Eggs Benedict Casserole (Printable)

Savory breakfast bake with English muffins, Canadian bacon, eggs, 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

# Directions:

01 - Grease a 9x13-inch baking dish thoroughly. Scatter half the English muffin pieces evenly across the bottom. Layer with half the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - Whisk together eggs, milk, salt, black pepper, Dijon mustard, and paprika in a large bowl until fully blended. Pour evenly over the layered ingredients, pressing gently to help bread absorb the liquid.
03 - Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 1 hour, or preferably overnight to allow flavors to meld and bread to fully soak.
04 - Set oven to 375°F and allow to fully preheat while preparing the hollandaise sauce.
05 - Create a double boiler by placing a heatproof bowl over a pot of gently simmering water. Whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne in the bowl. Slowly drizzle in melted butter while whisking constantly until thickened and smooth. Remove from heat and keep warm.
06 - Remove casserole from refrigerator while oven heats. Bake uncovered for 40 to 45 minutes until the center is set and top is golden brown.
07 - Let the baked casserole rest for 10 minutes before slicing. Serve warm, generously drizzled with hollandaise sauce. Garnish with fresh chives or parsley if desired.

# Expert Tips:

01 -
  • The overnight soak makes the bread impossibly tender, like it is been hugged by the egg mixture all night long
  • You get all those luxurious hollandaise vibes without the stress of timing everything perfectly
02 -
  • Do not rush the refrigeration step, or you will end up with soggy bread and scrambled eggs instead of a cohesive casserole
  • The hollandaise can break if your water gets too hot or you pour the butter too quickly, so keep the heat gentle and steady
03 -
  • If your hollandaise looks curdled, whisk in a teaspoon of cold water and it will usually come back together
  • Leftovers reheat surprisingly well in the oven at 350°F for about 15 minutes

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