Creamy Eggs Benedict Casserole Bake Recipe Easy Cozy Morning Breakfast

Let me tell you, the scent of buttery English muffins mingling with smoky Canadian bacon and rich hollandaise sauce drifting from the oven is enough to make anyone’s mouth water first thing in the morning. The first time I baked this creamy eggs benedict casserole, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It reminds me of cozy Sunday mornings when I was knee-high to a grasshopper, sitting at grandma’s kitchen table while she whipped up her famous brunch treats.

Years ago, I stumbled upon this recipe during a rainy weekend experiment, trying to recreate the classic eggs benedict we adored at fancy brunch spots but without the fuss of poaching eggs one by one. Honestly, it’s dangerously easy and delivers pure, nostalgic comfort in every bite. My family couldn’t stop sneaking it off the cooling rack (and I can’t really blame them). It’s perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest breakfast board.

After testing this creamy eggs benedict casserole bake more times than I can count—in the name of research, of course—it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for the coziest mornings ahead.

Why You’ll Love This Recipe

Let me share why this creamy eggs benedict casserole bake has become a favorite in my kitchen—and why it might just become a favorite in yours, too.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute brunch cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry and fridge.
• Perfect for Cozy Mornings: Great for lazy weekends or holiday breakfasts when you want something comforting but not complicated.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, making it a hit for family get-togethers.
• Unbelievably Delicious: The creamy texture combined with savory Canadian bacon and tangy hollandaise makes for next-level comfort food.

What sets this apart? It’s not just another casserole. The secret lies in blending cottage cheese into the egg mixture for an ultra-smooth texture that’s light yet creamy. Plus, the perfectly balanced seasoning and that golden hollandaise drizzle make it feel indulgent without the fuss. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food, reinvented for speed and simplicity but with all the soul-soothing satisfaction you crave.

Ingredients You Will Need

This creamy eggs benedict casserole bake uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, but a few fresh touches make all the difference.

• For the Casserole Base:
• 6 large eggs, room temperature (helps with even cooking)
• 1 cup cottage cheese (I prefer small-curd for best texture)
• 1/2 cup whole milk or cream (adds richness; use dairy-free milk if needed)
• 1 tsp Dijon mustard (adds subtle tang)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp paprika (optional, for a hint of warmth)
• For the Layers:
• 4 English muffins, cut into 1-inch cubes (day-old works best)
• 8 oz Canadian bacon, chopped (or substitute ham or turkey bacon)
• 1 cup shredded sharp cheddar cheese (or Swiss for a milder taste)
• For the Hollandaise Sauce:
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and warm (I like using Kerrygold for creaminess)
• Pinch of cayenne pepper
• Salt to taste

Pro tip: If you find fresh English muffins hard to come by, sturdy bread like sourdough can work in a pinch. For a gluten-free option, try gluten-free English muffins or bread. And if you’re feeling adventurous, swap cheddar for Gruyère to add a nutty twist.

Equipment Needed

• 9×13-inch baking dish (glass or ceramic works best for even heat distribution)
• Mixing bowls (one large for eggs and one small for hollandaise)
• Whisk and/or hand mixer (whisking by hand works but a mixer speeds things up)
• Small saucepan (for gently melting butter and making hollandaise)
• Heatproof bowl (for double boiler setup during hollandaise)
• Measuring cups and spoons (precision matters for custardy texture)
• Spatula (for folding ingredients gently)

If you don’t have a double boiler, no worries! A heatproof bowl over a pot of simmering water does the trick. I’ve also made the hollandaise with an immersion blender, which makes it quicker and smoother, especially if you’re short on time. For budget-friendly options, silicone spatulas and glass bakeware from your local dollar store can be surprisingly sturdy and reliable.

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Prepare the casserole base: In a large bowl, whisk together the 6 large eggs, 1 cup cottage cheese, 1/2 cup milk or cream, Dijon mustard, salt, pepper, and paprika until combined and creamy. The cottage cheese should break down a bit but small curds add nice texture.
3. Layer the casserole: Spread the cubed English muffins evenly in the baking dish. Scatter the chopped Canadian bacon over the bread, followed by the shredded cheddar cheese. Pour the egg mixture evenly over the top, pressing down gently to ensure the bread soaks up the custard.
4. Bake uncovered for 35-40 minutes, or until the center is set but still slightly jiggly (it will continue to firm up as it cools). The edges should be golden and puffed.
5. While baking, make the hollandaise sauce: In a heatproof bowl over gently simmering water (double boiler), whisk the 3 egg yolks and lemon juice vigorously until frothy and slightly thickened (about 3 minutes). Slowly drizzle in the melted warm butter while continuing to whisk, until the sauce thickens and doubles in volume. Remove from heat, season with salt and a pinch of cayenne pepper. Keep warm.
6. Remove casserole from oven and let it rest for 5 minutes. Spoon the warm hollandaise sauce generously over the top just before serving.
7. Serve immediately with a sprinkle of fresh chopped chives or parsley if you like a pop of color and freshness.

Tip: If the hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. And don’t skip resting the casserole—it helps the flavors meld and makes slicing easier.

