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Easy Crock Pot Eggs Benedict Casserole

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Crockpot Eggs Benedict Casserole – from scratch, rich and creamy hollandaise sauce drizzled over light and fluffy eggs benedict casserole made with English muffins, smoky Canadian bacon, fresh spinach, and slow-cooked to perfection. An updated, hands-off, take on a breakfast classic. 

portion of eggs benedict casserole, drizzled with hollandaise, on a white plate with a fork

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I love eggs benedict, but I don’t always have the time to make it. Not to mention it’s a temperamental dish from the poached egg to the hollandaise that most home cooks don’t dare to recreate. That’s where this crockpot recipe comes in! 

This is a really easy breakfast meal that you can throw together at night and wake up, put it in the slow cooker, and it’s ready for brunch on Sunday morning. 

It’s perfect if you’re feeding a group of people, as it yields 8-9 servings and it takes less than 15 minutes to prepare! 

The hollandaise sauce does need to be made fresh, however, this recipe includes an easy version that is made from scratch. I use a food processor instead of a stovetop method, and it really simplifies the process!

overhead shot of cheesy eggs benedict casserole in a slow cooker

Ingredients for the Eggs Benedict Base

Below are helpful notes about the ingredients you’ll need. Scroll all the way down to the recipe card for the full recipe with measurements.

English Muffins – Standard English muffins. You could use wheat, if you prefer.
Eggs – I use large, organic, free range eggs.
Heavy Cream – Cream helps make the eggs fluffy.
Seasonings -Salt, pepper, minced garlic (fresh or dried), and cayenne pepper.
Canadian Bacon – This usually comes in rounds, near the bacon in the market.
Eggs – I use large, organic, free range eggs.
Spinach – Fresh, baby spinach.
Bell Peppers -Red, green, yellow – it doesn’t matter, use what you have on hand or like best
Colby Jack Cheese – Shred it yourself (my preference – it melts the best) or slices, or pre-shredded.

Ingredients for the Homemade Hollandaise Sauce

Eggs – More eggs but for the sauce, you only need the yolks.
Lemon Juice – For the acid.
Dijon Mustard – Adds a nice little kick of flavor.
Seasonings – Garlic powder and black pepper.
Butter – Salted butter, melted.

overhead shot of ingredients laid out to make eggs benedict casserole in the crockpot

Equipment You’ll Need To Make Eggs Benedict Casserole In the Slow Cooker

For this recipe, you’ll need a cutting board, knife, medium-size bowl, and a slow cooker (or instant pot with a slow cooker setting), of course!

For the hollandaise sauce, all you will need is a food processor or a blender that will let you pour the butter through the lid.  

  • Slow Cooker – This is my slow cooker of choice. I’ve had it for years & love that it switches to WARM automatically after the set cook time. Super helpful for long days.
  • Mini Food Processor – I’m actually in the market for a new mini food processor after my lid broke. I have my eye on this one.
  • Veggie Chopper – This might be my favorite kitchen gadget. It makes chopping veggies, in this case bell peppers, a breeze. I use it for onions, carrots, pickles, apples…basically everything.

How To Make Eggs Benedict in the Crockpot

STEP ONE: First, slice the english muffins and canadian bacon into approximately 1/2″ pieces and lay into the slow cooker that has been sprayed lightly with non-stick spray. Top with the diced peppers and baby spinach and stir to combine.

STEP TWO: Next, in a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and minced garlic. Pour into the slow cooker. Cover and cook on LOW for 5 hours.

STEP THREE: Finally, after five hours, remove the lid, add the cheese, then re-cover for approximately 15 minutes or until the cheese is melted.

collage of overhead shots showing eggs benedict casserole being assembled in a slow cooker

How to make hollandaise sauce from scratch

STEP ONE: To a blender or a food processor, add the egg yolks, lemon juice, dijon, garlic, and pepper . Purée for 10 seconds.

STEP TWO: Next, melt butter in the microwave for one minute. Even if it appears melted before one minute, keep going to ensure the butter is hot enough. Then, slowly add the butter to the blender while pureeing to emulsify.

