Deliciously Easy Eggs Benedict Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
