This Eggs Benedict Casserole is brimming with delicious eggs, Canadian bacon, English muffins and smothered in the hollandaise sauce. You’ll love this for brunch, dinner, or any day of the week – like WEGGSDAY! Be sure to watch the recipe video too!
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!
This post has been sponsored by TheIncredible 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:
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!
Overnight instructions: place the English muffins and custard in the prepared baking dish, cover with foil or plastic wrap and chill in the refrigerator overnight. In the morning, remove the casserole from the fridge. Preheat your oven and bake as directed.
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.
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