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Creamy Eggs Benedict Casserole Recipe with Rich Hollandaise Sauce Easy

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A comforting and indulgent casserole that combines the classic flavors of eggs benedict with a creamy custard base and rich homemade hollandaise sauce, perfect for brunch gatherings.

Ingredients

Scale
  • 4 cups English muffins, cut into 1-inch cubes (day-old or slightly stale)
  • 8 ounces Canadian bacon or thick-cut ham, diced
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, melted (for greasing the baking dish)
  • 1 cup (2 sticks) unsalted butter, melted and warm (for hollandaise sauce)
  • 3 egg yolks, room temperature (for hollandaise sauce)
  • 1 tablespoon fresh lemon juice (for hollandaise sauce)
  • Pinch of salt and cayenne pepper (for hollandaise sauce)

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish generously.
  2. Spread English muffin cubes on a baking sheet and toast lightly in the oven for 5-7 minutes.
  3. In a skillet over medium heat, cook diced Canadian bacon until just browned, about 3-4 minutes. Drain excess fat and set aside.
  4. In a large bowl, whisk together 8 whole eggs, 2 cups whole milk, 1 cup heavy cream, 1 tablespoon Dijon mustard, salt, and pepper until smooth.
  5. Add toasted English muffin cubes, cooked Canadian bacon, and shredded cheddar cheese to the custard mixture. Gently fold to combine.
  6. Pour mixture into prepared baking dish, spreading evenly and pressing lightly to submerge bread in custard.
  7. Bake for 35-40 minutes until edges are golden and bubbly and center is set but still creamy.
  8. While baking, prepare hollandaise sauce: In a heatproof bowl over simmering water, whisk 3 egg yolks and 1 tablespoon lemon juice until light and frothy.
  9. Slowly drizzle in warm melted butter while whisking constantly until thick and creamy. Season with salt and cayenne pepper. Keep warm.
  10. Let casserole cool for 5 minutes after baking. Serve warm, drizzled generously with hollandaise sauce.

Notes

[‘Toast bread cubes to prevent sogginess.’, ‘Use room temperature eggs and dairy for smooth custard.’, ‘Keep water at a gentle simmer when making hollandaise to avoid scrambling eggs.’, ‘Add melted butter slowly to hollandaise to prevent breaking.’, ‘Do not overbake casserole to maintain creamy texture.’, ‘Let casserole rest 5 minutes before serving for easier slicing.’, ‘Can assemble the night before and refrigerate; add extra baking time if baking cold.’, ‘Freeze leftovers for up to one month; thaw overnight before reheating.’]

Nutrition

Keywords: eggs benedict casserole, brunch casserole, hollandaise sauce, creamy casserole, breakfast casserole, easy brunch recipe, Canadian bacon casserole

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