**It is important to be sure not to let the hot butter sit with the egg yolks too long or it can start to scramble the eggs, add a little bit at a time and puree quickly**

That’s it! Serve a scoop of the breakfast casserole with a drizzle of hollandaise and a sprinkle of cayenne if you’d like a kick.

What to serve with your Eggs Benedict Casserole

While this recipe can be served on its own, if you are entertaining guests, you may want to serve more than just the eggs benedict. A citrus fruit salad would be amazing with this to help cut some of the richness of the hollandaise. Hashbrowns or roasted potatoes also make for an excellent pairing.

If it’s a girls brunch or special occasion, add a mimosa or cranberry prosecco spritzer alongside of it!

scoop of eggs benedict casserole being lifted from a crockpot

Eggs Benedict Casserole FAQs

Is this more of an Eggs Florentine Recipe?

It’s actually a hybrid of eggs benedict and eggs florentine. The main difference between the two is that eggs benedict doesn’t have spinach, and eggs florentine doesn’t have Canadian bacon – with this casserole; I have combined the spinach and ham for something joyous!

Can I freeze this casserole?

This is one casserole that doesn’t lend itself well to freezing. It’s best to eat any leftovers or make the eggs benedict base the night before.

How to store leftovers

On the off chance that you have any leftovers, you can store the eggs benedict base and hollandaise sauce separately in airtight containers for up to three days.

To reheat your hollandaise sauce, bring it to room temperature and whisk in a teaspoon of warm water. Then reheat the hollandaise sauce on low heat until warmed through.

To reheat the leftover casserole base, place it in an oven-safe dish and reheat at 300 degrees for 15 minutes or so. Be sure to watch it as you don’t want the eggs to get tough and chewy or the English muffins to burn.

Need more breakfast ideas? Try these recipes:

Ham & Potato Breakfast Casserole
Oven Baked Bacon
Crescent Roll Breakfast Pizza

Click here for my entire collection of breakfast recipes.

hollandaise sauce pouring over eggs benedict casserole on a white plate

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portion of eggs benedict casserole, drizzled with hollandaise, on a white plate with a fork

Easy Crock Pot Eggs Benedict Casserole

Melissa Williams
Crockpot Eggs Benedict Casserole – from scratch, rich and creamy hollandaise sauce drizzled over light and fluffy eggs benedict casserole made with English muffins, smoky Canadian bacon, fresh spinach, and slow-cooked to perfection. An updated, hands-off, take on a breakfast classic. 
No ratings yet
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 547 kcal

Ingredients
  

For the eggs benedict base

  • 6 English muffins
  • 8 slices Canadian bacon
  • 1 cup diced bell peppers any color
  • 1 cup spinach
  • 12 large eggs
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • 8 slices Colby cheese
  • ½ tsp cayenne pepper
  • fresh microgreens as garnish (optional)

For the hollandaise sauce

  • 3 large egg yolks
  • 1 Tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup salted butter melted

Instructions
 

  • Lightly spray the slow cooker with non-stick spray. Cut English muffins and Canadian bacon into ½” pieces and add to the slow cooker. Top with the diced peppers and spinach and stir to evenly distribute.
  • In a large mixing bowl, combine eggs, heavy cream, salt, pepper, and minced garlic. Whisk well and then pour over the top of the slow cooker.
  • Cover and cook on LOW for 5 hours.
  • After 5 hours, top with cheese, replace cover, and cook for another 15 minutes, or until the cheese has melted.
  • While the cheese is melting, prepare the hollandaise sauce. Add egg yolks, lemon juice, dijon, garlic, and pepper to a blender or food processor. Purée for 10 seconds.
  • Melt butter in the microwave for 1 minute. It may be done melting prior to the one minute mark, however, continue to microwave after it has melted to be sure the butter is hot. Slowly add the melted butter to the blender and purée until emulsified.
  • **It is important to be sure not to let the hot butter sit with the egg yolks too long or it can start to scramble the eggs, add a little bit at a time and puree quickly**
  • Serve casserole with a drizzle of hollandaise sauce and garnish with a sprinkle of cayenne pepper and micro greens.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 547kcalCarbohydrates: 24gProtein: 27gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 440mgSodium: 1151mgPotassium: 390mgFiber: 2gSugar: 1gVitamin A: 2338IUVitamin C: 26mgCalcium: 288mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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