Cooking Tips & Techniques

Honestly, making a creamy eggs benedict casserole bake is pretty forgiving, but a few tips can save you trouble and yield the best results.

• Use room temperature eggs and dairy: Cold ingredients can cause the mixture to curdle or bake unevenly.
• Don’t overbake the casserole: It should be just set with a slight jiggle in the center—overbaking leads to dryness.
• Day-old English muffins work best: Fresh bread can get soggy; slightly stale bread absorbs custard like a dream.
• For hollandaise: Constant whisking over gentle heat is key—too hot and the eggs scramble, too cool and it won’t thicken.
• Make-ahead hack: Assemble the casserole the night before and refrigerate. Bake fresh in the morning for a stress-free breakfast.

My biggest lesson? Hollandaise sauce can be intimidating, but it’s really about patience and gentle heat. Once I got comfortable with the double boiler method, it became second nature. Also, multitasking—start your hollandaise while the casserole bakes—saves time and keeps everything warm together.

Variations & Adaptations

This creamy eggs benedict casserole bake is versatile and welcomes plenty of tweaks to suit your taste or dietary needs.

• Vegetarian Version: Swap Canadian bacon for sautéed mushrooms or roasted asparagus for a veggie twist that still feels indulgent.
• Low-Carb Option: Replace English muffins with cubed cauliflower rice or low-carb bread to keep it keto-friendly.
• Flavor Boost: Add fresh herbs like dill or tarragon into the egg mixture for an herby freshness that brightens the dish.
• Dairy-Free Adaptation: Use coconut milk or almond milk instead of cream, and substitute dairy-free cheese. Hollandaise can be made with vegan mayo and lemon juice as a shortcut.
• Spicy Kick: Stir in a dash of hot sauce or chipotle powder into the egg mixture or hollandaise for a smoky heat.

One favorite variation I tried recently was adding a handful of baby spinach and swapping cheddar for smoked gouda. It gave the casserole a lovely depth and a pop of color that made it feel extra special for a brunch party.

Serving & Storage Suggestions

This creamy eggs benedict casserole bake is best served warm, right out of the oven, with that luscious hollandaise sauce draped over each slice. For a pretty presentation, sprinkle with chopped fresh herbs like chives or parsley to add a burst of color and freshness.

Pair it with a simple green salad or fresh fruit salad for a balanced brunch, and don’t forget a hot cup of coffee or freshly squeezed orange juice to round out the meal. If you want to get fancy, a light mimosa is always a crowd-pleaser.

Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for about 10-15 minutes to keep the texture creamy without drying out. Avoid microwaving if you can—it tends to make the casserole rubbery. You can also freeze baked casserole portions wrapped tightly in foil for up to a month; thaw overnight before reheating.

Flavors tend to deepen and meld overnight, so sometimes the day-after casserole is even better. Just add fresh hollandaise when serving to bring back that bright, buttery finish.

Nutritional Information & Benefits

Here’s a rough nutritional breakdown per serving (recipe makes about 6 servings):

Calories	320
Protein	20g
Carbohydrates	18g
Fat	18g
Fiber	1g

This recipe packs a good amount of protein thanks to eggs, cottage cheese, and Canadian bacon. The use of cottage cheese adds calcium and probiotics, which are great for digestion. Using whole milk or cream provides satisfying fats that keep you full longer. For those watching carbs, swapping out English muffins for low-carb bread can reduce carbohydrates significantly.

Be mindful of dairy and egg allergies, and always choose quality ingredients for the best health benefits. This casserole strikes a nice balance between indulgence and nourishment—perfect for starting your day on a cozy, wholesome note.

Conclusion

So, if you’re craving a cozy, creamy breakfast that feels both indulgent and comforting, this creamy eggs benedict casserole bake is absolutely worth trying. It’s simple to make, packed with familiar flavors, and perfect for feeding a crowd or treating yourself to a no-fuss morning feast. I love how it brings together nostalgia and ease in one delicious dish.

Feel free to customize it based on what you love—swap the bacon, add your favorite herbs, or try a dairy-free version. I’d love to hear how you make it your own, so don’t be shy about dropping a comment or sharing your adaptations. Trust me, once you try this recipe, it’s going to become one of your go-to cozy morning breakfasts.

Happy cooking and even happier eating!

FAQs About Creamy Eggs Benedict Casserole Bake

Can I prepare this casserole the night before?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. Bake fresh in the morning for a stress-free breakfast.

What can I use if I don’t have Canadian bacon?

Ham, turkey bacon, or even cooked regular bacon work great. For a vegetarian option, try sautéed mushrooms or roasted veggies.

Is there an easy way to make hollandaise sauce?

Yes, using an immersion blender makes hollandaise quick and foolproof. Alternatively, you can use a store-bought hollandaise or a simple lemon-butter sauce.

Can I freeze the casserole?

You can freeze baked casserole portions wrapped tightly in foil for up to a month. Thaw overnight in the fridge before reheating gently.

How do I prevent the casserole from drying out?

Don’t overbake; the center should still have a slight jiggle when you take it out. Also, using enough custard (eggs, cottage cheese, milk) keeps it moist and creamy.

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