Eggs Benedict Casserole
A hearty, make-ahead breakfast casserole that combines the classic flavors of Eggs Benedict—poached eggs, Canadian bacon, and hollandaise sauce—into a convenient, oven-baked dish perfect for brunch gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 large eggs
- 6 slices Canadian bacon halved
- 1 cup heavy cream
- 0.5 cup unsalted butter
- 2 tablespoon Dijon mustard
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.5 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt for batter
- 0.25 teaspoon black pepper for batter
- 0.5 cup milk
- 0.25 cup chopped fresh chives
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a medium bowl, whisk together eggs, heavy cream, Dijon mustard, cayenne, salt, pepper, lemon juice, and Parmesan cheese until well combined. Pour into prepared baking dish.
- Arrange Canadian bacon pieces evenly over the top of the egg mixture.
- In a separate bowl, whisk together flour, baking powder, salt, and pepper. Gradually add milk, stirring until smooth. Pour batter over the egg and bacon mixture.
- Sprinkle chopped chives over the top. Bake for 30–35 minutes, or until the casserole is set and lightly golden on top.
- Let cool slightly before slicing. Serve warm with extra hollandaise sauce if desired.
Notes
Perfect for meal prep or serving at weekend brunches. Can be assembled ahead and refrigerated overnight before baking.