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Making this Eggs Benedict Casserole has revolutionized my brunch hosting game. Instead of stressing over poached eggs and timing I can relax and enjoy my coffee while this gorgeous dish bakes. The way those English muffins soak up the rich custard overnight creates something truly magical and that quick blender hollandaise is absolute genius.
Why This Recipe's A Winner
After years of watching brunch guests wait for individually plated Eggs Benedict I knew there had to be a better way. This casserole captures all those beloved flavors but lets me actually enjoy hosting. The overnight prep means less morning stress and that blender hollandaise is foolproof no more broken sauces or last minute panic.
Ingredients You'll Need
- Base: 6 English muffins, cut into bite-sized pieces; 1 pound Canadian bacon or ham steaks, diced
- Custard: 10 large eggs, 2 cups whole milk, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, pinch of cayenne, salt, and black pepper to taste
- Hollandaise Sauce: 3 large egg yolks, 1/2 cup melted unsalted butter, 1 tbsp heavy cream, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, pinch of cayenne
- Garnish: Fresh chives, snipped
Step-by-Step Instructions
- Prepare the Base
- Grease a large baking dish. Layer English muffin pieces and Canadian bacon evenly across the bottom.
- Make the Custard
- Whisk together eggs, milk, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Pour evenly over the casserole layers, pressing down gently to soak.
- Chill Overnight
- Cover tightly with foil and refrigerate for at least 5 hours or overnight to allow flavors to meld.
- Bake the Casserole
- Preheat oven to 375°F. Bake covered for 35 minutes, then uncover and bake another 10–15 minutes until golden and set.
- Prepare Hollandaise Sauce
- In a blender, combine egg yolks, cream, lemon juice, mustard, and cayenne. With the blender running, drizzle in warm butter until sauce thickens.
- Serve
- Let casserole rest for 5 minutes before slicing. Drizzle with hollandaise sauce and garnish with fresh chives.
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My Best Tips
I've learned that taking time to toast those English muffin pieces makes such a difference in the final texture. When adding the custard I gently press everything down with a spatula to make sure every bite soaks up that eggy goodness. And my secret to perfect hollandaise? Keep that butter warm but not hot it's the key to silky smooth sauce every time.
Make It A Feast
This casserole pairs beautifully with so many sides. I love serving it with roasted asparagus drizzled with extra hollandaise. A big bowl of fresh fruit salad adds brightness to the plate. When I'm feeling fancy I'll mix up some mimosas and suddenly my kitchen feels like the best brunch spot in town.
Plan Ahead
The beauty of this dish is how much can be done ahead. I often prep it the night before a big brunch then all I have to do is pop it in the oven while I get ready. If we have leftovers they reheat surprisingly well just add a fresh drizzle of hollandaise to bring back that restaurant quality finish.
Customization Ideas
Sometimes I'll mix things up by using leftover ham or even smoked salmon for a different twist. Adding sautéed mushrooms or spinach makes it feel even more special. My gluten-free friends love it with their favorite English muffins and nobody can tell the difference.
Final Thoughts
This casserole has become my go-to for special brunches and holiday mornings. It gives me all the elegance of traditional Eggs Benedict without any of the stress. That moment when everyone takes their first bite and the room fills with happy murmurs makes all the prep so worthwhile.
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Frequently Asked Questions
- → Can I make this ahead of time?
Yes, assemble the casserole and refrigerate overnight. Make the hollandaise sauce fresh just before serving for best results.
- → Why did my hollandaise break?
For smooth hollandaise, drizzle the butter very slowly while blending constantly. If it breaks, try blending in a teaspoon of hot water to re-emulsify.
- → Can I substitute the Canadian bacon?
Regular ham or even cooked bacon can work instead of Canadian bacon. Just make sure to cook and drain bacon before using.
- → How do I know when the casserole is done?
The casserole should be set in the middle and golden brown on top. A knife inserted in the center should come out clean.
- → Can I freeze leftovers?
While the casserole can be frozen, the texture may change slightly. Do not freeze the hollandaise sauce as it will separate.
Conclusion
This make-ahead breakfast casserole transforms the classic Eggs Benedict into an easy, crowd-pleasing dish. Layered with Canadian bacon and English muffins, then topped with a rich hollandaise sauce, it offers all the flavors of the traditional dish in a convenient casserole format.