Baked Eggs Benedict Casserole (Printable)
English muffins, Canadian bacon and eggs baked with a silky hollandaise—ideal make-ahead brunch.
# What You Need:
→ Casserole Base
01 - 6 English muffins, split and cut into cubes
02 - 12 ounces Canadian bacon or ham, diced
→ Egg Custard
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
# How-To:
01 - Grease a 9x13-inch baking dish with unsalted butter or nonstick spray.
02 - Arrange half of the English muffin cubes evenly in the prepared baking dish, then scatter half of the diced Canadian bacon over the top. Repeat layering with remaining English muffins and Canadian bacon.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, paprika, and melted butter until well combined.
04 - Pour the egg mixture evenly over the layered muffins and Canadian bacon, pressing gently to ensure all pieces are at least partially submerged.
05 - Cover the dish and refrigerate for at least 2 hours or preferably overnight to allow the custard to absorb.
06 - Preheat oven to 350 degrees Fahrenheit. Remove the assembled casserole from the refrigerator while the oven heats.
07 - Bake the casserole uncovered for 40 to 45 minutes, or until puffed, golden brown, and set in the center. Allow to rest for 10 minutes out of the oven.
08 - In a heatproof mixing bowl, whisk together egg yolks and lemon juice until combined and slightly thickened. Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. While whisking constantly, slowly stream in melted butter until sauce thickens. Season with a pinch of cayenne and salt to taste. Remove from heat.
09 - Slice the baked casserole, distribute onto plates, and drizzle each portion generously with hollandaise sauce. Serve immediately.
# Expert Tips:
01 -
- This secret casserole hack means no one is stuck panicking over poached eggs while guests gather hungrily in the next room.
- I love how the Canadian bacon melts into the muffins, creating bites that taste like classic Eggs Benedict but without the stress.
02 -
- Once, I forgot to chill the assembled casserole and the texture turned out tough and dry—never skip that resting time.
- If the hollandaise looks like it's about to separate, a quick splash of cold water and more whisking can rescue it most times.
03 -
- To guarantee extra-fluffy results, let the casserole warm on the counter while the oven preheats.
- Strain the hollandaise through a fine mesh sieve for a perfectly smooth finish that feels restaurant-worthy.