Eggs Benedict Casserole (Printable)

Baked layers of English muffins, Canadian bacon, and eggs topped with rich hollandaise sauce for a crowd-pleasing brunch.

# What You'll Need:

→ Base

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 oz Canadian bacon or ham, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Hollandaise Sauce

08 - 1/2 cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Salt, to taste

→ Garnish

14 - Fresh chives, finely chopped
15 - Paprika

# Steps:

01 - Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Top with half of the diced Canadian bacon. 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, and black pepper until fully combined. Pour the mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bread to absorb the custard.
04 - When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats up.
05 - Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown. If the top begins to brown too quickly, loosely tent with aluminum foil during the last 10 minutes of baking.
06 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Whisk constantly for about 2 minutes until the mixture slightly thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce becomes thick and glossy. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with the warm hollandaise sauce. Garnish with chopped fresh chives and a light dusting of paprika. Serve immediately while hot.

# Expert Tips:

01 -
  • All the indulgence of Eggs Benedict without standing at the stove poaching eggs one by one while your guests wait.
  • The hollandaise drizzle on top makes it feel fancy, but the casserole itself is honestly forgiving and beginner friendly.
  • You assemble it the night before, so the morning of your brunch is genuinely stress free.
02 -
  • If you skip the overnight soak, the muffin pieces in the center will stay dry and the custard will not distribute evenly, so patience here genuinely makes or breaks the dish.
  • The hollandaise will separate if it gets too hot or too cold, so keep the double boiler water at a bare simmer and serve the sauce right away or hold it warm over the pan with the heat off.
03 -
  • Toasting the English muffin pieces in a dry skillet for two minutes before layering them gives the casserole a nutty flavor and prevents the bottom from becoming sodden.
  • Add a tablespoon of warm water to your hollandaise if it starts to look too thick or strained, because a loose silky sauce pours beautifully over the casserole while a stiff one sits on top like a blanket.

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