Indulgent Eggs Benedict Casserole with Heavenly Hollandaise
A delightful and shareable Eggs Benedict Casserole with Hollandaise Sauce for brunch lovers.
Equipment
- Oven
- Baking dish
- Mixing bowl
- whisk
Ingredients
For the Casserole Base
- 8 large Eggs Fresh eggs are key for a rich and creamy texture.
- 6 pieces English Muffins Use buttery or gluten-free muffins.
- 12 ounces Canadian Bacon Savory flavor; can substitute with ham or turkey bacon.
For the Creamy Hollandaise Sauce
- 1 cup Hollandaise Sauce Homemade preferred, store-bought can be used.
- 1/2 cup Milk Regular or nut milk for creaminess.
- 1/4 cup Buttery Spread Plant-based butter for dairy-free versions.
For the Seasoning and Garnish
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 1 teaspoon Paprika Adjust to taste.
- 2 tablespoons Chives or Parsley For garnish.
Instructions
How to Make Eggs Benedict Casserole
- Preheat the oven to 375°F (190°C).
- Grease a baking dish lightly with butter or cooking spray.
- Tear the English muffins into bite-sized pieces and place them evenly in the prepared dish.
- Layer the Canadian bacon over the muffin pieces.
- Whisk together the eggs, milk, and seasonings in a bowl until well combined.
- Pour the egg mixture over the muffins and bacon, ensuring even coverage.
- Bake for 35 minutes or until the eggs are set and the top is golden brown.
- Prepare the hollandaise sauce on low heat, whisking until smooth and creamy.
- Drizzle the warm hollandaise sauce over the baked casserole just before serving.
- Garnish with fresh chives or parsley if desired.
Notes
Use fresh ingredients for the best flavor and texture. Prepare ahead for convenience and enjoy with a light salad or fresh fruit.