This decadent and beautiful Eggs Benedict Casserole is an overnight wonder that takes all of the work out of classic eggs benedict. It has all of the classic ingredients, including English muffins, eggs, Canadian bacon, and a simple, vibrant hollandaise sauce, with just a fraction of the effort!
Course Breakfast
Cuisine American, French
Keyword Eggs Benedict Casserole
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12servings
Calories 284kcal
Author Michelle
Ingredients
6English Muffinscut into 1½-inch pieces
¼cupbuttermelted
6ouncesCanadian baconchopped in to 1½-inch pieces
8eggs
1½cupshalf-and-half
¼ teaspoon onion powder
¼ teaspoonground mustard
¼teaspoonsalt
¼teaspoonblack pepper
Hollandaise Sauce
4egg yolksleft out at room temperature for 30 minutes
1tablespoonfreshly squeezed lemon juice
Pinchcayenne
Pinch salt
½cupunsalted buttermelted to HOT
Garnish
Freshly chopped chives
Smoked paprika
Instructions
Preheat oven to 375°F (unless making ahead/overnight. See notes below)
Grease a 9"x13" baking dish.
Place half the English muffin pieces in the bottom. Drizzle with half the butter. Top with half the Canadian bacon. Repeat the layers again. Set aside.
In a large mixing bowl, add eggs, half-and-half, onion powder, ground mustard, salt, and pepper. Whisk to combine.
Pour the egg mixture over the English muffin layers.
Cover the casserole with aluminum foil. Press down lightly to help the English muffins absorb the egg mixture. Bake for 30 minutes at 375°F.
Remove the foil, and bake another 15 to 20 minutes, or until the eggs are set in the middle.
Hollandaise Sauce
In the bottom of a tall glass or jar, place egg yolks, lemon juice, cayenne, and salt.
Melt butter now and make sure it's extremely hot.
Place head of immersion blender into the bottom of the cup and turn it on.
With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy, able to coat a spoon but still flow off of it.
Drizzle sauce over casserole and garnish with paprika and chives before serving.
Video
Notes
Use room temperature eggs for the hollandaise sauce to make it smoother.
You can use a standard blender for the hollandaise sauce. I prefer the stick blender.
Use very deep casserole dish. Place baking sheet under to catch drips. My casserole rose very high, like a souffle, but did not drip out. Here is the deep casserole dish I used.
Make Ahead: Prep casserole according to instructions. Before baking, cover and store in the refrigerator up to 24 hours. Bake according to recipe instructions, adding an additional 10 minutes to the cook time to account for the cold dish.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
Freezer Directions: If freezing before baking, prepare the casserole in a dish. Seal tightly and freeze. To use, allow it to thaw overnight in the refrigerator. Bake as directed, adding an extra 10 minutes to the cook time to account for the cold dish. If you're freezing an already-baked casserole, seal the entire casserole or individual slices and freeze for up to 3 months. Thaw completely in the refrigerator. Then bake at 300°F until the center is hot, which will take about 20 to 30 minutes, depending on how large the portion is. Alternately, individual slices can be reheated in the microwave.