Eggs Benedict Casserole

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Eggs Benedict Casserole layers Canadian bacon, toasted and chopped English muffins, shredded cheese, and a creamy egg mixture. Topped with a Hollandaise-like sauce, it's a scrumptious breakfast for holidays, special occasions, or any day of the week!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: Eggs Benedict Casserole

Servings: servings

Calories: 400kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
whisk
9x13 casserole dish
blender
Measuring cup
measuring spoons
Baking spray
knife

Ingredients

Casserole

¾ pound Canadian Bacon chopped into bite sized pieces
6 English Muffins split in half
1 Tablespoon butter softened
1 cup Shredded Monterey Jack Cheese
8 eggs
1 cup heavy cream
1 cup whole milk
1 ½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon paprika

Sauce

4 egg yolks
½ cup cream
1 Tablespoon lemon juice
1 teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon cayenne pepper optional
½ cup melted butter

Instructions

Start by assembling the casserole.
Grease a 9x13 casserole dish and sprinkle half of the Canadian bacon the the bottom of the dish.
¾ pound Canadian Bacon
Toast the English muffin halves to brown them slightly. Spread ½ teaspoon of butter across each half of English muffin then chop them into roughly 1” pieces. Add half of the chopped pieces to the casserole dish, sprinkling them on top of the bacon in an even layer.
6 English Muffins, 1 Tablespoon butter
Add the rest of the Canadian bacon to the pan then evenly add the rest of the chopped English muffins as well.
Top the casserole dish with the shredded cheese, sprinkling it evenly over the top.
1 cup Shredded Monterey Jack Cheese
In a Medium sized bowl, whisk together the eggs, heavy cream, milk, salt, pepper, garlic powder, and paprika. Whisk together until all combined.
8 eggs, 1 cup heavy cream, 1 cup whole milk, 1 ½ teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika
Pour the egg mixture over the casserole in the pan, pouring the liquid evenly into the dish.
Cover the casserole with foil and refrigerate overnight. This helps the English muffins absorb all that tasty egg mixture and makes it soft and delicious!
When ready to bake, preheat your oven to 375ºF.
Place the casserole dish in the oven with the foil still covering the dish. Bake for 35 minutes then remove the foil and continue to bake for another 10 minutes. The casserole should look set in the center and not liquid. The edges will be browned.
Make the sauce for the casserole next. Add all of the ingredients EXCEPT the butter to a blender and blend on high speed for one minute to really aerate and fluff the ingredients.
4 egg yolks, ½ cup cream, 1 Tablespoon lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon salt, ¼ teaspoon cayenne pepper
Microwave the butter for about 20 seconds then slowly pour the butter into the blender with the blender running. You want to go very slow and keep the blender on so the butter and egg mix will create an emulsion. Keep blending until all the butter is added in and the sauce looks smooth and thick.
½ cup melted butter
Slice the casserole and place it on serving plates then drizzle the sauce on top. You can also pour all over the sauce onto the casserole in the dish before slicing. Both ways work great!

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