I love ‘combo-foods’. Hybrids if you will. Like Peach Cobbler Muffins or Chilies Rellenos Casserole. Where you take a couple really good things and morf them into one delicious dish! This Eggs Benedict Casserole is my fave so far!
All the goodness of Eggs Beni without the fuss. It’s a basic strata recipe but instead of plain old bread you use English Muffins…now how clever is that?
It does require some sitting time for the english muffins and egg mixture to become one. 4 hours will do it, or overnight…even better!
So lets chat about the Hollandaise. I cheated…I did, I said it and I’d do it again! I used a package mix by Knorr. I dolled it up with a squeeze of fresh lemon and a couple tablespoons of cream cheese and it was lovely. I actually liked it better than my homemade and it held up well with this casserole.
I’ll share the homemade recipe but if you are in a pinch. Buy the package mix. Just make sure it’s Knorr brand (no compensation from Knorr…I just like their product). I’ve tried the cheaper brands and they are really, really bad.
Canadian Bacon vs. Ham – I like the Canadian bacon best, but it can be pricey. Ham is a great substitute for this casserole. You can buy it already cut in cubes. If you use Canadian bacon, try to get the thickest cut you can so it doesn’t get to crispy when cooking.
Another great brunch recipe is my Mexican Breakfast Casserole! Tortillas soaked in eggs and cream with sausage and chilies – yum!
Or something a little sweet? Blueberry Cheesecake French Toast Casserole with a super easy blueberry sauce!
Eggs Benedict Casserole
- 12 oz Canadian bacon - chopped
- 6 english muffins cut into one inch cubes
- 8 eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- a few dashes of hot sauce optional
- Hollandaise if using package
- 2 package Knorr Hollandaise Mix
- Prepare per instructions.
- 2 tablespoon lemon juice
- 4 tablespoons cream cheese
- Hollandaise from scratch
- 4 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup melted butter
Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining canadian bacon
In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 4 hours or overnight.
Preheat oven to 375°. (
Remove casserole from refrigerator to sit on counter and warm up a bit.
Remove plastic wrap and cover with foil.
Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
Hollandaise (using package) - See above instructions
For Hollandaise (from Scratch)
In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Adapted from Taste of Home