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Eggs Benedict Casserole

Eggs Benedict Casserole is a comforting, layered breakfast bake filled with Canadian bacon, English muffins, savory custard, and a rich homemade hollandaise poured over each serving.
Calories:
Author: Sandra Myers

Ingredients

For the Casserole

  • 12 oz Canadian bacon diced
  • 6 English muffins torn or cut into pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • Fresh chives for garnish

For the Hollandaise

  • 4 large egg yolks
  • ½ cup heavy cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch cayenne
  • Pinch salt
  • ½ cup melted butter

Instructions

  • Spray a 9x13 pan with cooking spray to prevent sticking.
  • Scatter half the diced Canadian bacon, add torn English muffins, then top with the remaining bacon.
  • Whisk eggs, milk, onion powder, garlic powder, and paprika, then pour evenly over the pan.
  • Cover and refrigerate at least 5 hours or overnight.
  • Let the casserole sit at room temperature for 30 minutes.
  • Bake at 375°F for 35 minutes, covered with foil.
  • Remove foil and bake 15 more minutes until the center is set and the top is lightly golden.
  • Blend egg yolks, cream, lemon juice, Dijon, cayenne, and salt, then slowly add melted butter until silky.
  • Cut the casserole, spoon warm hollandaise on top, and garnish with chives.