Print

Creamy Eggs Benedict Casserole Recipe Easy Homemade Breakfast Bake

eggs benedict casserole - featured image
Print Recipe

A warm, creamy casserole that layers classic Eggs Benedict elements with a silky hollandaise drizzle, perfect for an easy and indulgent breakfast or brunch.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 cups whole milk or half-and-half
  • 4 cups bread cubes (day-old English muffins or rustic white bread)
  • 8 slices Canadian bacon, chopped
  • 1 cup shredded sharp cheddar cheese (or Swiss for a milder taste)
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter, melted (for greasing the dish)
  • 3 large egg yolks (for hollandaise)
  • 1/2 cup unsalted butter, melted and warm (for hollandaise)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • Pinch of cayenne pepper (for hollandaise)
  • Salt, to taste (for hollandaise)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with melted butter.
  2. Chop the Canadian bacon into bite-sized pieces. Toss the bread cubes and bacon together in a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, milk or half-and-half, Dijon mustard, salt, and pepper until fully combined.
  4. Pour the egg mixture over the bread and bacon. Gently fold in the shredded cheese, distributing it evenly.
  5. Spread the mixture evenly in the prepared baking dish. Tap the dish gently to settle the ingredients. Cover loosely with aluminum foil.
  6. Bake covered for 35 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and the casserole is set but slightly jiggly in the center.
  7. While baking, prepare the hollandaise sauce by whisking egg yolks, lemon juice, and salt in a blender or bowl. Slowly drizzle in warm melted butter while blending until thick and creamy. Add cayenne pepper and adjust salt to taste. If too thick, whisk in a teaspoon of warm water.
  8. Let the casserole rest for 5 minutes after baking. Drizzle hollandaise sauce generously over each serving. Optionally, garnish with chopped chives or paprika.

Notes

Use day-old bread for best texture to avoid sogginess. Do not overbake; the center should jiggle slightly when done. Keep hollandaise sauce warm but not hot to prevent scrambling. For dairy-free, substitute milk with almond milk and butter with vegan butter. The casserole can be assembled the night before and baked fresh in the morning with an additional 10 minutes baking time.

Nutrition

Keywords: Eggs Benedict casserole, breakfast casserole, brunch recipe, creamy casserole, hollandaise sauce, easy breakfast bake

Find it online: https://wigglebite.com/creamy-eggs-benedict-casserole-recipe-easy-homemade-breakfast-bake/