Pin it This hearty breakfast casserole transforms the classic Eggs Benedict into an easy, make-ahead dish perfect for feeding a crowd. English muffins and Canadian bacon form the base, soaked overnight in a rich egg custard spiked with Dijon mustard and seasonings. After baking until golden and puffed, the casserole receives a crowning touch of velvety homemade Hollandaise sauce.
The overnight prep makes this ideal for busy mornings or special occasion brunches. Simply assemble the night before, bake while preparing the sauce, and serve warm. The texture is perfectly balanced—crispy edges, soft custard-soaked center, and that signature silky Hollandaise bringing everything together.
The morning after my sister's wedding, I woke up to find eighteen hungry relatives and absolutely no desire to stand at a stove for hours. That's when I remembered something my grandmother used to say about good things coming to those who prepare ahead.
That Sunday morning, I pulled the casserole from the fridge while the coffee brewed. The kitchen filled with this incredible savory aroma, and suddenly my aunts and uncles were wandering in asking what smelled so good.
Ingredients
- English muffins: The nooks and crannies catch all that egg custard, creating these little pockets of creamy goodness
- Canadian bacon: Leaner than regular bacon but still brings that perfect smoky saltiness throughout every layer
- Eggs and cream: This rich custard is what sets it apart from regular breakfast bakes and gives it that lush texture
- Freshly squeezed lemon juice: Do not skip this, it cuts through all that richness and makes the hollandaise actually sing
Instructions
- Build your layers:
- Cube those English muffins into bite sized pieces and scatter half across your baking dish, then layer on diced Canadian bacon and repeat with remaining ingredients
- Whisk up the magic:
- Beat together eggs, whole milk, heavy cream, Dijon mustard, salt, pepper and paprika until completely smooth, then pour this mixture evenly over everything
- The overnight transformation:
- Cover tightly and let it sleep in the fridge for at least eight hours, because patience is what makes the bread soak up all that custard
- Bake to golden perfection:
- Preheat your oven to 375°F and bake covered for thirty minutes, then uncover and let it go another fifteen until beautifully puffed and golden
- The hollandaise moment:
- While the casserole finishes, whisk egg yolks with lemon juice over simmering water until thickened, then slowly drizzle in hot butter while whisking constantly
Pin it My brother-in-law took one bite and announced he was divorcing my sister and marrying this casserole instead. Everyone laughed, but honestly, I understood.
Make Ahead Magic
The beauty of this recipe is that morning-you will thank night-you for doing all the work. I once made it for Christmas morning and felt like a genius while everyone else was scrambling eggs.
Hollandaise Help
Making hollandaise can feel intimidating, but keep your whisk moving and maintain that gentle heat. The first time I made it, I was shaking so badly my husband had to come hold the bowl steady.
Serving Suggestions
A simple green salad with bright vinaigrette cuts through all that richness beautifully. Fresh fruit on the side makes the whole plate feel lighter.
- Set out extra hot sauce for those who like things spicy
- Keep the hollandaise warm over a double boiler if making ahead
- Serve immediately because this dish is at its absolute best when piping hot
Pin it There is something deeply satisfying about feeding people this well, this easily. Maybe that is what my grandmother really meant all along.
Recipe Q&A
- → Can I prepare this casserole ahead of time?
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Yes, this casserole is designed for overnight preparation. Assemble everything the night before and refrigerate for at least 8 hours. This allows the bread to fully absorb the egg mixture, resulting in a perfectly set texture after baking.
- → What can I substitute for Canadian bacon?
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You can use regular bacon, ham, or sausage crumbles. For a vegetarian option, sautéed spinach, mushrooms, or diced bell peppers work beautifully. Just ensure your substitute is well-drained to prevent excess moisture.
- → How do I store leftovers?
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the Hollandaise sauce is best served fresh, so add it when reheating individual portions. Reheat in the oven at 350°F until warmed through.
- → Can I freeze this casserole?
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You can freeze the assembled, uncooked casserole before baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed. The Hollandaise sauce does not freeze well and should be made fresh.
- → What size baking dish should I use?
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A standard 9x13-inch baking dish works perfectly for this casserole. This size accommodates all the layers while allowing the egg mixture to fully soak through. If using a larger dish, the casserole may be thinner and require less baking time.
- → Why did my Hollandaise sauce separate?
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Hollandaise can separate if the butter is added too quickly or if the mixture gets too hot. Whisk constantly and drizzle the hot butter in a very slow stream. If it separates, you can sometimes rescue it by whisking in a teaspoon of warm water.
