Growing up, Sundays were always reserved for our family’s weekly brunch tradition. My mom would meticulously prepare her famous Eggs Benedict, with perfectly poached eggs resting atop crisp English muffins and drizzled with the most decadent hollandaise sauce. It was a ritual I looked forward to every week, and the aroma of that creamy sauce still makes my mouth water to this day.
As I got older and started hosting brunch gatherings of my own, I knew I had to find a way to capture the essence of Eggs Benedict in a more convenient, crowd-pleasing format. That’s when I stumbled upon the genius idea of an Eggs Benedict Casserole. This dish takes all the classic flavors you love and transforms them into an easy-to-serve, utterly delicious casserole. Trust me, this recipe will become your new go-to for any brunch celebration – it’s that good!
Why This Eggs Benedict Casserole Recipe Will Become Your Go-To
The Secret Behind Perfect Eggs Benedict Casserole
This Eggs Benedict Casserole recipe is truly something special. It’s not just another baked egg dish – it’s a harmonious blend of textures and flavors that will have your guests raving. The key is in the layering process, where we start with a base of crispy English muffin cubes, then add a creamy hollandaise-infused custard, and top it all off with perfectly poached eggs. The result is a casserole that’s rich, savory, and absolutely bursting with that classic Eggs Benedict essence. And the best part? This recipe makes 6 generous servings, so you can easily feed a crowd.
Essential Ingredients You’ll Need
To make this Eggs Benedict Casserole, you’ll need a handful of simple, high-quality ingredients: English muffins, eggs, heavy cream, Dijon mustard, lemon juice, butter, and fresh chives. The English muffins provide the perfect bread base, while the creamy custard made with eggs, cream, and hollandaise-inspired flavors creates that signature Eggs Benedict taste. Fresh chives add a lovely pop of color and freshness to finish it off.
Step-by-Step Eggs Benedict Casserole Instructions
Preparing Your Eggs Benedict Casserole
This recipe takes 45 minutes total – 15 minutes for prep and 30 minutes for cooking. You’ll need a 9×13-inch baking dish, a medium saucepan, and a whisk to make this Eggs Benedict Casserole come together with ease.
1- Start by cubing the English muffins and arranging them in a single layer in the prepared baking dish. This will create the bread base for the casserole.
2- In a medium saucepan, whisk together the eggs, heavy cream, Dijon, lemon juice, and a pinch of salt and pepper. Cook this custard mixture over medium heat, stirring constantly, until it thickens slightly, about 5-7 minutes.
3- Pour the creamy custard over the English muffin cubes, making sure to evenly distribute it. At this point, you can cover and refrigerate the casserole for up to 24 hours before baking.
4- When ready to bake, preheat your oven to 375°F. Bake the casserole for 30 minutes, or until the center is set and the edges are golden brown.
5- Remove the casserole from the oven and use the back of a spoon to create 6 indents in the surface. Carefully crack an egg into each indent.
6- Return the casserole to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks are still runny. Garnish with fresh chives and serve hot.
Pro Tips for Success
For best results, use high-quality, fresh ingredients. Make sure to whisk the custard mixture constantly while cooking to prevent curdling. And keep a close eye on the eggs during the final baking stage to achieve that perfect runny yolk. With a little practice, you’ll be a pro at making this Eggs Benedict Casserole in no time.
Serving and Storing Your Eggs Benedict Casserole
Perfect Pairings for Eggs Benedict Casserole
This Eggs Benedict Casserole is the ultimate brunch centerpiece, serving 6 generous slices. It pairs beautifully with a fresh fruit salad, crispy breakfast potatoes, and a mimosa or bloody mary for a truly indulgent meal. The creamy, savory flavors also make it a wonderful choice for special occasions like Mother’s Day, Easter, or Christmas morning.
Storage and Make-Ahead Tips
Leftover Eggs Benedict Casserole can be stored in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warmed through. For make-ahead convenience, you can assemble the casserole up to 24 hours in advance, then bake it the morning you plan to serve it.
Variations and Dietary Adaptations for Eggs Benedict Casserole
Creative Eggs Benedict Casserole Variations
If you’re feeling adventurous, try swapping out the English muffins for croissants or biscuits for a flakier texture. You can also get creative with the toppings, adding sautéed spinach, roasted red peppers, or even cooked crumbled bacon. And for a heartier meal, serve it alongside roasted asparagus or a fresh green salad.
Making Eggs Benedict Casserole Diet-Friendly
To make this recipe gluten-free, simply use gluten-free English muffins or bread. For a dairy-free version, substitute the heavy cream with unsweetened almond or oat milk, and use a vegan hollandaise sauce. And for a low-carb take, replace the English muffins with shredded cauliflower or zucchini.
Frequently Asked Questions
Q: Can I substitute the English muffins with a different bread?
A: Absolutely! The English muffins provide a classic Eggs Benedict flavor, but you can use other breads like croissants, biscuits, or even cubed sourdough bread if you prefer.
Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 1 slice.
Q: Can I prepare this Eggs Benedict Casserole in advance?
A: Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if you’re baking it straight from the fridge.
Q: My eggs didn’t set properly. What can I do?
A: Make sure you’re not overbaking the casserole. Keep a close eye on the eggs during the final 5-7 minutes of baking to achieve the perfect runny yolk.
Eggs Benedict Casserole
- Total Time: 45
- Yield: 6 servings
Description
Indulge in the rich, creamy flavors of this Eggs Benedict Casserole, a restaurant-quality brunch dish that’s easy to make at home. Layers of toasted English muffins, perfectly poached eggs, and a luscious hollandaise sauce come together for a decadent and satisfying breakfast or brunch.
Ingredients
– 6 English muffins, split and toasted
– 12 large eggs
– 8 ounces Canadian bacon, diced
– 1 cup hollandaise sauce
– 2 tablespoons butter, melted
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. 1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
2. 2. Arrange the toasted English muffin halves in a single layer in the prepared baking dish.
3. 3. In a large bowl, whisk the eggs. Stir in the diced Canadian bacon, salt, and pepper.
4. 4. Pour the egg mixture over the English muffins, making sure to evenly distribute the bacon.
5. 5. Bake for 25-30 minutes, or until the eggs are set.
6. 6. Remove the casserole from the oven and pour the hollandaise sauce evenly over the top.
7. 7. Drizzle the melted butter over the hollandaise sauce.
8. 8. Serve warm and enjoy!
Notes
For a richer flavor, use a homemade hollandaise sauce. You can also add sautéed spinach or tomatoes to the casserole for extra veggies. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Conclusion
This Eggs Benedict Casserole is truly a breakfast (or brunch) game-changer. With its rich, creamy flavors and perfectly cooked eggs, it’s sure to impress your guests and become a new family favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a delightful twist on a classic breakfast dish. Let me know how your Eggs Benedict Casserole turns out in the comments below!
