Deliciously Easy Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict casserole is a comforting twist on the classic brunch favorite, combining English muffins, Canadian bacon, and a creamy cheese custard. This easy-to-make dish bakes everything together for a rich, elegant meal perfect for mornings or special occasions.

Ingredients

• 6 English muffins, cubed
• 12 slices Canadian bacon
• 8 large eggs, plus 4 for topping
• 2 cups whole milk
• 2 tablespoons all‑purpose flour
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• 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

1. Step 1: 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 lightly golden. This will add a subtle crunch and prevent sogginess later.
2. Step 2: In a medium saucepan, whisk together whole milk, flour, melted butter, lemon juice, Dijon mustard, and a pinch of salt. Heat over medium-low while stirring constantly until the mixture thickens and coats the back of a spoon, about 5–6 minutes. Remove from heat and let cool slightly.
3. Step 3: Stir the shredded cheddar and Gruyère cheeses into the warm custard until melted and smooth.
4. Step 4: Grease a 9×13-inch baking dish. Spread the toasted muffin cubes evenly in the dish to form a uniform base.
5. Step 5: Arrange the Canadian bacon slices over the muffins, slightly overlapping them to distribute flavor and fat throughout the casserole.
6. Step 6: Gently pour the cheese-infused custard over the muffin and bacon layers, making sure it covers all areas so the custard binds the ingredients together.
7. Step 7: Using a spoon, create six shallow wells in the custard. Crack 8 large eggs into these wells, which will help them set without spreading.
8. Step 8: Bake in the preheated oven for 20–25 minutes, or until the egg whites are set and the yolks remain slightly runny, or bake longer if you prefer fully cooked yolks. The top should turn lightly golden.

Tips & Variations

• For a vegetarian option, substitute Canadian bacon with sautéed mushrooms or spinach.
• Use leftover bread instead of English muffins for a different texture, but toast it well to avoid sogginess.
• Adding a pinch of cayenne or smoked paprika to the custard adds a subtle, smoky heat.
• Top the finished casserole with extra chopped chives or fresh herbs for a bright, fresh flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, about 2–3 minutes in the microwave or 15 minutes at 350°F (175°C) in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it uncovered. Let it come to room temperature for about 20 minutes before baking to ensure even cooking.

Can I use different cheeses for the custard?

Absolutely. Cheddar and Gruyère provide a rich, nutty flavor, but Swiss, mozzarella, or fontina can also work well if you prefer a milder or creamier cheese blend.

Deliciously Easy Eggs Benedict Casserole Recipe

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5 from 66 reviews

This Deliciously Easy Eggs Benedict Casserole combines the classic flavors of Eggs Benedict into a hearty, baked dish. Toasted English muffins create a crunchy base layered with smoky Canadian bacon and a luscious hollandaise-style custard infused with sharp cheddar and Gruyère cheeses. Topped with cracked eggs baked to perfection and a sprinkle of fresh chives, this casserole offers a comforting yet elegant meal perfect for brunch or any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Base

• 6 English muffins, cubed

Meat

• 12 slices Canadian bacon

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

Eggs

• 8 large eggs, plus 4 for topping

Instructions

1. Preparing the Muffin Base: Preheat your oven to 375°F (190°C). Spread the cubed English muffins evenly on a baking sheet and toast for 8 to 10 minutes, turning once halfway through, until they are lightly golden. This step prevents sogginess and adds a subtle crunch contrasting the custard.
2. 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 5 to 6 minutes until it thickens and coats the back of a spoon. Remove from heat and let it cool slightly before stirring in the shredded cheddar and Gruyère cheeses.
3. Layering the Casserole: Grease a 9×13-inch baking dish. Spread the toasted muffin cubes evenly as the base to absorb the custard without becoming mushy. Arrange 12 slices of Canadian bacon over the muffins, slightly overlapping to allow the bacon fat to melt into the custard, adding smoky depth.
4. Adding the Custard: Slowly pour the warm cheese-infused custard over the muffin and bacon layers, making sure every corner is covered so the custard seeps into the cubes and binds everything together.
5. Cracking the Eggs: Use a spoon to create six shallow wells in the custard. Crack 8 large eggs into these wells to keep them from spreading and to allow them to set beautifully during baking.
6. Baking the Casserole: Place the assembled dish into the preheated oven and bake for 20 to 25 minutes until egg whites are set but yolks remain slightly runny, or bake longer if you prefer fully cooked yolks. The top should turn lightly golden, signaling it’s ready to serve.

Notes

• To prevent sogginess, be sure to toast the English muffins thoroughly before assembling.
• If you don’t have Gruyère, you can substitute with Swiss cheese for a similar nutty flavor.
• Adjust baking time based on your preferred egg yolk doneness – shorter for runny yolks, longer for firm yolks.
• Fresh chives add a bright, oniony note; feel free to garnish just before serving for best flavor and appearance.
• Use a greased baking dish to prevent sticking and help cleanup.

Keywords: Eggs Benedict, Breakfast Casserole, Brunch Recipe, American Breakfast, Cheese Custard Casserole, Canadian Bacon, Hollandaise Sauce