Eggs Benedict Casserole
Eggs Benedict casserole is a make-ahead breakfast bake that turns classic eggs benedict flavors into an easy dish for a crowd.
Ingredients
- 6 english muffins, cubed
- 6 ounces canadian bacon, diced
- 10 eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 4 egg yolks
- ½ cup plain greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
Instructions
- Grease a 9×13 baking dish. Add the cubed English muffins and diced Canadian bacon and spread into an even layer.
- In a bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and pepper until smooth.
- Pour the egg mixture evenly over the English muffins. Press the bread down lightly so it soaks up the custard.
- Cover and refrigerate for at least 2 hours or overnight.
- Bake at 375°F for 35 to 45 minutes, or until the center is set and the top is lightly golden.
- While it bakes, make the hollandaise in a double boiler. Bring a small pot of water to a gentle simmer, then set a heat-safe bowl over the top.
- Add the egg yolks, Greek yogurt, lemon juice, and Dijon to the bowl. Whisk constantly for 3 to 5 minutes, until thickened and smooth.
- Serve the hollandaise over the warm casserole.
Nutrition
Notes
- Press the muffins down: Gently pressing helps the bread soak evenly so you do not get dry pieces.
- Overnight is best: A longer chill gives the casserole a better texture and more even bake.
- Bake until set: The center should be set and not jiggly before you pull it from the oven.
- Whisk the hollandaise constantly: Keep whisking the whole time so the egg yolks thicken smoothly without scrambling.
- Serve hollandaise right away: The sauce is best fresh and warm, so make it while the casserole bakes and spoon it on just before serving.
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