Eggs Benedict Casserole

To appreciate the casserole version fully, it’s essential to understand the origins and traditional components of the classic Eggs Benedict. The dish is believed to have originated in the United States in the late 19th century, with various claims to its invention. One popular story attributes the creation of Eggs Benedict to a Wall Street broker named Lemuel Benedict, who ordered a dish of poached eggs on toast with hollandaise sauce at a New York City hotel in 1894. The chef was so taken with the idea that he added it to the menu, and thus the iconic dish was born.

Elevate your brunch game with a delicious twist on the classic Eggs Benedict by trying this convenient Eggs Benedict Casserole. Perfect for feeding a crowd, this dish combines the rich flavors of poached eggs, English muffins, Canadian bacon, and hollandaise sauce into one hearty bake. Prepare ahead and serve straight from the oven, making it an ideal choice for gatherings or cozy family meals. Discover variations to suit any taste and make meals memorable!

Print Recipe Pin Recipe

Ingredients

1 loaf of English muffins, split and cubed

8 large eggs

2 cups whole milk

1 cup heavy cream

1 teaspoon Dijon mustard

Salt and pepper, to taste

8 slices of Canadian bacon or ham, chopped

1 cup shredded cheddar cheese

1 cup fresh spinach, chopped

1 tablespoon fresh chives, chopped (for garnish)

1 cup hollandaise sauce (store-bought or homemade)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.

Prepare the base: In a large mixing bowl, combine the cubed English muffins, chopped Canadian bacon (or ham), and chopped spinach. Stir well to ensure the ingredients are mixed evenly.

Create the custard mixture: In another bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and pepper until smooth.

Combine: Pour the egg mixture over the English muffin mixture in the baking dish. Gently press down to ensure all the bread is soaked in the custard.

Add cheese: Sprinkle the shredded cheddar cheese evenly over the top.

Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 15-20 minutes or until the top is golden and the custard is set.

Prepare the hollandaise sauce: If you’re making homemade hollandaise sauce, prepare it while the casserole is baking. Alternatively, heat the store-bought sauce according to package instructions.

Serve and garnish: Once the casserole is done, remove it from the oven and let it sit for about 5 minutes. Cut into squares and serve warm, drizzled generously with hollandaise sauce. Top with chopped chives for added freshness.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings