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Creamy Eggs Benedict Casserole Recipe with Easy Homemade Hollandaise Sauce

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A comforting and creamy casserole that blends classic Eggs Benedict ingredients into a fuss-free baked dish, topped with a velvety homemade hollandaise sauce made effortlessly in a blender.

Ingredients

Scale
  • 4 large English muffins, torn into bite-sized pieces (preferably day-old)
  • 8 ounces Canadian bacon, sliced (or ham)
  • 8 large eggs, room temperature
  • 1 cup (240 ml) whole milk or cream
  • 4 ounces (113 g) cream cheese, softened
  • 1 cup (about 100 g) shredded cheddar cheese, sharp or mild
  • 1/2 cup (113 g) unsalted butter, melted (plus extra for greasing)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 large egg yolks
  • Salt and pepper to taste
  • Pinch of cayenne or a few drops of hot sauce (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter.
  2. Tear the English muffins into bite-sized chunks and spread evenly in the bottom of the baking dish. Scatter the sliced Canadian bacon over the muffin pieces.
  3. In a large bowl, whisk together the 8 large eggs, 1 cup milk, and softened cream cheese until mostly smooth. Season with salt and pepper to taste.
  4. Sprinkle the shredded cheddar cheese evenly over the muffin and bacon layer.
  5. Slowly pour the egg and cream cheese mixture over the layered ingredients. Gently press down with a spatula to ensure the muffins soak up the custard evenly.
  6. Bake the casserole for 35–40 minutes until the top is golden and the center is firm but still slightly creamy with a slight jiggle.
  7. While baking, melt 1/2 cup unsalted butter in a small saucepan over low heat until just melted and warm.
  8. In a blender, combine 3 egg yolks, 2 tablespoons lemon juice, a pinch of salt, and optional cayenne or hot sauce. Blend on medium speed.
  9. With the blender running, slowly drizzle in the warm melted butter until the hollandaise sauce thickens and becomes glossy. Taste and adjust seasoning if needed.
  10. Let the casserole rest for 5 minutes after baking. Serve warm with generous spoonfuls of the homemade hollandaise sauce on top.

Notes

Use day-old English muffins for better texture to avoid sogginess. For gluten-free, substitute English muffins with gluten-free bread cubes or roasted potatoes. If hollandaise sauce separates, blend again with a teaspoon of warm water. Tent casserole with foil if edges brown too fast. Room temperature eggs and milk help custard blend smoothly.

Nutrition

Keywords: Eggs Benedict casserole, brunch casserole, homemade hollandaise, easy brunch recipe, creamy egg bake, Canadian bacon casserole

Find it online: https://emmayum.com/creamy-eggs-benedict-casserole-recipe-with-easy-homemade-hollandaise-sauce/