Eggs Benedict Casserole (Printable)
A baked brunch casserole with English muffins, Canadian bacon, eggs, and creamy hollandaise sauce.
# What You'll Need:
→ Casserole
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, chopped
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon smoked paprika
09 - 2 tablespoons unsalted butter, melted
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - 1/2 cup unsalted butter, melted
12 - 1 tablespoon fresh lemon juice
13 - 1/2 teaspoon Dijon mustard
14 - Salt and pepper, to taste
# Step-by-step:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the English muffin pieces evenly across the bottom of the prepared dish. Scatter half of the chopped Canadian bacon over the muffins. Repeat with the remaining muffins and bacon to form a second layer.
03 - In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, salt, black pepper, smoked paprika, and melted butter until smooth and fully incorporated.
04 - Pour the egg custard evenly over the layered muffins and bacon. Gently press down on the top layer so the bread absorbs the liquid.
05 - Cover the dish tightly with aluminum foil and refrigerate for at least 1 hour, or overnight for optimal texture and flavor absorption.
06 - If chilled overnight, remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
07 - Bake covered with foil for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the center is set and the top is lightly golden.
08 - While the casserole bakes, whisk the egg yolks and lemon juice together in a heatproof bowl. Set the bowl over a saucepan of barely simmering water to create a double boiler, whisking constantly.
09 - Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes glossy, about 5 minutes. Stir in the Dijon mustard, season with salt and pepper, and remove from heat.
10 - Let the finished casserole rest for 10 minutes before slicing. Serve warm with a generous drizzle of hollandaise sauce over each portion.
# Expert Advice:
01 -
- Everything you adore about Eggs Benedict but scaled up to feed six people with zero last minute scrambling.
- The overnight soak turns ordinary English muffins into something pillowy and rich, almost like savory bread pudding.
- Homemade hollandaise sounds intimidating but this double boiler method is forgiving and almost meditative once you find your rhythm.
02 -
- Do not skip the refrigeration step. That resting time is what transforms the texture from soggy bread with egg on top into something cohesive and custardy.
- If your hollandaise starts to look curdled or separated, whisk in a teaspoon of warm water and it should come back together almost instantly.
03 -
- Tear a few of the English muffin pieces smaller than others so the top layer has a mix of textures, some crispy and some soft, after baking.
- Keep the water in your double boiler at a bare simmer, not a rolling boil, because too much heat will scramble the yolks instead of making hollandaise.