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Easy Mini Eggs Benedict Brunch Casserole with Quick 5-Minute Hollandaise Recipe

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A quick and easy brunch casserole combining English muffins, Canadian bacon, eggs, and a creamy 5-minute hollandaise sauce, perfect for last-minute guests or cozy weekend mornings.

Ingredients

Scale
  • 4 large English muffins, split and toasted
  • 8 slices Canadian bacon, cooked until lightly browned
  • 8 large eggs, room temperature
  • 1 cup (240 ml) milk or half-and-half
  • 1 cup (about 100 g) shredded sharp cheddar or gruyère cheese
  • 6 tablespoons (85 g) unsalted butter, plus extra for hollandaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste
  • Hot sauce or paprika for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch casserole dish lightly and set aside.
  2. Toast the English muffins until golden and cut each into quarters to fit into the casserole dish.
  3. In a skillet over medium heat, brown the Canadian bacon slices until edges are crisp but not burnt (about 2-3 minutes per side). Set aside on paper towels.
  4. Arrange the muffin quarters evenly in the bottom of the casserole dish. Layer the Canadian bacon over the muffins, then sprinkle the shredded cheese evenly on top.
  5. In a large bowl, whisk together the 8 eggs and 1 cup of milk or half-and-half until fully combined and slightly frothy. Add salt and pepper to taste.
  6. Gently pour the egg mixture over the layered muffins, bacon, and cheese. Press down lightly to help everything soak up the egg.
  7. Place the casserole in the oven and bake for 30-35 minutes until edges are golden and a knife inserted in the center comes out clean. The eggs should be set but still moist.
  8. While the casserole bakes, melt 6 tablespoons of butter in a small saucepan over low heat. In a separate heatproof bowl, whisk together 3 egg yolks, 2 tablespoons fresh lemon juice, and 1 teaspoon Dijon mustard until creamy.
  9. Slowly drizzle the melted butter into the yolk mixture while whisking vigorously to create a smooth, thick sauce. Keep the bowl over simmering water and whisk constantly until the hollandaise thickens, about 4-5 minutes. Remove from heat and season with salt and a pinch of cayenne or paprika if desired.
  10. Spoon the casserole onto plates and drizzle generously with the fresh hollandaise. Garnish with chopped chives or parsley if desired.

Notes

Use room temperature eggs for smooth emulsification of hollandaise. Keep heat low when making hollandaise to avoid scrambling. Toast muffins well to prevent sogginess. Do not overbake casserole to keep eggs moist. If hollandaise splits, whisk in a teaspoon of warm water to bring it back together.

Nutrition

Keywords: eggs benedict casserole, brunch casserole, quick hollandaise, easy brunch recipe, Canadian bacon casserole, mini eggs benedict, brunch crowd recipe

Find it online: https://freshforkful.com/easy-mini-eggs-benedict-brunch-casserole-with-quick-5-minute-hollandaise-recipe/