Description
A comforting twist on the classic Eggs Benedict, this casserole is assembled the night before and baked to perfection in the morning. Layers of English muffins, Canadian bacon, and a rich hollandaise sauce make for a savory, indulgent breakfast or brunch that’s ready when you are.
Ingredients
For the Casserole:
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1 (12 oz) package English muffins (about 4 muffins), cut into cubes
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8 large eggs
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2 cups whole milk
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 cup shredded sharp cheddar cheese
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8 oz Canadian bacon, sliced into rounds or strips
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2 tablespoons fresh parsley, chopped (for garnish)
For the Hollandaise Sauce:
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1/2 cup unsalted butter
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4 large egg yolks
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon white pepper
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Pinch of cayenne pepper (optional)
Instructions
Begin by preparing the casserole base. Cut the English muffins into cubes and place them in a 9×13-inch baking dish. You can lightly toast the cubes if you prefer a firmer texture, but it’s not necessary.
Next, slice the Canadian bacon into rounds or strips and layer it evenly over the English muffin cubes. The Canadian bacon adds a savory, slightly salty flavor that complements the richness of the eggs and hollandaise sauce.
In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, salt, pepper, garlic powder, and onion powder. The mustard adds a nice tang to the casserole, and the seasonings give the eggs a rich, flavorful base.
Pour this egg mixture evenly over the English muffins and Canadian bacon. Use a spatula to press down on the mixture slightly, ensuring the bread absorbs the liquid and becomes fully saturated.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. The cheese will melt beautifully during baking, adding creaminess and a rich, savory flavor that ties all the ingredients together.
Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate overnight. This step is essential as it allows the casserole to soak up the egg mixture and ensures the casserole is flavorful and moist.
The next morning, preheat your oven to 350°F (175°C). While the oven is heating, remove the casserole from the refrigerator to allow it to come to room temperature for about 15 minutes.
Once the oven is preheated, bake the casserole for 45-50 minutes or until the top is golden brown and the casserole is set in the center. The casserole should be firm, and the cheese should be melted and bubbly.
While the casserole is baking, prepare the hollandaise sauce. In a small saucepan, melt the butter over low heat. Set aside.
In a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk together the egg yolks, lemon juice, Dijon mustard, salt, pepper, and cayenne pepper (if using). Whisk constantly until the egg mixture becomes slightly thicker and pale in color, about 3-4 minutes.
Slowly drizzle in the melted butter while continuing to whisk the mixture. Continue whisking until the sauce is smooth and creamy. If the sauce becomes too thick, add a teaspoon or two of warm water to thin it out to your desired consistency.
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the freshly made hollandaise sauce generously over the casserole just before serving. Garnish with freshly chopped parsley for a burst of color and freshness.
Slice the casserole into squares and serve immediately. The creamy hollandaise sauce adds the perfect finishing touch to this rich and indulgent dish.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 30-35g
- Carbohydrates: 25-30g
- Protein: 15-20g