Eggs Benedict Casserole (Printable)

A make-ahead brunch casserole with English muffins, Canadian bacon, eggs, and rich hollandaise sauce.

# What You’ll Need:

→ Base

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

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Hollandaise Sauce

08 - 1/2 cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Kosher salt, to taste

→ Garnish

14 - Fresh chives, finely chopped
15 - Sweet paprika, for dusting

# Directions:

01 - Lightly grease a 9x13-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, pressing down gently so the bread absorbs the liquid. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
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 to darken 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 the mixture thickens slightly. Slowly drizzle in the melted butter in a thin stream while whisking continuously until the sauce is thick, glossy, and emulsified. 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, then garnish with chopped fresh chives and a light dusting of paprika. Serve immediately.

# Expert Suggestions:

01 -
  • All the indulgent flavor of restaurant Eggs Benedict with none of the last minute poaching panic.
  • You build it the night before, so morning you just opens the oven and looks like a hero.
  • The hollandaise drizzled over a golden baked casserole is honestly more dramatic and satisfying than the traditional version.
02 -
  • If the top starts browning too fast around the 30 minute mark, lay a sheet of foil loosely over it because nobody likes burnt muffin corners.
  • Hollandaise can break if your butter is too hot or you add it too quickly, so patience during that slow drizzle is everything.
  • You can make the hollandaise up to an hour ahead and keep it warm over a double boiler with the heat turned off, stirring occasionally.
03 -
  • Use the oldest, stalest English muffins you can find because they hold their shape better during the overnight soak and create a more defined texture in the finished casserole.
  • When making hollandaise, keep a bowl of ice water nearby so if the yolks start scrambling you can instantly lift the bowl off the heat and whisk furiously to bring it back from the edge.

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