Are you looking for the ultimate brunch dish that will absolutely wow your guests without keeping you trapped in the kitchen all morning? Look no further than this incredibly delicious and Easy Eggs Benedict Casserole. This recipe transforms the traditional, high-maintenance poached egg classic into a simple, crowd-pleasing bake that you can even prep the night before. Imagine perfectly toasted English muffins, savory Canadian bacon, and a rich, custardy egg bake, all topped off with a velvety, foolproof blender hollandaise sauce. It is the perfect centerpiece for holiday mornings, family gatherings, or a cozy Sunday brunch at home. Best of all, it gives you more time to sip your mimosa and actually enjoy the company of your loved ones.
Helpful Tips
- Make-Ahead Magic: You can fully assemble the casserole the night before, cover it tightly with foil, and store it in the fridge overnight. Just bake it in the morning for an effortless breakfast!
- Perfect Hollandaise: Ensure your melted butter is hot when adding it to the blender; this is what cooks the egg yolks slightly and creates that beautifully thick, creamy emulsion.
- Spinach Variation: For an Eggs Florentine twist, stir in 2 cups of fresh baby spinach and some sauteed mushrooms along with the Canadian bacon.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce directly to the egg custard mixture before baking to give the casserole a subtle kick.
Step-by-Step Instructions
- Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- Distribute the cubed English muffins evenly across the bottom of the prepared baking dish, then scatter the chopped Canadian bacon over the top.
- In a large bowl, whisk together the 8 whole eggs, whole milk, heavy cream, onion powder, garlic powder, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the English muffins and Canadian bacon. Gently press down on the muffins to ensure they absorb the liquid.
- If making ahead, cover and refrigerate overnight. When ready to bake, preheat your oven to 375 degrees F (190 degrees C) and let the casserole sit at room temperature for 20 minutes.
- Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the center is completely set.
- While the casserole is baking, prepare the hollandaise sauce by placing the 4 egg yolks, lemon juice, and a pinch of salt and cayenne pepper into a blender, then blend on high for 5 seconds to combine.
- With the blender running on low, slowly drizzle in the hot, melted butter in a thin, steady stream until the sauce is thick and emulsified.
- Remove the casserole from the oven, let it cool for 5 minutes, then slice, drizzle with warm hollandaise sauce, and garnish with chopped fresh chives before serving.
Ingredients
- 6 English muffins, cut into 1-inch cubes
- 8 ounces Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 4 large egg yolks for the hollandaise
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and hot
- Pinch of cayenne pepper
- Fresh chives, chopped for garnish
Shopping List
- Bakery: 6 English muffins
- Meat: 8 ounces Canadian bacon
- Dairy & Eggs: 12 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup unsalted butter
- Produce: 1 lemon, 1 bunch fresh chives
- Pantry: Onion powder, Garlic powder, Cayenne pepper, Salt, Black pepper
Equipment Needed
- 9×13-inch baking dish
- Whisk
- Large mixing bowl
- Blender for the hollandaise
- Measuring cups and spoons
- Small saucepan
Variations & Serving Ideas
Serve this decadent casserole alongside a light, refreshing green salad dressed in a bright vinaigrette or a beautiful bowl of mixed fresh berries to balance out the rich flavors. It pairs beautifully with freshly squeezed orange juice, mimosas, or a bold dark roast coffee. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven at 350 degrees F until warmed through, and prepare a fresh batch of hollandaise or gently reheat leftover sauce on very low heat, whisking constantly to prevent it from separating.
I hope this easy, delicious brunch recipe brings joy to your table and saves you some precious time in the kitchen! If you tried making this, please leave a comment and rate the recipe below—I absolutely love hearing about your kitchen creations!
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