Eggs Benedict Casserole (Print Version)

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

# What You'll 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 - Salt, to taste

→ Garnish

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

# How to Make It:

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. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best results.
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 fully set and the top is golden brown. If the surface begins browning too quickly, loosely tent with aluminum foil.
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 slightly thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce becomes thick, smooth, and glossy. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with the warm hollandaise sauce. Garnish with chopped chives and a light sprinkle of paprika. Serve immediately while hot.

# Expert Advice:

01 -
  • All the indulgence of restaurant eggs Benedict without standing at the stove poaching eggs one by one.
  • The overnight prep means you can sleep in and still serve something impressive.
  • That hollandaise drizzled over the top will make people think you spent all morning cooking.
02 -
  • If the hollandaise looks like it is separating, whisk in a splash of warm water and it should come back together almost instantly.
  • Do not skip the overnight soak because the English muffins need that time to absorb the custard properly or the center will be dry.
  • Letting the casserole sit at room temperature while the oven preheats prevents the edges from overcooking before the middle sets.
03 -
  • Toast the English muffin pieces lightly before assembling and they hold their texture better during the long soak.
  • Start whisking the egg yolks the moment they hit the bowl over the heat because even a few seconds of sitting still can cause curdling.

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