a little Dijon mustard, and butter!
Making the Eggs Benedict Casserole…
This recipe is intended to be mixed up the night ahead, and refrigerate overnight.
Spray a 9 x 13 baking pan with non-stick spray. This will help with the cleanup later!!
Cut the Canadian bacon into small cubes. You can also use ham if you prefer. Put half of the cubes in the bottom of the greased pan.
You’ll need to toast up the English muffins a bit. You can either crisp them up a bit in the toaster, or put them under the broiler. Adding a little crisp and brown to the edges adds to the flavor and texture of this egg bake.
Break up the toasted muffins into bite-size pieces. Place the muffin bites on top of the Canadian bacon cubes. Cover with the rest of the Canadian bacon. Yum!!!
In a large bowl whisk the eggs, milk, and onion powder.
Pour over the top of the muffins and Canadian bacon.
Cover with aluminum foil and refrigerate overnight.
Baking the Casserole…
Preheat oven to 375 degrees.
To allow it to warm up a bit, take the Eggs Benedict Casserole out of the fridge a half hour before you’re ready to bake it.
Peel back the foil to sprinkle paprika on the top of the Eggs Benedict Casserole, but then recover. Leave the foil on the casserole and bake covered for 30 minutes.
Remove foil, and return casserole to oven. Continue to bake another 15 minutes until center is firm.
Making the Hollandaise Sauce…
Make up the hollandaise sauce during the last 10 minutes the casserole is baking.
In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until well blended.
Continually whisking, cook until mixture is just thick enough to coat a metal spoon. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly.
Drizzle hollandaise sauce over the Eggs Benedict Casserole, and serve immediately.
Enjoy!!
Eggs Benedict Casserole
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- 6 English muffins, slightly toasted
- 1 1/2 cups Canadian bacon, chopped in cubes
- 8 large eggs
- 2 cups milk
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
- dash black pepper
Instructions
- Grease a 9 x 13 baking dish.
- Chop Canadian bacon into small cubes.
- Slightly toast English muffins in toaster or broiler until they are a bit crisp. Break into bite-size pieces.
- Place half of the Canadian bacon in baking dish. Layer broken bits of muffins on top, and top with the remainder of the bacon.
- Whisk eggs, milk, and onion powder in large mixing bowl. Pour over casserole. Cover with aluminum foil and refrigerate overnight.
- When you're ready to make this casserole, peel the foil back and sprinkle paprika over the top. Cover again, and bake at 375° F. for 30 minutes. Remove foil and bake another 15 minutes uncovered.
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended. Cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Slowly drizzle in warm melted butter, whisking constantly. Add a bit of black pepper to taste.
- Pour hollandaise sauce over Eggs Benedict Casserole. Serve with a slice of orange.
- Enjoy!!
