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Creamy Eggs Benedict Casserole Recipe Easy Homemade Brunch with Velvety Hollandaise

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A comforting and indulgent casserole that captures the classic flavors of Eggs Benedict with a creamy custard base and smooth homemade hollandaise sauce, perfect for easy brunch gatherings.

Ingredients

Scale
  • English muffins, cut into 1-inch cubes (stale works best for soaking)
  • Canadian bacon or ham slices, chopped
  • 8 large eggs, room temperature
  • 1 ½ cups half-and-half or whole milk
  • 1 cup shredded sharp cheddar cheese (optional but recommended)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter, melted (to brush muffin cubes)
  • 1 cup (2 sticks) unsalted butter (for hollandaise)
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper or a few drops of hot sauce (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 350°F (175°C). Toss English muffin cubes with melted butter and spread evenly on a baking sheet. Toast for 8-10 minutes until lightly golden and crisp.
  2. In a large bowl, whisk together 8 large eggs and 1½ cups half-and-half until smooth. Season with salt and pepper.
  3. Stir in shredded cheddar cheese and chopped Canadian bacon or ham. Add toasted muffin cubes and gently fold together. Let sit for 5 minutes to soak.
  4. Grease a 9×13-inch baking dish with butter or non-stick spray. Pour mixture evenly into the dish.
  5. Bake for 35-40 minutes, or until eggs are set but still creamy in the center. Edges should puff up and turn golden.
  6. While casserole bakes, melt 1 cup unsalted butter in a small saucepan over low heat until warm.
  7. In a heatproof bowl, whisk 3 egg yolks and 2 tablespoons lemon juice until pale and slightly thickened.
  8. Slowly drizzle warm melted butter into yolks while whisking continuously to create an emulsion.
  9. Add cayenne pepper or hot sauce and salt to taste. If sauce is too thick, whisk in a teaspoon of warm water to loosen.
  10. Let casserole rest for 5 minutes after baking. Drizzle hollandaise sauce generously over the top before serving. Garnish with chopped fresh chives or parsley if desired.

Notes

Use room temperature eggs and dairy for better custard texture. Toast muffin cubes well to avoid sogginess. Do not overbake to prevent rubbery eggs. Hollandaise sauce is best made fresh but can be kept warm in a thermos or warm water bath. For dairy-free, substitute butter with plant-based butter and half-and-half with coconut or almond milk. Gluten-free English muffins or bread cubes can be used for gluten-free version.

Nutrition

Keywords: Eggs Benedict casserole, brunch recipe, hollandaise sauce, easy brunch, baked eggs, creamy casserole

Find it online: https://twirltaste.com/creamy-eggs-benedict-casserole-recipe-easy-homemade-brunch-with-velvety-hollandaise/