Welcome to your new favorite brunch recipe! This simplified Eggs Benedict Casserole delivers all the classic flavors you adore without the usual fuss. Imagine tender English muffins, savory Canadian bacon, and a rich egg custard, all baked to perfection. Best of all, you assemble this dish the night before, making brunch effortless and stress-free. Get ready to enjoy the ultimate make-ahead meal that will impress everyone.
Table of Contents
Why You’ll Love This Eggs Benedict Casserole
This delightful Eggs Benedict Casserole brings joy to any morning gathering.
- Stress-free entertaining: Prepare it the night before and simply bake in the morning.
- All the classic flavors: Enjoy the beloved combination of English muffins, Canadian bacon, and a creamy hollandaise.
- Feeds a crowd easily: This hearty casserole is perfect for family brunches or larger gatherings.
- No poaching required: Say goodbye to delicate poached eggs; our simplified egg prep is a breeze.
- Customizable recipe: Easily adapt ingredients to fit your family’s preferences or dietary needs.
Ingredients
Gather these simple ingredients to create your mouthwatering Eggs Benedict Casserole:
- For the Casserole:
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 large eggs
- 1 & 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (like Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
- For the Hollandaise Sauce:
- 4 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash kosher salt
- 1/2 cup butter, melted
Notes & Substitutions
For the English muffins, toasting them lightly before chopping prevents a soggy casserole base. You can also use brioche, challah, or sourdough bread for a different texture. Canadian bacon is classic, but chopped ham or crumbled, cooked bacon works beautifully. If you’re out of heavy cream, use half-and-half, keeping in mind the casserole might be slightly less rich. For dairy-free options, choose plant-based milks and creams. Adjust the spices to suit your family’s taste preferences. Feel free to swap Monterey Jack with Swiss or sharp cheddar cheese for a different flavor profile in your Eggs Benedict Casserole.
Equipment
You won’t need many specialized tools for this fantastic breakfast. A standard 9×13 inch casserole dish is essential for baking. You will also need a few large mixing bowls, a whisk, and measuring cups and spoons. For the quick blender hollandaise, a blender is a must-have.
How To Make Eggs Benedict Casserole
Creating this make-ahead Eggs Benedict Casserole is surprisingly simple. Follow these steps for a perfect brunch.
- Prepare Casserole Dish: Lightly grease a 9×13 inch casserole dish with butter or non-stick spray. This prevents sticking and makes serving easier.
- Layer Bacon: Chop all the Canadian bacon into bite-sized pieces. Spread half of the chopped bacon evenly across the bottom of the prepared casserole dish.
- Prepare English Muffins: Split the English muffins with a fork. Toast each half, spread them with butter, then chop them all into 1-inch pieces. Alternatively, butter and chop the muffins, then broil them on an ungreased baking sheet for 1-2 minutes per side until toasty.
- Layer Muffins & Bacon: Add half of the chopped English muffin pieces over the Canadian bacon in the dish. Then, add the remaining Canadian bacon, followed by the rest of the English muffins. Create even layers.
- Make Egg Mixture: In a large bowl or stand mixer, whisk together the 8 eggs, 1 and 1/3 cups heavy cream, 2/3 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder. Beat until the mixture is well combined and slightly frothy.
- Add Cheese (Optional): If using, sprinkle the 1 cup of shredded Monterey Jack cheese evenly over the layered ingredients in the casserole dish. This adds a lovely savory note.
- Pour Egg Mixture: Carefully pour the whisked egg mixture over the English muffins and Canadian bacon, ensuring the liquid is distributed evenly and saturates all the ingredients. Gently press down the muffins if needed.
- Refrigerate: Cover the casserole dish tightly with foil. Refrigerate it overnight, or for a minimum of 4 hours. This allows the muffins to soak up the egg mixture, creating a rich custard.
- Bake Casserole: When ready to bake, remove the casserole from the refrigerator while you preheat your oven to 375 degrees F. Bake the covered casserole for 35 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the center is set.
- Check Doneness: The casserole is done when the center jiggles only slightly and a butter knife inserted into it comes out clean, without any wet egg mixture.
- Make Hollandaise (Blender Method): While the casserole bakes, prepare the hollandaise. Add the 4 egg yolks, 1/2 cup heavy cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt to a blender. Blend on high for at least 30 seconds to warm the yolks.
- Slowly Add Butter: Melt 1/2 cup butter in the microwave until mostly melted, then stir until fully liquid and warm (not steaming hot). With the blender running on high, slowly drizzle the warm melted butter into the small opening on the blender lid. Continue blending until the sauce is smooth and creamy.
- Serve: Cut the finished Eggs Benedict Casserole into individual slices. Drizzle the warm hollandaise sauce generously over each serving.
- Leftover Hollandaise: Note that hollandaise sauce does not reheat well in a microwave. If you have leftovers, store it separately and warm it by placing its container in a bowl of very hot or simmering water.
Pro Tips & Troubleshooting
Achieving the perfect Eggs Benedict Casserole is easy with these simple tips.
- Prevent Soggy Casserole: Always toast your English muffins well. This creates a barrier, preventing them from becoming mushy when they soak up the egg mixture.
