Eggs Benedict Casserole is an easy brunch casserole recipe with English muffins, Canadian bacon, eggs, melted cheese, and homemade hollandaise sauce.A Filling Breakfast CasseroleThe Eggs Benedict Casserole is baked with English muffins, Canadian ham, eggs, two different types of cheeses and a homemade Hollandaise sauce. I think this is a great option if everyone loves Eggs Benedict but maybe you dont want to go through all the fuss of making a bunch of individual servings. This is the perfect dish for breakfast or brunch!Frequently Asked Questions:Can I make this ahead of time? Yes, you can make this the night before, which will allow all the flavor to come together and for the English muffins to be softer. You can also make the sauce the day before. You can reheat over very low heat or a double broiler. If the sauce breaks and separates, you can add a teaspoon at a time of warm water. Can I make the sauce before baking? I would make it before serving, so the sauce is silky and smooth, and can be served at room temperature. How do I prevent the English muffins from being soggy? You can toast the English muffins and then bake them immediately after you have put them all in the casserole dish. Can I use a different baking dish? You could use a 913-inch baking dish if that is all you have. The casserole will be thinner so you may have to adjust the baking time. It shouldnt take quite as long since it is thinner. I cant give an exact time though because I havent tested that out. What can I serve with the casserole? Fresh fruit, a garden salad, or roasted potatoes go great with this breakfast casserole. Is it okay to use raw egg yolks? If youre ever had Eggs Benedict before, the hollandaise sauce is always made with raw eggs so youve actually eaten raw eggs before already. If you are concerned about using raw eggs, you may want to purchase pasteurized eggs. How do I store leftovers? You can keep the casserole in the fridge for up to 3 days. The hollandaise sauce will be good for up to 24 hours. You can reheat in a room-temperature dish. To reheat the sauce, use a double broiler or heat it very low. Ingredients Needed: (See Recipe Card Below For The Full Recipe)eggs, heavy cream, and whole milk This is the base for the custard for the casserole. The egg yolks will be used to create the creamy sauce.The heavy cream is essential. If you try to use milk, the batter could end up too thin.dijon mustard -You can cut the mustard in half if you want it even milder.Keep in mind that dijon mustard is traditional in eggs Benedict, so I dont want to switch it out.English muffins You can use any brand.I think the English muffins (they are traditional to Eggs Benedict as well) work best in this as they are sturdier and hold up to the thick batter but I am sure croissants could be used, but it has the potential to get soggy. Cubed French bread would work I think. But, know that if you want to try any of these alternatives, I have not tested these out yet, so do so at your own risk.canadian bacon You can use Canadian bacon, regular bacon, ham, or bacon.mozzarella cheese The mozzarella cheese melts very well and adds creaminess to the dish.provolone cheese This will add a sharper flavor and a bit more saltiness.You can use Monterey Jack or Swiss. You want to stay with the white cheese, but you could use any cheese you have on hand.A yellow cheese has a stronger flavor and can overpower the casserole.green onions The green onions add freshness and a great color to the casserole.water The water is used to thin out the sauce.lemon juice This adds the acid to the sauce.Stick to the real lemon juice over the bottled stuff. The stuff in the bottle is so acidic and can ruin the flavors.unsalted butter I prefer unsalted so I can control the salt content in the sauce.garlic powder, salt, and black pepper I use my usual seasoning blend here but please feel free to get creative and use what you prefer. How To Make Eggs Benedict CasserolePreheat the oven to 375 F. In a bowl, whisk together the casserole ingredients: 8 eggs, heavy cream, milk, Dijon mustard, garlic powder, salt, and black pepper. Set aside.To a 2.5 quart (oe 117-inch) baking dish, add the English muffins. Evenly top with the bacon and cheese.Pour the egg mixture on top. Cover with foil and bake on the middle oven rack for 30 minutes. Uncover and bake for about an additional 15-20 minutes until the top is golden brown.To a blender, add the sauce ingredients: egg yolks, water, lemon juice, Dijon mustard, and salt. Blend on medium speed for 5 seconds or until combined.While the blender is on, drizzle in the melted butter. Make sure the butter is not hot, but has cooled and is just warm to the touch (you dont want hot butter to cook the eggs). Blend for 10-20 seconds or until thick and creamy.Pour over the casserole and enjoy.Craving More Recipes?Tater Tot Breakfast CasseroleHam Hash Brown Breakfast CasseroleBreakfast Crescent RingBreakfast PizzaBreakfast Butter Swim Biscuits PrintEggs Benedict CasseroleA breakfast or brunch casserole with English muffins, eggs, and a homemade sauce. Course Breakfast, BrunchCuisine AmericanPrep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hourServings 8Calories 528kcalAuthor Brandie SkibinskiIngredientsCasserole Ingredients8 large eggs1 cup heavy cream1 cup whole milk2 teaspoons Dijon mustard1 teaspoon garlic powder1 teaspoon salt teaspoon black pepper6 English muffins, split and cut into 1 cubes6 ounces Canadian bacon, diced2 cups shredded provolone and mozzarella cheese3 green onions, slicedHollandaise Sauce3 egg yolks, room temperature (see notes below)1 Tablespoons water1 Tablespoon fresh squeezed lemon juice1 teaspoon Dijon mustard teaspoon salt cup (1 stick) unsalted butter, melted and cooledInstructionsPreheat the oven to 375 F.In a bowl, whisk together the casserole ingredients: 8 large eggs, 1 cup heavy cream, 1 cup whole milk, 2 teaspoons Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and teaspoon black pepper. Set aside. To a 2.5 quart (or 117-inch) baking dish, add 6 English muffins, split and cut into 1 cubes. Evenly top with the 6 ounces Canadian bacon, diced and 2 cups shredded provolone and mozzarella cheese. Pour the egg mixture on top. Cover with foil and bake on the middle oven rack for 30 minutes. Uncover and bake for about an additional 15-20 minutes or until the top is golden brown.To a blender, add the sauce ingredients: 3 egg yolks, room temperature, 1 Tablespoons water, 1 Tablespoon fresh squeezed lemon juice, 1 teaspoon Dijon mustard, and teaspoon salt. Blend on medium speed for 5 seconds or until combined. While the blender is on, drizzle in the melted cup (1 stick) unsalted butter, melted and cooled. Make sure the butter is not hot, but has cooled and is just warm to the touch (you dont want hot butter to cook the eggs). Blend for 10-20 seconds or until thick and creamy.Pour over the casserole, top with 3 green onions, sliced, and enjoy. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Hollandaise sauce is always made raw egg yolks. This is standard for the sauce. If you have any concerns about the raw egg yolks, I would recommend using pasteurized eggs.NutritionCalories: 528kcal | Carbohydrates: 24g | Protein: 23g | Fat: 38g | Sodium: 1031mg | Fiber: 1g | Sugar: 3g