Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, perfect for feeding a crowd without the fuss of poaching individual eggs. This dish brings together the comforting flavors of English muffins, Canadian bacon, and creamy hollandaise sauce in a way that’s both elegant and easy to prepare. It’s a wonderful choice for a family gathering or a special weekend breakfast, offering all the taste of traditional Eggs Benedict with the convenience of a casserole.
This casserole pairs beautifully with a fresh fruit salad or a simple green salad to balance the richness of the dish. For a heartier meal, consider serving it alongside roasted potatoes or a side of crispy bacon. A glass of freshly squeezed orange juice or a mimosa would complement the flavors nicely, making it a perfect brunch spread.
Eggs Benedict Casserole with Hollandaise Sauce
Servings: 8
Ingredients
6 English muffins, split and cut into 1-inch pieces
12 ounces Canadian bacon, diced
8 large eggs
2 cups milk
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 cup unsalted butter
3 large egg yolks
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
Directions
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