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Creamy Eggs Benedict Casserole Bake

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A cozy and easy breakfast casserole combining buttery English muffins, smoky Canadian bacon, and rich hollandaise sauce for a comforting morning treat.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup cottage cheese (small-curd preferred)
  • 1/2 cup whole milk or cream (dairy-free milk optional)
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika (optional)
  • 4 English muffins, cut into 1-inch cubes (day-old preferred)
  • 8 oz Canadian bacon, chopped (or ham or turkey bacon)
  • 1 cup shredded sharp cheddar cheese (or Swiss cheese)
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper
  • Salt to taste

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together eggs, cottage cheese, milk or cream, Dijon mustard, salt, pepper, and paprika until combined and creamy.
  3. Spread cubed English muffins evenly in the baking dish. Scatter chopped Canadian bacon over the bread, then sprinkle shredded cheddar cheese on top.
  4. Pour the egg mixture evenly over the layers, pressing down gently to soak the bread.
  5. Bake uncovered for 35-40 minutes, until the center is set but slightly jiggly and edges are golden and puffed.
  6. While baking, prepare hollandaise sauce: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until frothy and thickened (about 3 minutes). Slowly drizzle in melted butter while whisking until sauce thickens and doubles in volume. Season with salt and cayenne pepper. Keep warm.
  7. Remove casserole from oven and let rest for 5 minutes.
  8. Spoon warm hollandaise sauce generously over the casserole before serving.
  9. Serve immediately, optionally garnished with chopped fresh chives or parsley.

Notes

Use room temperature eggs and dairy for even cooking. Do not overbake; the center should remain slightly jiggly. Day-old English muffins absorb custard better. If hollandaise separates, whisk in a teaspoon of warm water. Assemble the casserole the night before and refrigerate for convenience. For gluten-free, use gluten-free bread. Vegetarian version can substitute Canadian bacon with sautéed mushrooms or roasted asparagus.

Nutrition

Keywords: eggs benedict casserole, breakfast casserole, creamy eggs benedict, brunch recipe, easy breakfast, Canadian bacon casserole, hollandaise sauce

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