Baked Eggs Benedict Casserole (Printable)
Hearty brunch bake of English muffins, Canadian bacon, custardy eggs and warm hollandaise.
# What You'll Need:
→ Casserole Base
01 - 6 English muffins, split and cut into cubes
02 - 12 ounces Canadian bacon or ham, diced
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon paprika
10 - 2 tablespoons unsalted butter, melted
→ Hollandaise Sauce
11 - 4 large egg yolks
12 - 1 tablespoon lemon juice
13 - 1/2 cup unsalted butter, melted and warm
14 - Pinch of cayenne pepper
15 - Salt, to taste
# Steps:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the English muffin cubes evenly in the baking dish. Sprinkle with half of the diced Canadian bacon. Repeat layering with remaining muffins and bacon.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, paprika, and melted butter until fully combined.
04 - Pour the egg mixture evenly over the muffin and bacon layers, pressing gently to ensure all ingredients are submerged.
05 - Cover the baking dish and refrigerate for at least 2 hours or overnight for optimal absorption.
06 - Preheat the oven to 350°F. Remove casserole from refrigerator while the oven heats. Bake uncovered for 40 to 45 minutes until puffed, golden, and the center is set. Let rest 10 minutes before slicing.
07 - In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened. Set the bowl over a saucepan of simmering water, making sure the base does not touch the water. While whisking, gradually stream in warm melted butter. Whisk continuously until the sauce thickens. Season with cayenne and salt. Remove from heat.
08 - Cut the casserole into portions, plate each serving, and spoon hollandaise sauce over the top. Serve immediately.
# Expert Tips:
01 -
- You can assemble it the night before, meaning you’re free to actually enjoy your morning instead of juggling pans at sunrise.
- The magic is in how every bite tastes like classic Eggs Benedict, but you never have to poach a single egg.
02 -
- If you rush the hollandaise, it can split into a sad, grainy mess—patience pays off here.
- Letting the casserole rest before slicing keeps the squares neat and prevents burning your eager fingers.
03 -
- Toast your muffin cubes briefly before layering to guarantee a perfect custard-to-crunch ratio.
- If the hollandaise breaks, rescue it with a teaspoon of hot water and steady whisking—no one needs to know.