Deliciously Easy Eggs Benedict Casserole Recipe
This Deliciously Easy Eggs Benedict Casserole Recipe transforms the classic brunch favorite into a comforting, elegant baked dish. Combining toasted English muffin cubes, smoky Canadian bacon, a rich hollandaise-style custard with sharp cheddar and Gruyère cheeses, and perfectly baked eggs, this casserole offers a delightful blend of textures and flavors ideal for a hearty breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 6 English muffins, cubed
- 12 slices Canadian bacon
- 8 large eggs, plus 4 for topping
Custard & Sauce
- 2 cups whole milk
- 2 tablespoons all‑purpose flour
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
Cheese & Seasonings
- 1 cup sharp cheddar, shredded
- 1/2 cup Gruyère, shredded
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preparing the Muffin Base: Preheat your oven to 375°F (190°C). Spread the cubed English muffins on a baking sheet and toast for 8-10 minutes, turning once, until they are lightly golden. Toasting adds a subtle crunch and prevents sogginess later in the casserole.
- Making the Hollandaise-Style Custard: In a medium saucepan, whisk together 2 cups whole milk, 2 tablespoons all-purpose flour, 1/2 cup melted unsalted butter, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt. Heat the mixture over medium-low heat, stirring constantly for about 5-6 minutes, until it thickens and coats the back of a spoon. Remove from heat and mix in the shredded sharp cheddar and Gruyère cheeses. Allow it to cool slightly.
- Assembling the Casserole: Grease a 9×13-inch baking dish. Spread the toasted muffin cubes evenly as the casserole base. Arrange the 12 slices of Canadian bacon over the muffins, overlapping slightly to cover the surface. Gently pour the warm cheese-infused custard over the muffin and bacon layers, making sure every corner is covered to bind the ingredients together.
- Adding the Eggs: Using a spoon, create six shallow wells in the custard mixture. Crack 8 large eggs into these wells carefully to keep them from spreading, allowing the eggs to set beautifully during baking.
- Baking the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the egg whites are set and the yolks remain slightly runny. For firmer yolks, bake longer. The top should turn lightly golden.
- Finishing Touches: Remove the casserole from the oven and let it rest for 5 minutes to allow the custard to finish setting, which helps keep the yolks intact when slicing. Sprinkle 2 tablespoons of finely chopped fresh chives over the top for a fresh, herbaceous flavor and attractive garnish. Serve warm, slicing into portions directly from the dish.
Notes
- To avoid sogginess, toasting the muffin cubes before assembling is essential.
- If preferred, you can adjust the egg doneness by shortening or lengthening the baking time.
- Use freshly grated cheeses for the best melting quality and flavor.
- For a slightly tangier custard, adjust the lemon juice amount to taste.
- This casserole can be prepared the night before by assembling everything and refrigerating; bake fresh in the morning.
Keywords: Eggs Benedict casserole, brunch recipe, baked eggs, Canadian bacon casserole, breakfast casserole, hollandaise style custard, easy brunch recipes
