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Best Eggs Benedict Casserole Brunch Recipe

Eggs Benedict Casserole Brunch
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Eggs Benedict Casserole is a delightful brunch dish featuring creamy eggs, toasted English muffins, smoked beef, and hollandaise sauce.

Ingredients

Scale
  • 8–10 English muffins, torn into 1-inch pieces
  • 1 tbsp unsalted butter, melted (plus extra for greasing)
  • 1 lb cooked smoked beef or deli beef, chopped
  • 2 cups shredded Gruyere or Swiss cheese, divided
  • 12 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp fresh black pepper
  • 1/4 tsp garlic powder
  • Pinch of cayenne pepper (optional)
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, melted & hot
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 1–2 tbsp hot water (if needed)
  • Fresh chives, finely chopped (for garnish)
  • Fresh parsley, finely chopped (optional, for garnish)
  • Smoked paprika (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter.
  2. In a large bowl, toss torn English muffin pieces with 1 tbsp melted butter. Spread on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden. Set aside.
  3. Distribute half of the toasted English muffins over the bottom of the prepared dish. Sprinkle half of the chopped smoked beef, then 1 cup of shredded Gruyere cheese. Repeat layers with the remaining muffins, beef, and 1 cup of Gruyere cheese.
  4. In a large bowl, whisk together 12 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp fresh black pepper, 1/4 tsp garlic powder, and an optional pinch of cayenne pepper until smooth and frothy.
  5. Carefully pour the whisked egg custard evenly over the assembled layers in the baking dish. Gently press down on muffin pieces to ensure they are moistened. Let the casserole sit for at least 15-20 minutes at room temperature, or cover and refrigerate overnight for a make-ahead option.
  6. Bake the casserole in the preheated oven at 375°F (190°C) for 45-55 minutes, or until the center is set and the top is golden brown. If browning too quickly, loosely tent with aluminum foil. Remove from oven and let rest for 10-15 minutes before serving.
  7. Melt 1/2 cup (1 stick) unsalted butter until hot. Carefully separate 3 large egg yolks. Measure out 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of salt.
  8. In a blender, combine the 3 egg yolks, fresh lemon juice, Dijon mustard, and a pinch of salt. Blend on medium-high speed for 20-30 seconds until pale yellow and frothy.
  9. With the blender running on low speed, very slowly drizzle the hot melted butter into the egg yolk mixture in a thin, steady stream. Continue blending for 1-2 minutes until the sauce is thick, creamy, and smooth.
  10. Taste the hollandaise and adjust seasoning with more salt or lemon juice if needed. If too thick, add 1-2 tablespoons of hot water, one teaspoon at a time, while blending, until desired consistency is reached. Add a pinch of cayenne pepper (optional) for color and warmth. Serve immediately.
  11. Slice the rested Eggs Benedict Casserole Bake into individual servings. Lift each square onto a serving plate and generously spoon or drizzle with the freshly made warm Hollandaise sauce. Garnish with finely chopped fresh chives, optional fresh parsley, and/or smoked paprika. Serve warm.

Notes

  • For a lighter version, use low-fat milk and cheese.
  • Prepare the casserole the night before and bake in the morning for convenience.
  • Experiment with different cheeses for varied flavors.

Nutrition

Find it online: https://quizsavor.com/eggs-benedict-casserole-brunch/

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