Can I make this casserole the same day instead of overnight?

While the overnight rest gives the best texture, you can make it the same day. Let it rest for at least 2 hours in the refrigerator so the English muffins have time to absorb some of the egg mixture. The texture won't be quite as custardy, but it will still be delicious.

My hollandaise sauce separated. How can I fix it?

If your hollandaise breaks or separates, try adding 1-2 teaspoons of hot water while blending vigorously. If that doesn't work, start fresh by whisking a new egg yolk in a clean bowl, then slowly drizzling in your broken sauce while whisking continuously.

Can I use regular bacon instead of Canadian bacon?

Absolutely! If using regular bacon, cook it until crisp before adding it to the casserole. Crumbled cooked breakfast sausage would also work well as a substitute.

Is there a way to make this without having to prepare it the night before?

For a quicker version, toast the English muffins until they're very crisp, which will help them absorb the egg mixture faster. Then let the assembled casserole rest for at least 30-60 minutes before baking. The texture will be different but still tasty.

Eggs Benedict Casserole Recipe

Description

This Eggs Benedict Casserole recipe is a flavorful and indulgent twist on a classic breakfast dish. Made with layers of Canadian bacon, toasted English muffins, creamy egg custard, and a rich hollandaise sauce, it’s perfect for a make-ahead meal to feed a crowd.

Ingredients

Units Scale

Casserole

- 3/4 pound Canadian Bacon, chopped into bite-sized pieces
- 6 English Muffins, split in half
- 1 Tablespoon butter, softened
- 1 cup Shredded Monterey Jack Cheese
- 8 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika

Sauce

4 egg yolks
1/2 cup cream
1 Tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/2 cup melted butter

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Instructions

Assemble the casserole: Grease a 9×13 casserole dish and sprinkle half of the Canadian bacon at the bottom of the dish.
Prepare the English muffins: Toast the English muffin halves until slightly browned. Spread ½ teaspoon of softened butter onto each half, then chop them into roughly 1” pieces. Add half of the chopped pieces to the casserole dish, sprinkling them on top of the Canadian bacon in an even layer.
Layer the remaining ingredients: Sprinkle the remaining Canadian bacon over the first layer, then evenly add the rest of the chopped English muffins on top. Finally, top the casserole with shredded Monterey Jack cheese, spreading it in an even layer.
Whisk the egg custard: In a medium-sized bowl, whisk together eggs, heavy cream, whole milk, salt, ground black pepper, garlic powder, and paprika until fully combined.
Add the custard to the casserole: Pour the egg mixture over the casserole, ensuring the liquid is evenly distributed. Cover the dish with foil and refrigerate it overnight to allow flavors to blend.
Bake the casserole: When ready to bake, preheat your oven to 375°F. Bake the casserole (with foil still covering the dish) for 35 minutes. Then, remove the foil and continue to bake for another 10 minutes, or until the center is set and the edges are golden brown.
Prepare the hollandaise sauce: Add egg yolks, cream, lemon juice, dijon mustard, salt, and cayenne pepper to a blender. Blend on high speed for one minute to aerate and fluff the mixture. Microwave the butter for about 20 seconds, then slowly pour the melted butter into the running blender to create an emulsion. Continue blending until the sauce is smooth and thick.
Serve: Slice the baked casserole and serve on plates, drizzling the hollandaise sauce over the top. Alternatively, pour the sauce over the entire casserole before slicing for serving.

Notes

This casserole can be refrigerated overnight to save time in the morning; this step also enhances flavor.
Adding cayenne pepper to the sauce is optional for a little extra kick.
The hollandaise sauce can be doubled if you prefer extra sauce on the side.
Leftover casserole can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 900mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 15g
Cholesterol: 210mg