Eggs Benedict Casserole
What makes a brunch so successful is when you can make dishes ahead of time. I feel that every brunch needs a large casserole that’s the centerpiece of the meal. These casseroles can and should be assembled the night before and then can be popped in the oven the morning of. This way you have more time to do other things for the brunch and you’re not just stuck in the kitchen all morning while your guests arrive.
The croissant ham and cheese egg bake from the site is a great make-ahead brunch casserole. This time however, I’m bringing you this Eggs Benedict Casserole. If you’re a fan of the classic dish, then you’ll love this casserole and I actually think it’s much easier than the traditional dish. No poaching eggs required.
Eggs Benedict Casserole
Step up your brunch game with this delicious casserole that takes your favorite breakfast Eggs Benedict and turns it into a crowd-pleasing dish you’ll want to make every weekend. The melted butter in the hollandaise sauce not only helps with its rich taste, but also allows the sauce to develop a thick luxurious texture.
Servings: 6
Equipment
- 9×13-inch baking dish
- Baking sheet
- Saucepan
Ingredients
Casserole:
- 8 English Muffins
- 2 tablespoons unsalted butter melted
- 12 ounces Canadian bacon quartered
- 2 cups whole milk
- 8 large eggs
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh chives
- ¼ teaspoon paprika
Hollandaise Sauce:
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter melted and cooled
- ¼ teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Grease a 9×13-inch baking dish with butter and set aside.
- Split open each English muffin and then cut each piece in half. Arrange the slices on a baking sheet and drizzle with 2 tablespoons melted butter and bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool slightly.
- Place half of the English muffin pieces in the prepared baking dish. Top with half of the Canadian bacon. Repeat with the remaining bread and bacon.
- In a large bowl, whisk together the milk, eggs, salt, pepper, onion powder and garlic powder. Pour into the baking dish, over the bread and bacon. Cover with foil and chill for at least 4 hours or overnight.
- Remove from the fridge and allow to sit while you preheat the oven to 375°F.
- Bake covered 35 minutes. Remove the foil and bake until the casserole is golden brown and a knife comes out clean when inserted in the middle, about 15 to 18 minutes.
- To make the hollandaise sauce, whisk the egg yolks and lemon juice in a large bowl until pale and doubled in size. Place over a pot with barely simmering water and cook, stirring constantly, until the egg yolks have warmed through, about 5 minutes. Keep the heat low and continue to whisk so as to not cook the eggs. Slowly whisk in the melted butter in a slow steady stream until the mixture comes together smoothly and has doubled and thickened. Season with salt and cayenne pepper. Cover and keep warm until ready to serve. If the sauce thickens too much as it sits, you can whisk in a tablespoon or so of warm water to loosen it up.
- Once the casserole is done, remove from the oven and allow to cool for 5 minutes. Top with the warm hollandaise sauce and garnish with chives and paprika before serving. Enjoy!
