Eggs Benedict Casserole (Print)
Layers of English muffins, Canadian bacon, and eggs baked to golden perfection with creamy hollandaise sauce.
# What You’ll Need:
→ Bread & Meats
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
→ Egg Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon paprika
→ Hollandaise Sauce
09 - 1/2 cup unsalted butter
10 - 3 large egg yolks
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon cayenne pepper
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper
# How To Make:
01 - Grease a 9x13-inch baking dish. Scatter half of the English muffin pieces evenly in the dish. Top with half of the Canadian bacon. Repeat with remaining muffins and bacon.
02 - In a large bowl, whisk together the eggs, milk, salt, black pepper, Dijon mustard, and paprika. Pour the mixture evenly over the muffin and bacon layers. Press gently to ensure the bread absorbs the egg mixture.
03 - Cover and refrigerate for at least 1 hour, or overnight for best results.
04 - Preheat oven to 375°F.
05 - Remove casserole from the refrigerator while the oven heats. Bake, uncovered, for 40–45 minutes, until the center is set and the top is golden.
06 - While the casserole bakes, prepare the hollandaise sauce: In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in melted butter, whisking constantly until thickened and smooth. Remove from heat.
07 - Let the baked casserole rest for 10 minutes. Slice and serve warm, drizzled generously with hollandaise sauce. Garnish with fresh chives or parsley if desired.
# Expert Tips:
01 -
- The overnight soak means you wake up to zero morning prep work
- It delivers all those classic Eggs Benedict flavors without the stress of poaching eggs or making hollandaise for each person
02 -
- The hollandaise will break if you rush the butter or stop whisking, so take your time and maybe put on some music
- Letting the casserole rest before serving is crucial, otherwise it slices beautifully but then collapses on the plate
03 -
- Day-old English muffins actually work better than fresh ones because they absorb the custard without becoming mushy
- Grate a little extra lemon zest over the finished hollandaise for brightness that makes people ask what your secret is