Description
This deliciously easy Eggs Benedict Casserole captures all the classic flavors of traditional Eggs Benedict — creamy eggs, crispy Canadian bacon or ham, toasted English muffins, melted Swiss cheese, and rich hollandaise sauce — combined in a convenient make-ahead casserole. Perfect for brunch gatherings or cozy family breakfasts, this recipe offers a fuss-free way to enjoy a beloved dish with minimal prep and maximum flavor.
Ingredients
Scale
Main Ingredients
- 12 large eggs
- 2 cups milk (whole milk recommended)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Swiss cheese
- 1 cup diced cooked ham or Canadian bacon
- 1 package (12 oz) English muffins, split, toasted, and cut into cubes
- 1/4 cup chopped fresh chives (for garnish)
Hollandaise Sauce
- 1 cup (2 sticks) unsalted butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt to taste
- Cayenne pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure a consistent baking temperature.
- Prepare the Casserole Base: In a large bowl, whisk together the 12 eggs, 2 cups of milk, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper until well combined and frothy. Stir in the shredded Swiss cheese and diced ham or Canadian bacon to evenly distribute the flavors.
- Combine with English Muffins: Grease a 9×13-inch casserole dish with butter or non-stick spray. Spread the toasted English muffin cubes evenly across the bottom of the dish. Pour the egg mixture over the muffins, ensuring all pieces are moistened. Gently press down with a spatula to compact the mixture for cohesive baking.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 15–20 minutes until the casserole is set in the center and the top is lightly golden and bubbly.
- Prepare the Hollandaise Sauce: While the casserole bakes, melt the unsalted butter over low heat. In a heatproof bowl or double boiler, whisk together the 3 egg yolks and 1 tablespoon lemon juice until pale and slightly thickened (about 2 minutes). Gradually drizzle in the melted butter while whisking continuously to create a smooth, creamy sauce. Season with salt and a pinch of cayenne pepper. Keep warm until serving.
- Serve the Casserole: When finished baking, let the casserole cool for a few minutes before cutting into squares. Plate the portions and generously drizzle with warm hollandaise sauce. Garnish each serving with fresh chopped chives for a burst of color and mild onion flavor.
Notes
- For a richer casserole, use half-and-half instead of milk.
- You can substitute cheddar or Gruyère cheese for Swiss for a different flavor profile.
- Use gluten-free English muffins for a gluten-free adaptation.
- For a vegetarian version, omit the ham or Canadian bacon and add sautéed spinach or mushrooms instead.
- Make the casserole the night before and refrigerate; bake in the morning for a convenient prep-ahead option.
- Covering the casserole with foil during the first half of baking retains moisture and yields a creamier texture.
- Be careful when making hollandaise to maintain gentle heat to avoid curdling; whisk continuously and add warm water if the sauce thickens too much.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole with hollandaise sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 280 mg
Keywords: Eggs Benedict Casserole, brunch casserole, breakfast casserole, easy brunch recipe, hollandaise sauce casserole, make-ahead brunch
