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Savory Eggs Benedict Casserole Recipe

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★★★★★

4.9 from 133 reviews

A delicious Savory Eggs Benedict Casserole combining toasted English muffins, tender Canadian bacon, a rich custard with sharp cheddar and Parmesan cheese, all baked to perfection and topped with a creamy homemade Hollandaise sauce. This hearty dish is perfect for brunch or a comforting breakfast gathering.

Ingredients

Scale

Base & Protein

  • 6 English muffins, split in half
  • 12 slices Canadian bacon (or smoked ham)

Custard & Cheese

  • 8 large eggs
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese

Hollandaise Sauce

  • 3 egg yolks
  • ¼ cup unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon Dijon mustard
  • Pinch of cayenne pepper

Seasonings & Garnish

  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Prepare the Base: Preheat the oven to 375°F (190°C). Lightly toast the English muffin halves on a baking sheet for 5 to 7 minutes until just golden. This toasting step helps create a barrier to prevent sogginess when the custard is added. Meanwhile, arrange the Canadian bacon slices on a separate baking sheet to warm slightly for even heat distribution.
  2. Make the Custard: In a large bowl, whisk together 8 large eggs, 1 cup whole milk, ½ cup grated Parmesan cheese, and season with salt and freshly ground black pepper. Whisk the mixture until uniform and slightly frothy, incorporating air for a light and fluffy casserole texture after baking.
  3. Layer the Muffins: Grease a 9-by-13-inch baking dish. Arrange the toasted English muffin halves cut side up in the dish. Place one warmed slice of Canadian bacon on each muffin half, then evenly sprinkle with 1 cup shredded sharp cheddar cheese. The cheese layer will melt into the custard, connecting the flavors and textures.
  4. Pour the Custard: Gently pour the egg-milk mixture over the layered muffins and bacon, ensuring each piece is evenly covered. The custard should just cover the muffin layers; a little overflow is normal and will form a golden crust as it bakes.
  5. Prepare the Hollandaise Sauce: While the casserole bakes, prepare the Hollandaise by whisking 3 egg yolks, 1 tablespoon fresh lemon juice, and ¼ teaspoon Dijon mustard over a simmering water bath until the mixture thickens and lightens in color, about 3 to 4 minutes. Slowly drizzle in ¼ cup melted unsalted butter while whisking continuously to emulsify. Season with a pinch of cayenne pepper, salt, and freshly ground black pepper. Keep the sauce warm and silky for drizzling over the finished casserole.
  6. Bake the Casserole: Place the assembled baking dish in the preheated oven and bake for 25 to 30 minutes. The custard should be set but still have a gentle jiggle in the center. The top will turn lightly golden. If it browns too quickly, cover loosely with foil halfway through baking to prevent over-browning.
  7. Serve: Once baked, drizzle the warm Hollandaise sauce over the casserole and garnish with 2 tablespoons finely chopped fresh chives. Serve immediately for a rich and satisfying brunch experience.

Notes

  • To prevent sogginess, the English muffins should be lightly toasted before layering.
  • The gentle jiggle in the center indicates the custard is perfectly set without being overcooked.
  • Hollandaise sauce requires constant whisking over gentle heat; use a double boiler or simmering water bath for best results.
  • If desired, smoked ham can be used instead of Canadian bacon for variation.
  • Leftovers can be refrigerated for up to 3 days and gently reheated in the oven to maintain texture.

Keywords: Eggs Benedict casserole, breakfast casserole, savory brunch recipe, baked eggs, hollandaise sauce, English muffin breakfast

Find it online: https://dishedbydana.com/savory-eggs-benedict-casserole-recipe/