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Creamy Eggs Benedict Casserole Recipe with Easy Velvety Hollandaise Drizzle

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A rich and comforting Eggs Benedict casserole that combines eggs, English muffins, Canadian bacon, and a smooth hollandaise drizzle, perfect for fuss-free brunches or potlucks.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 2 cups whole milk (or unsweetened almond milk)
  • 4 English muffins, cut into 1-inch cubes (day-old preferred)
  • 8 ounces Canadian bacon, diced
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice
  • ½ cup unsalted butter, melted and warm (clarified butter preferred)
  • Pinch of cayenne pepper (optional)
  • Salt to taste (for hollandaise)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
  2. In a large bowl, whisk together 6 large eggs and 2 cups whole milk until combined and slightly frothy, about 1-2 minutes. Stir in 1 teaspoon Dijon mustard, salt, and pepper to taste.
  3. Add cubed English muffins and diced Canadian bacon into the egg mixture. Toss gently to coat and let sit for 5 minutes to soak.
  4. Stir in shredded cheddar cheese and 2 tablespoons melted butter gently to distribute evenly.
  5. Pour mixture into the greased baking dish, spreading evenly and shaking gently to remove air pockets.
  6. Bake uncovered for 35-40 minutes until puffed and light golden brown. Check doneness by inserting a knife or toothpick; it should come out clean.
  7. While baking, prepare hollandaise: whisk 3 egg yolks and 1 tablespoon lemon juice in a heatproof bowl until lightened and thickened, about 2-3 minutes.
  8. Set bowl over simmering water (double boiler). Slowly drizzle in ½ cup warm melted butter, whisking constantly until sauce thickens to a creamy, velvety texture. If sauce curdles, whisk in a tablespoon of cold water to smooth it.
  9. Season hollandaise with cayenne pepper and salt to taste. Keep warm until serving.
  10. Let casserole rest for 5 minutes after baking to set.
  11. Slice casserole into squares and drizzle generously with warm hollandaise sauce. Serve immediately.

Notes

Use room temperature eggs and milk for even baking and to prevent curdling. Slightly stale English muffins soak up the custard without becoming mushy. Keep heat low when making hollandaise and whisk constantly to avoid scrambling. Rest casserole before slicing for neat pieces. For gluten-free, substitute English muffins with gluten-free bread or roasted cauliflower. Dairy-free hollandaise can be made with avocado, lemon juice, garlic, and olive oil.

Nutrition

Keywords: Eggs Benedict casserole, brunch recipe, hollandaise sauce, easy brunch, Canadian bacon casserole, egg bake, comfort food

Find it online: https://katedishes.com/creamy-eggs-benedict-casserole-recipe-with-easy-velvety-hollandaise-drizzle/