- Perfectly Set Eggs: To avoid rubbery eggs, do not overbake the casserole. It should be set but still moist, with a slight jiggle in the center.
- Even Soaking: Before chilling, gently press down on the English muffins with the back of a spoon. This ensures they are fully submerged in the egg mixture for even soaking.
- Troubleshooting Hollandaise: If your hollandaise separates, add an ice cube to the blender and blend again. This often helps re-emulsify the sauce.
Serving, Storage & Variations
This versatile Eggs Benedict Casserole is delightful on its own, but these suggestions enhance the experience.
Serving Suggestions
- Garnish your slices with fresh chopped chives or parsley for a pop of color and flavor.
- Serve alongside a vibrant fresh fruit salad to complement the richness of the casserole.
- Pair with crispy hash browns or roasted potatoes for a complete brunch spread.
Storage
- Refrigerate any leftover casserole in an airtight container for up to 4-5 days.
- Reheat individual portions in the microwave or a preheated oven until warmed through.
- Store leftover hollandaise sauce separately. Reheat it gently in a water bath, as microwaving can cause it to curdle.
Variations
- Eggs Florentine Casserole: Add a layer of wilted, squeezed-dry spinach before pouring in the egg mixture.
- Smoked Salmon Eggs Benedict: Replace the Canadian bacon with flaked smoked salmon for a gourmet twist.
- Spicy Kick: Include diced jalapeños or an extra pinch of cayenne pepper in the egg mixture for some heat.
- Cheese Twist: Experiment with different cheeses like Gruyere, sharp white cheddar, or a smoky provolone.
Nutrition
Understanding the estimated nutritional values per serving can help you make informed choices. This hearty Eggs Benedict Casserole provides a good balance of macronutrients, ensuring a satisfying start to your day. Remember, variations or substitutions in ingredients will alter these figures.
| Nutrient | Value |
|---|---|
| Serving | 1 slice |
| Calories | 296 kcal |
| Carbohydrates | 16 g |
| Protein | 14 g |
| Fat | 19 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 1 g |
| Cholesterol | 225 mg |
| Potassium | 251 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 671 IU |
| Vitamin C | 1 mg |
| Calcium | 98 mg |
| Iron | 1 mg |
Frequently Asked Questions (FAQ)
You’ve got questions, we’ve got answers! Here are some common queries about this fantastic casserole.
Can I prepare this casserole more than 24 hours in advance?
It’s not recommended for the best texture. Preparing it 4-12 hours ahead of time ensures the perfect balance of moisture and firmness.
What kind of bread can I use besides English muffins?
Brioche, challah, or sourdough bread are excellent alternatives. They will provide a slightly different, but equally delicious, flavor and texture to your Eggs Benedict Casserole.
How do I properly reheat leftover hollandaise sauce?
The key is a gentle water bath. Place the container of hollandaise into a larger bowl of hot, simmering water and stir until warmed through.
Can I freeze Eggs Benedict Casserole?
Yes, you can freeze it before or after baking. If freezing unbaked, thaw completely in the refrigerator before baking. If baked, freeze individual portions for easy reheating.
Why are my eggs rubbery in the casserole?
Rubbery eggs usually indicate overbaking. Ensure you remove the casserole once the center is just set, with a slight jiggle, to maintain a creamy texture.
Final Thoughts
This Easy Overnight Eggs Benedict Casserole truly redefines brunch, making it both effortless and incredibly delicious. It brings all the sophisticated flavors of a classic dish to your table with minimal morning-of preparation. Perfect for holidays, special occasions, or simply a relaxed weekend, this recipe is a guaranteed crowd-pleaser. Get ready to impress your guests and savor every bite of this irresistible brunch masterpiece!
The classic Eggs Benedict, which inspired this casserole, has a fascinating and debated origin story rooted in New York City’s Gilded Age. Learn more about the history of Eggs Benedict.
Eggs Benedict Casserole An Amazing Simple Brunch
Ingredients
Equipment
Method
- Grease a 9×13 inch casserole dish.
- Chop Canadian bacon into bite-sized pieces and spread half on the bottom of the dish.
- Split, toast, butter, and chop English muffins into 1-inch pieces, or broil them on an ungreased baking sheet after preparing.
- Layer half of the muffin pieces over the bacon, then add the remaining bacon, and top with the rest of the muffins.
- In a large bowl, whisk together 8 eggs, 1 1/3 cups cream, 2/3 cup milk, and all the specified seasonings until well mixed.
- Optionally sprinkle 1 cup of shredded Monterey Jack cheese over the casserole layers.
- Evenly pour the egg mixture over the English muffins and Canadian bacon.
- Cover the casserole with foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 375°F, removing the covered casserole from the refrigerator while it preheats.
- Bake the covered casserole for 35 minutes, then remove the foil and bake for an additional 10-15 minutes until the center is set.
- For the hollandaise, blend 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt on high for at least 30 seconds.
- Melt 1/2 cup butter until warm, then slowly add it to the running blender through the lid opening until the sauce is smooth and creamy.
- Serve the hollandaise sauce drizzled over individual portions of the casserole, or over the entire dish.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
