Print

Creamy Eggs Benedict Casserole with Homemade Hollandaise

creamy eggs benedict casserole - featured image
Print Recipe

A rich and creamy baked eggs benedict casserole featuring a buttery homemade hollandaise sauce, perfect for stress-free brunches and breakfast gatherings.

Ingredients

Scale
  • 4 large English muffins, torn into bite-sized pieces (day-old or lightly toasted)
  • 8 ounces Canadian bacon, sliced (can substitute ham or turkey bacon)
  • 8 large eggs, preferably at room temperature
  • 2 cups (480 ml) milk or half-and-half
  • 1 cup (about 100 grams) shredded cheddar cheese, sharp or mild
  • 1/4 cup (56 grams) melted butter
  • Salt and freshly ground black pepper to taste
  • For the Homemade Hollandaise Sauce:
  • 3 egg yolks (reserve the whites for the casserole)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115 grams) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 350°F (175°C). Tear English muffins into bite-sized pieces and spread evenly in a greased 9×13-inch baking dish. Scatter sliced Canadian bacon over the muffins.
  2. In a mixing bowl, whisk together 8 large eggs, 2 cups milk or half-and-half, melted butter, salt, and pepper until well combined. Pour mixture evenly over muffin and bacon layer, pressing down gently with a spatula so the bread soaks up the custard.
  3. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
  4. Bake casserole for 35 to 40 minutes until edges are golden brown and center is set but still creamy. Test doneness by inserting a toothpick in the center; it should come out clean but moist.
  5. While casserole bakes, prepare hollandaise sauce: In a heatproof bowl over simmering water (double boiler), whisk 3 egg yolks with 1 tablespoon fresh lemon juice vigorously until mixture thickens and doubles in volume (about 3-5 minutes). Slowly drizzle in 1/2 cup warm melted butter, whisking constantly until sauce is thick and smooth. Season with cayenne, salt, and hot sauce if desired.
  6. Remove casserole from oven and let sit for 5 minutes. Spoon generous amounts of homemade hollandaise over each serving and serve warm.

Notes

If hollandaise sauce starts to separate or looks grainy, whisk in a teaspoon of warm water to restore smoothness. Use day-old or lightly toasted English muffins to prevent sogginess. Let casserole rest after baking for easier slicing. Assemble casserole the night before for convenience and bake fresh in the morning, adding 10 extra minutes to baking time. Avoid microwave reheating to prevent rubbery eggs.

Nutrition

Keywords: Eggs Benedict, casserole, brunch recipe, homemade hollandaise, Canadian bacon, easy breakfast, baked eggs, creamy eggs

Find it online: https://elvafood.com/creamy-eggs-benedict-casserole-with-homemade-hollandaise-recipe-made-easy/