This Eggs Benedict Casserole really is so easy and the hollandaise sauce is made right in the blender so you don’t have to fuss with constant whisking!
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This post has been sponsored by The Incredible Egg. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
For the casserole you just pour a simple-to-make custard over diced up English muffins, let it soak for 30 minutes (or even overnight!) place in a casserole dish and bake!
This casserole is perfect for Eggs Benedict beginners who may find a typical Eggs Benedict recipe intimidating, or even for the pros who want Eggs Benedict in casserole form.
I love making this casserole over the holidays or as a Christmas breakfast because everyone in my family loves eggs Benedict. But this is truly a breakfast casserole that can be made any day of the week!
Speaking of days of the week…you’ve heard of Meatless Monday and Taco Tuesday…but now eggs have their own day of the week…WEGGSDAY.
That’s right! It’s time to celebrate eggs and this casserole not just during the holiday season but during the week too…on WEGGSDAY!
Eggs are one of the most versatile, nutritious and affordable proteins and this eggs Benedict casserole is the perfect mid-week way to enjoy eggs!
Ingredients you will need for Eggs Benedict Casserole:
For the casserole
- Large eggs
- English muffins
- Heavy Cream
- Seasonings: nutmeg, salt, pepper, paprika, onion powder.
- Canadian Bacon
- Softened butter
For the Hollandaise Sauce
- Large egg yolks
- Melted butter
- Lemon juice
- Dijon mustard
- Cayenne pepper
- Chives for garnish
How to make this Easy Eggs Benedict Casserole
- Cut the English muffins into 1-inch cubes and place in a bowl.
- Make the custard: whisk together the milk, heavy cream, seasonings and pour over English muffins. Let soak. (30 minutes or overnight)
- Grease an 8×8 inch glass baking dish with softened butter.
- Sprinkle half of the diced Canadian bacon down into the prepared pan, followed by the English muffins.
- Cover with foil and bake.
- Serve with homemade hollandaise and garnish with chives.
Wednesday is now WEGGSDAY!
While we are all celebrating eggs on Wednesday now, let’s talk about why.
I love including eggs into my diet for many reasons but one of them is because eggs are a naturally nutrient rich choice providing a good or excellent source of 8 essential nutrients.
They are so versatile and can easily fit into healthy eating patterns.
Starting your Wednesday or any day of the week off with eggs is a good choice because eggs helps boost feelings of fulness!
So, let’s celebrate all things eggs and share the love of eggs everyday but now even more on WEGGSDAY!
Easy Eggs Benedict Casserole
For the casserole
- 5 large eggs
- 6 English muffins, split and cut into cubes
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3/4 tsp. salt & pepper
- 1/4 tsp. nutmeg
- pinch paprika & onion powder
- 1 Tbsp. softened butter (to grease the pan)
- 6 oz. Canadian bacon, diced and divided
For the hollandaise
- 4 large egg yolks
- 15 Tbsp. unsalted butter, melted
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- chives for garnish
- Cut the English muffins into cubes and place in a medium-large bowl.
- Whisk together the eggs, milk, heavy cream, salt, pepper nutmeg, paprika and onion powder and pour this custard over the English muffins. Let soak for 30 minutes, stirring occasionally.
- Meanwhile, grease an 8×8 inch glass baking dish with softened butter.
- Sprinkle half of the Canadian bacon down into prepared pan.
- Preheat the oven to 350°F.
- Pour soaked English muffins into the pan, followed by the remaining Canadian bacon.
- Cover with foil and bake for 30 minutes with the foil on, and for 10-15 minutes with the foil off or until the casserole is set and the top has slightly browned.
- Make the hollandaise right before serving: melt the butter in a saucepan on the stove on medium-low heat if it’s not already melted. Set aside.
- Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or food processor and blend until smooth, ~30 seconds.
- With the blender running, very slowly pour in the melted butter in.
- Pour the hollandaise overtop the casserole, pouring as much as desired (as you can see from the photos we like a like of hollandaise!) Garnish with chives, serve and enjoy!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie