Eggs Benedict Casserole (Print)

A brunch casserole with English muffins, Canadian bacon, eggs, and hollandaise sauce.

# What You Need:

→ Base

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 ounces Canadian bacon or ham, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Hollandaise Sauce

08 - ½ cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh lemon juice
11 - ½ teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Salt, to taste

→ Garnish

14 - Fresh chives, finely chopped
15 - Paprika, for dusting

# How To Make It:

01 - Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Top with half of the diced Canadian bacon. Repeat with the remaining muffin pieces and bacon to form a second layer.
03 - In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until fully combined. Pour the mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best absorption.
04 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven comes to temperature.
05 - Bake uncovered for 40 to 45 minutes, until the center is set and the top is golden brown. If the top begins browning too quickly, loosely tent with aluminum foil during the last 10 minutes.
06 - Set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Whisk constantly for about 2 minutes until slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick, smooth, and glossy. Season with salt to taste.
07 - Remove the casserole from the oven and let it rest for 5 minutes. Drizzle generously with warm hollandaise sauce. Garnish with freshly chopped chives and a light dusting of paprika. Serve immediately while warm.

# Expert Tips:

01 -
  • All the indulgent flavor of Eggs Benedict without standing at the stove poaching eggs one by one while your guests sip mimosas without you.
  • The overnight prep means you wake up, slide it in the oven, and look like you planned an elegant brunch when really you were half asleep ten minutes ago.
02 -
  • If the hollandaise looks like it is separating or getting too thick, a splash of warm water whisked in vigorously will bring it back from the brink.
  • Do not skip the overnight rest, because muffins need time to fully absorb the custard or you will end up with dry pockets nobody wants.
03 -
  • Toast the English muffin pieces lightly before assembling for extra texture that holds up better against the custard.
  • Use room temperature eggs for the custard mixture because cold eggs straight from the fridge can cause uneven baking in the center.

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