Eggs Benedict Casserole Recipe

If you’re looking for a tasty and easy brunch option, the Eggs Benedict Casserole is a great choice. This dish combines layers of English muffins, Canadian bacon, and a creamy egg mixture, making it both satisfying and versatile. Plus, it’s perfect for serving a crowd. You can customize it with your favorite vegetables for added nutrition. Ready to discover how to make this delightful casserole? Let’s explore the recipe together.

Why You’ll Love This Recipe

When you’re looking for a delicious breakfast that’s easy to make, this Eggs Benedict Casserole is a fantastic choice. It takes just 15-25 minutes to prepare, and you won’t need to poach eggs individually, making the process simpler.

Using a single baking dish means less cleanup, too. You can even make it ahead of time, perfect for busy mornings or special occasions.

With high-protein ingredients like eggs and Canadian bacon, this casserole packs a nutritious punch. Whole wheat or sourdough English muffins add fiber, while customizable options cater to various dietary needs.

Plus, it’s great for feeding large groups, and you can easily reheat leftovers. In short, it’s convenient, versatile, and delicious!

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History

Eggs Benedict has a fascinating history that spans over a century, with several theories about its origin.

One claim comes from Delmonico’s in Lower Manhattan, where chef Charles Ranhofer supposedly created the dish in 1860, publishing his recipe as “Eggs à la Benedick” in 1894.

Alternatively, Lemuel Benedict, a Wall Street stockbroker, ordered a similar dish at the Waldorf Hotel in 1894. Oscar Tschirky, the maître d’hôtel, later added his version to the menu.

Other accounts suggest Commodore E. C. Benedict had a different recipe for hollandaise sauce.

Despite the different recipes and claims, the core ingredients of eggs benedict—English muffins, Canadian bacon, poached eggs, and hollandaise sauce—have remained consistent, making it a beloved brunch classic. The dish’s popularity has led to its presence on brunch menus everywhere.

Recipe

Ingredients

6 English muffins, split and cut into 1-inch cubes
1 package (6 oz) Canadian bacon, cut into quarters
8 large eggs
2 cups milk or half-and-half
Hollandaise sauce (store-bought or homemade)
Cooking spray
Chives for garnish (optional)
Spices (salt, pepper, or other preferred seasonings)

Instructions

Preheat your oven to 375°F (190°C). While the oven is heating, grease a 13×9-inch baking dish with cooking spray to prevent sticking.
In the prepared baking dish, layer half of the Canadian bacon pieces evenly across the bottom, followed by half of the English muffin cubes.
Repeat this layering process with the remaining Canadian bacon and English muffins.
In a large mixing bowl, whisk together the eggs, milk, and your choice of seasonings until the mixture is well combined and smooth.
Pour the egg mixture evenly over the layered ingredients in the baking dish, taking care to saturate all the muffin pieces.
Cover the dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld and the bread to soak up the egg mixture. This overnight refrigeration is recommended for best results.
The next morning, remove the casserole from the refrigerator and let it rest for at least 15 minutes while the oven finishes preheating.
Bake the casserole covered with foil for 30 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is set and lightly golden on top.
While the casserole is baking, prepare the hollandaise sauce according to the package instructions or your favorite homemade recipe.
Once the casserole is done baking, serve it warm, topped with hollandaise sauce and garnished with chives if desired.

For best results, remember to let the casserole rest before cutting into it, as this allows it to set properly and makes serving easier.

Feel free to customize the ingredients by adding vegetables like spinach or tomatoes for added flavor and nutrition. Enjoy your delicious Eggs Benedict Casserole!

Final Thoughts

If you’re looking for a delicious and convenient breakfast option, the Eggs Benedict Casserole is a fantastic choice. This make-ahead recipe simplifies your morning routine, allowing you to prepare it the night before and pop it in the oven the next day.

With 24 grams of protein per serving, it’s a nutritious way to start your day. You can customize it with different English muffins or add spinach for an Eggs Florentine twist. Additionally, this casserole is inspired by a family recipe that has been enjoyed during family cruises, making it a special treat.

Serve it warm with hollandaise sauce on top, and consider pairing it with roasted asparagus or a light fruit salad for a complete meal. Plus, leftovers are easy to reheat, making this casserole not only tasty but also practical for busy schedules.

FAQ

Wondering what you need to know about making the Eggs Benedict Casserole? You can use any type of English muffins, including gluten-free options, or substitute with torn bread.

If you don’t have Canadian bacon, diced ham works too. For those with dairy allergies, non-dairy milk is a great alternative.

You’ll whisk together eggs, milk, melted butter, and seasonings for the egg mixture. Prep only takes 15 minutes, and you can store it in the fridge overnight before baking. Additionally, the casserole can be prepared in advance, making it a crowd-friendly option for brunch gatherings.

Bake at 375°F for about 45 minutes, covering for the first 30 minutes. This casserole serves up to 8 people, and you can easily reheat leftovers.

Feel free to add herbs or spices for extra flavor!