Eggs Benedict Casserole (Print Version)
A crowd-pleasing breakfast bake featuring English muffins, Canadian bacon, and creamy hollandaise sauce.
# What You 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 Steps:
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 to create two layers.
02 - In a large bowl, whisk together the eggs, milk, salt, black pepper, Dijon mustard, and paprika until well combined. Pour the mixture evenly over the muffin and bacon layers. Press gently to ensure the bread absorbs the egg mixture.
03 - Cover the dish and refrigerate for at least 1 hour, or overnight for best results to allow flavors to meld.
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 brown.
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 before slicing. Serve warm, drizzled generously with hollandaise sauce. Garnish with fresh chives or parsley if desired.
# Expert Tips:
01 -
- You get all the velvety hollandaise drenched luxury of Eggs Benedict without standing over a stove for an hour
- It feeds eight people happily and can be assembled the night before so you are not a morning zombie
02 -
- The hollandaise can break if you rush the butter or let the bowl touch the simmering water directly
- Letting the assembled casserole sit overnight is not optional laziness, it is what transforms this from bread pudding to something cohesive
03 -
- Cut your English muffins into slightly different sizes so you get some crispy edges and some soft custardy bits
- Warm your serving plates in the oven for five minutes so the hollandaise stays silky longer