Eggs Benedict is quintessential brunch food. It’s delicate, it’s heavy, it’s creamy, and it’s oh. so. good. Then make Eggs Benedict Casserole and you’ll never go back.

This with a glass of bubbles and this girl is oh.so.happy.

I don’t remember the first time I had eggs bennie, but I know I was young. When other kids were ordering pancakes, I’d put up my pinky and order the “eggs benedict, please.”

I thought I was so fancy having the bennies.

However, it does take a little work to make perfectly poached eggs and of course, the hollandaise sauce.

If you need to make it for more than one, it almost takes away all the fun that brunch can bring.

But when you make it in casserole form, you alleviate the work and even better, you can make it an advance.

Thus came the idea for eggs benedict casserole. Like eggs benedicts of today, you can add anything you want to it. Just stick with this basic recipe and modify as you see fit.

Just be careful not to make this and not invite anyone over – otherwise, you’ll eat it all yourself.

Eggs Benedict Casserole

Author: Autumn Reo of mamachallenge.com

Print Recipe

Ingredients

Scale

INGREDIENTSNutrition
SERVINGS 10UNITS US
6 English muffins
12 ounces Canadian bacon / ham
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
1 teaspoon nutmeg
cooking spray
1⁄2 teaspoon paprika
Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
cayenne
salt

Instructions

ut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make a hollandaise sauce.
Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with lightly boiling water, the water should not touch the bottom of the bowl.
Continue to whisk rapidly.
Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.