Eggs Benedict Casserole for breakfast
Eggs Benedict Casserole is a delicious twist on the classic brunch favorite. It combines fluffy eggs, Canadian bacon or ham, melty cheese, and a touch of tangy hollandaise sauce all…
Tip: save now, read later.
Eggs Benedict Casserole is a delicious twist on the classic brunch favorite. It combines fluffy eggs, Canadian bacon or ham, melty cheese, and a touch of tangy hollandaise sauce all baked together into one easy dish. The texture is creamy and comforting, with crispy edges that make every bite satisfying.
I love making this casserole when I want to feed a crowd without spending too much time in the kitchen. It’s great because you can prepare it the night before and just pop it in the oven in the morning. Plus, it saves me from standing over the stove flipping individual eggs or juggling poached eggs for everyone. Trust me, this keeps everyone happy and fed quickly!
My favorite way to serve this is with a little fresh parsley sprinkled on top and a side of fresh fruit or a simple green salad. It makes for a nice balance with the rich flavors in the casserole. Whether it’s a holiday morning or a lazy weekend, this Eggs Benedict Casserole brings all the best parts of breakfast together in a warm, cozy dish that everyone loves.
Key Ingredients & Substitutions
English Muffins: These add great texture and soak up the egg mixture well. If you can’t find them, try using a crusty bread like sourdough or French bread cut into cubes.
Canadian Bacon or Ham: Canadian bacon is classic for Eggs Benedict. For a leaner option, turkey bacon or cooked chicken work well, too. Vegetarians can swap for sautéed mushrooms.
Eggs & Milk: Eggs are the base here, and milk helps create a creamy custard. Use any milk you like—whole milk adds richness, but skim or plant-based milks can work if dairy-free.
Dijon Mustard: This is optional but adds a subtle tang that brightens the casserole. If you avoid mustard, simply leave it out or replace with a small splash of white wine vinegar.
Cheese: Cheddar or a mild white cheese like Monterey Jack melts nicely. For a sharper taste, try Gruyère or Swiss. Omit cheese for a lighter dish or if you have dietary restrictions.
Hollandaise Sauce: Traditional and creamy, it binds the flavors. If making hollandaise seems tricky, hollandaise packets or a quick substitute like a lemony mayo can work in a pinch.
How Do You Make Smooth, Lumpy-Free Hollandaise Sauce?
Making hollandaise can seem intimidating, but with a steady hand and patience, it’s quite simple. Here are my tips:
- Use a double boiler or a heatproof bowl over simmering water to gently warm the egg yolks—avoid direct heat to prevent scrambling.
- Whisk continuously to keep the eggs from cooking unevenly.
- Slowly drizzle in warm melted butter, whisking constantly to emulsify the sauce and achieve a creamy texture.
- If the sauce gets too thick, add a teaspoon of warm water to loosen it up.
- Season at the end with lemon juice, salt, and a pinch of cayenne or hot sauce for balance.
This careful approach keeps the sauce rich and silky, perfect for drizzling over your casserole.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to layer the casserole evenly and bake it through.
- Mixing bowl – used to whisk eggs, milk, and seasonings smoothly.
- Whisk – helps blend ingredients well and keeps hollandaise sauce lump-free.
- Skillet or frying pan – for browning the Canadian bacon or ham before adding to the casserole.
- Double boiler or heatproof bowl and saucepan – essential for gently making hollandaise sauce without scrambling the eggs.
Flavor Variations & Add-Ins
- Swap Canadian bacon for smoked salmon to keep the classic Eggs Benedict flavor with a twist.
- Replace cheddar with Gruyère cheese for a nuttier, richer taste.
- Add sautéed spinach or asparagus for a fresh, green crunch.
- Use turkey bacon or cooked sausage for different protein options that stay moist in the casserole.
Eggs Benedict Casserole
Ingredients You’ll Need:
Main Casserole:
- 6 English muffins, cut into cubes
- 1 lb Canadian bacon or ham, diced
- 8 large eggs
- 1 cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp Dijon mustard (optional for subtle tang)
- 1 cup shredded cheddar cheese or a mild white cheese (optional)
- Fresh parsley, chopped (for garnish)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted and warm
- Salt and cayenne pepper or hot sauce, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30–35 minutes to bake. You’ll also spend about 10 minutes making the hollandaise sauce while the casserole bakes, so in total, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Casserole Base:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread the cubed English muffins evenly in the dish. Cook the diced Canadian bacon or ham in a skillet over medium heat until lightly browned, then drain and scatter it over the bread cubes.
2. Mix the Egg Custard:
In a large bowl, whisk together eggs, milk, salt, pepper, and optional Dijon mustard until smooth. If you’re using cheese, fold it into this mixture. Pour the egg mixture over the bread and meat in the dish, pressing down gently to help the bread soak it all up.
3. Bake the Casserole:
Bake uncovered for 30–35 minutes, until the eggs are mostly set but still slightly jiggly in the middle.
4. Make the Hollandaise Sauce:
While the casserole bakes, prepare your hollandaise sauce. Place egg yolks and lemon juice in a metal or glass bowl set over a pot of simmering water (creating a double boiler). Whisk constantly until the mixture thickens and doubles in size. Slowly drizzle warm melted butter in while continuing to whisk until the sauce becomes thick and smooth. Season with salt and a pinch of cayenne or hot sauce to taste. Remove from heat.
5. Serve:
When the casserole is done, you can either spoon poached-style eggs on top or leave it as is. Then, drizzle the warm hollandaise sauce evenly over the casserole. Sprinkle chopped fresh parsley for a pop of color and freshness. Serve immediately with fresh fruit or a light salad.
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread cubes completely and pat them dry if needed to avoid excess moisture, which can make the casserole soggy.
How Can I Make This Recipe Ahead of Time?
You can assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it as directed—just add a few extra minutes if it’s very cold.
Can I Substitute the Hollandaise Sauce?
Absolutely! If you prefer an easier option, use store-bought hollandaise or try a quick lemony mayonnaise sauce to keep the flavor vibrant without the fuss.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to keep it moist.
