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Eggs Benedict Casserole

Eggs Benedict Casserole

This Eggs Benedict Casserole recipe transforms the classic brunch dish into a simple, make-ahead meal without the stress. It captures all the luxurious flavors of Canadian bacon, tangy hollandaise, and English muffins in a comforting casserole format. Perfect for holidays or a lazy Sunday, you can assemble it the night before for an easy, crowd-pleasing breakfast.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 English muffins, split and lightly toasted
  • 8 slices Canadian bacon, chopped
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup melted unsalted butter
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup unsalted butter, melted and hot
  • Pinch of cayenne pepper

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Whisk
  • Blender

Method
 

Instructions
  1. Prepare the Pan and Layers: Grease a 9x13 inch baking dish. Split the toasted English muffins and arrange them in a single layer in the bottom of the dish, cut-side up. Sprinkle the chopped Canadian bacon evenly over the muffins.
  2. Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, chives, salt, and pepper until well combined.
  3. Combine and Rest: Pour the egg mixture evenly over the English muffins and bacon. Press down gently on the muffins to help them absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
  4. Bake the Casserole: Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes. Sprinkle the top with paprika. Bake uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  5. Make the Hollandaise: While the casserole is baking, combine the egg yolks, lemon juice, and Dijon mustard in a blender. Blend for 5-10 seconds until combined. With the blender running on low, very slowly stream in the hot melted butter until the sauce is thick and creamy. Season with a pinch of cayenne.
  6. Serve: Let the casserole cool for a few minutes before slicing. Serve warm, generously drizzled with the hollandaise sauce and a sprinkle of extra chives.

Notes

For the best texture, use slightly stale or well-toasted English muffins as they hold up better to the custard. The key to a silky hollandaise is to use hot butter and pour it very slowly into the blender. This recipe is ideal for making ahead; assemble the casserole the night before and refrigerate to allow the flavors to meld and for a stress-free morning.