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Eggs Benedict Casserole with Hollandaise Sauce

A comforting casserole that combines all the flavors of traditional Eggs Benedict, perfect for busy mornings or relaxed weekends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 10 slices day-old bread, cubed Sourdough or whole wheat recommended for flavor.
  • 1 cup Canadian bacon, diced Can substitute with cooked sausage or vegetables.
  • 12 large eggs
  • 1 cup milk Can substitute with almond milk or oat milk.
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
For the Hollandaise Sauce
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • to taste salt and cayenne pepper Season to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a greased 9×13-inch baking dish, layer the cubed bread along with the diced Canadian bacon.
  3. Sprinkle the cheddar cheese on top.
  4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
  5. Pour the egg mixture over the bread and bacon, ensuring every bit is soaked.
  6. Cover the dish with aluminum foil and bake for about 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the eggs are set and the top is golden.
Making the Hollandaise Sauce
  1. In a heatproof bowl, whisk together the egg yolks and lemon juice.
  2. Place the bowl over simmering water and whisk until thickened.
  3. Gradually whisk in melted butter, seasoning with salt and cayenne.
Serving
  1. Once the casserole is out of the oven, drizzle hollandaise sauce over the top.
  2. Serve hot.

Notes

This casserole can be frozen before baking. Assemble it, cover, and freeze for up to a month. Thaw overnight in the fridge before cooking.