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My southern grandma Ruth made the best eggs benedict casserole recipe for the holidays and other special occasions throughout my childhood, and the smell still transports me back to her kitchen. Although I can’t eat eggs or dairy anymore, I enjoy making her recipe for my family and friends because it’s delicious and always gets rave reviews.
Table of Contents
❤️ Why You’ll Love This Eggs Benedict Casserole Recipe
- Gourmet: Elevate your holiday celebrations with this delightful twist on the classic eggs benedict.
- Easier Than It Looks: Pour everything into one dish to bake together instead of making the individual components.
- Crowd Pleaser: It never disappoints and is ideal for feeding a crowd.
🍳 Eggs Benedict Casserole Ingredients
- Butter: Salted butter adds richness. You’ll need four tablespoons, plus extra to grease the pan.
- English Muffins: Tear six English muffins into pieces.
- Canadian Bacon: Tear five ounces of Canadian bacon into pieces.
- Eggs: You’ll need nine large eggs for this breakfast casserole.
- Dairy: Whole milk and heavy cream make this dish creamy and decadent.
- Seasoning: Garlic powder, kosher salt, black pepper, sweet paprika
- Parsley: Garnish the casserole with fresh parsley for a pretty final touch.
- Hollandaise Sauce Ingredients: Egg yolks, lemon juice, butter, cayenne pepper, and white pepper
👩🍳 How to Make Eggs Benedict Casserole
- Prep: Preheat the oven to 375°F and butter a 9” x 13” baking dish.
- Assemble the Casserole: Put the cubed English muffins in the dish and top with Canadian bacon and butter.
- Make the Custard: Whisk the eggs, milk, cream, garlic powder, salt, and pepper in a bowl. Pour it over the muffins.
- Bake Eggs Benedict: Cover the pan with foil and bake for 30 minutes. Uncover, sprinkle with paprika, and continue baking for 30 minutes until set.
Watch me make this easy eggs benedict casserole on Instagram.
👩🍳 How to Make Hollandaise Sauce
- Bring a small pot of water to a simmer.
- Whisk the egg yolks and lemon juice in a small heatproof bowl.
- Place the bowl over the simmering water and heat until the sauce thickens.
- Slowly whisk in the butter.
- Add cayenne and white pepper, and adjust the lemon juice to taste.
🪄 Tips and Tricks
- Meal prep: If you want to do the prep the day before, assemble the casserole and cover it with foil. Refrigerate it overnight and bake it the next morning until heated through. Then, make the eggs benedict sauce while it bakes.
🗒 Substitutions
- Bread: Replace English muffins with other bread, like sourdough, challah, or French bread.
- Canadian Bacon: Substitute diced ham steak or spiral ham.
- Swap garlic powder with onion powder.
- Paprika: Smoked paprika will work if you don’t have sweet paprika.
- No white pepper? Use black pepper.
🍽️ Best served with
This eggs benedict casserole recipe with hollandaise is excellent for serving to family over the holidays or at brunch. Pair it with some fresh fruit to round out your breakfast.
👝 How to Store
This egg casserole will keep for up to four days in the refrigerator.
- To reheat a single portion, microwave it on a plate until warm.
- If you want to reheat multiple servings simultaneously, warm the casserole in a baking dish in a 350°F oven.
🤔 Common Questions
Traditional eggs benedict is a breakfast or brunch dish consisting of poached eggs and Canadian bacon on an English muffin. It’s topped with hollandaise sauce, a thick, buttery sauce with a hint of lemon. This eggs benedict casserole combines all these components in a baking dish for a rich, creamy meal.
The dairy in hollandaise sauce can split if it’s heated on too high of heat and it doesn’t emulsify. So, you will have a thin, grainy sauce instead of a smooth, cohesive one. Slowly heating the egg yolks in a bowl over simmering water allows the sauce to gently thicken without breaking.
Grandma’s Southern Eggs Benedict Casserole
Equipment
- 9" x 13" baking dish
- Small heat-resistant glass bowl
Ingredients
Eggs Benedict Casserole
- 4 tablespoons salted butter, (½ stick), plus extra for greasing
- 6 English muffins, torn into pieces
- 5 oz Canadian bacon, cut into pieces
- 9 large eggs
- ¾ cup milk
- ¾ cup heavy cream
- ¾ tsp garlic powder
- ¾ tsp kosher salt
- ¾ tsp black pepper
- ¼ tsp sweet paprika
- Parsley, for garnish
Hollandaise Sauce
- 4 egg yolks
- 1 ½ tbsp fresh lemon juice
- 6 tablespoons salted butter, melted
- Pinch of cayenne pepper
- Pinch of white pepper
Instructions
Eggs Benedict Casserole
- Preheat oven to 375°F. Butter a 9” x 13” baking dish.
- Cut salted butter into pieces.
- Spread torn muffin pieces in the dish. Top with butter pieces and Canadian bacon.
- Whisk together eggs, milk, cream, garlic powder, salt, and pepper.. Pour over muffins and bacon.
- Cover with foil and bake for 30 minutes.
- Uncover, sprinkle with paprika, and bake until set, about 30 more minutes.
- Garnish casserole with more paprika and parsley, and serve with hollandaise sauce.
Hollandaise Sauce
- Simmer some water in a small pot.
- Whisk egg yolks and lemon juice in a small heat-resistant glass bowl.
- Place the bowl over the simmering water (The bowl shouldn’t touch the water). Heat until the sauce is thick.
- Slowly whisk in the butter.
- Add cayenne and white pepper and adjust lemon juice to taste.
