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Creamy Eggs Benedict Casserole

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A rich and creamy casserole that combines classic Eggs Benedict flavors into an easy, crowd-pleasing brunch dish with a smooth hollandaise drizzle.

Ingredients

Scale
  • 6 large English muffins, toasted and cut into cubes
  • 8 ounces Canadian bacon, sliced into bite-sized pieces
  • 8 large eggs, beaten
  • 2 cups whole milk or half-and-half
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 3 tablespoons butter, melted (for hollandaise and casserole)
  • 3 large egg yolks (for hollandaise sauce)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons hot water (to emulsify hollandaise)
  • Pinch of cayenne or paprika (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
  2. Toast and cube the English muffins. Spread them evenly in the casserole dish, then scatter the Canadian bacon pieces over the top.
  3. In a large bowl, whisk together 8 beaten eggs, 2 cups whole milk or half-and-half, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Pour this custard mixture evenly over the muffins and bacon, pressing gently to help the liquid soak in.
  4. Sprinkle 1 cup shredded cheddar cheese over the top. Let the dish sit for 10 minutes to allow the custard to soak into the bread.
  5. Bake uncovered for 35-40 minutes, or until the top is golden and a knife inserted in the center comes out clean. The casserole should be set but still creamy inside.
  6. While the casserole bakes, prepare the hollandaise sauce: In a heatproof bowl over simmering water, whisk 3 egg yolks with 1 tablespoon fresh lemon juice and a pinch of salt.
  7. Slowly drizzle in 3 tablespoons of melted butter, whisking constantly until the sauce thickens and becomes smooth and creamy. If it gets too thick, add 1-2 teaspoons of hot water to loosen it.
  8. Remove the casserole from the oven and let it rest for 5 minutes. Then drizzle the warm hollandaise sauce over the top. Garnish with a sprinkle of paprika or cayenne for a subtle kick and color.
  9. Serve immediately with fresh fruit or a light salad for the perfect brunch spread.

Notes

Use room temperature eggs for a smoother custard. Toast English muffins well to prevent sogginess. Let custard soak for 10 minutes before baking. Whisk hollandaise slowly over low heat to avoid breaking. If hollandaise splits, whisk in a teaspoon of warm water to bring it back together. If custard is too runny after baking, bake an additional 5 minutes.

Nutrition

Keywords: Eggs Benedict casserole, brunch recipe, easy brunch, hollandaise sauce, creamy casserole, breakfast casserole, crowd-pleaser

Find it online: https://norasfoods.com/creamy-eggs-benedict-casserole-recipe-perfect-for-easy-brunch-ideas/