This delicious Pioneer Woman Eggs Benedict Casserole is a creamy, comforting brunch dish that’s easy to make and perfect for feeding a crowd. Packed with layers of savory Canadian bacon, spinach, and melted cheddar, it’s a simple, make-ahead meal that’s sure to impress! Enjoy the rich hollandaise sauce drizzled on top!
Ingredients Needed
For the Strata:
- 6 English muffins, split and cut in half
- 12 large eggs
- 2 cups whole milk
- 1/2 cup half-and-half
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces Canadian bacon, sliced and quartered
- 1 (10-ounce) package baby spinach
- Salted butter, for greasing the pan
- 2 1/2 cups grated white cheddar cheese (about 8 ounces)
For the Hollandaise Sauce:
- 1 1/2 sticks (12 tablespoons) salted butter
- 3 large egg yolks
- Juice of 1/2 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- A few dashes of hot sauce
How To Make Eggs Benedict Casserole
- Prepare the English Muffins: Preheat the oven to 425°F. Arrange the English muffins on a rimmed baking sheet and bake for about 10 minutes, until golden brown. Let them cool.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, half-and-half, salt, and pepper. Set aside.
- Cook the Bacon and Spinach: Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove from the skillet and set aside. Repeat with the remaining bacon. Add half of the spinach to the pan and toss until partially wilted, then add the rest and cook until fully wilted. Season with a pinch of salt. Remove the spinach and press with a spoon to release excess liquid.
- Layer the Strata: Butter a 9×13-inch baking dish. Layer half of the English muffins, spinach, Canadian bacon, and cheese in the dish. Repeat with the remaining ingredients, finishing with the cheese. Slowly pour the egg mixture over the top. Cover with plastic wrap and refrigerate overnight.
- Bake the Casserole: About 30 minutes before baking, remove the casserole from the fridge. Preheat the oven to 350°F. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and bake for another 25 to 30 minutes, until golden brown and slightly crisp on top.
- Make the Hollandaise Sauce: Melt the butter in a small saucepan until sizzling. Remove from heat. Add the egg yolks and lemon juice to a blender. With the blender running, slowly drizzle in the hot butter. The sauce will thicken quickly. Add up to 1 1/2 teaspoons warm water to loosen it, if needed. Stir in salt, pepper, and hot sauce.
- Serve: Drizzle some hollandaise sauce over the casserole and serve the rest on the side. Enjoy!
Recipe Tips
- Use Stale English Muffins: For the best texture, use slightly stale English muffins. This helps them soak up the egg mixture without getting too soggy.
- Press the Spinach: After cooking the spinach, press it with a spoon to remove excess moisture. This prevents the casserole from becoming too watery.
- Cook the Bacon Crisply: Make sure the Canadian bacon is browned and crispy before layering it in the casserole. This adds flavor and texture.
- Chill Overnight: Refrigerate the casserole overnight for the best results. It allows the flavors to meld together and makes the baking process easier the next day.
- Check the Baking Time: Keep an eye on the casserole as it bakes. If the top starts to brown too quickly, cover it with foil to prevent burning.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers eggs benedict casserole and store it in the fridge for up to 3 days.
- Freeze: Wrapleftovers eggs benedict casserole and freeze for up to 2 months. Thaw it in the fridge overnight, then reheat.
- Reheating: To reheat leftover Eggs Benedict Casserole, cover it with foil and reheat at 350°F for 10 minutes until heated through. You can also microwave individual portions for 1 to 2 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the casserole)
- Calories: 225
- Total Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 174mg
- Sodium: 1,053mg
- Potassium: 306mg
- Total Carbohydrate: 21g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 18g
More Pioneer Woman Recipes:
Pioneer Woman Eggs Benedict Casserole
Description
This delicious Pioneer Woman Eggs Benedict Casserole is a creamy, comforting brunch dish that’s easy to make and perfect for feeding a crowd. Packed with layers of savory Canadian bacon, spinach, and melted cheddar, it’s a simple, make-ahead meal that’s sure to impress! Enjoy the rich hollandaise sauce drizzled on top!
Ingredients
For the Strata:
For the Hollandaise Sauce:
Instructions
- Prepare the English Muffins: Preheat the oven to 425°F. Arrange the English muffins on a rimmed baking sheet and bake for about 10 minutes, until golden brown. Let them cool.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, half-and-half, salt, and pepper. Set aside.
- Cook the Bacon and Spinach: Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove from the skillet and set aside. Repeat with the remaining bacon. Add half of the spinach to the pan and toss until partially wilted, then add the rest and cook until fully wilted. Season with a pinch of salt. Remove the spinach and press with a spoon to release excess liquid.
- Layer the Strata: Butter a 9×13-inch baking dish. Layer half of the English muffins, spinach, Canadian bacon, and cheese in the dish. Repeat with the remaining ingredients, finishing with the cheese. Slowly pour the egg mixture over the top. Cover with plastic wrap and refrigerate overnight.
- Bake the Casserole: About 30 minutes before baking, remove the casserole from the fridge. Preheat the oven to 350°F. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and bake for another 25 to 30 minutes, until golden brown and slightly crisp on top.
- Make the Hollandaise Sauce: Melt the butter in a small saucepan until sizzling. Remove from heat. Add the egg yolks and lemon juice to a blender. With the blender running, slowly drizzle in the hot butter. The sauce will thicken quickly. Add up to 1 1/2 teaspoons warm water to loosen it, if needed. Stir in salt, pepper, and hot sauce.
- Serve: Drizzle some hollandaise sauce over the casserole and serve the rest on the side. Enjoy!
Notes
- Use Stale English Muffins: For the best texture, use slightly stale English muffins. This helps them soak up the egg mixture without getting too soggy.
- Press the Spinach: After cooking the spinach, press it with a spoon to remove excess moisture. This prevents the casserole from becoming too watery.
- Cook the Bacon Crisply: Make sure the Canadian bacon is browned and crispy before layering it in the casserole. This adds flavor and texture.
- Chill Overnight: Refrigerate the casserole overnight for the best results. It allows the flavors to meld together and makes the baking process easier the next day.
- Check the Baking Time: Keep an eye on the casserole as it bakes. If the top starts to brown too quickly, cover it with foil to prevent burning.
Pioneer Woman Eggs Benedict Casserole