Baked Eggs Benedict Casserole (Printable Version)
Layers of English muffins, Canadian bacon and custardy eggs finished with quick 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
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
→ Quick 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 Make It:
01 - Lightly grease a 9x13-inch baking dish using butter or nonstick spray.
02 - Scatter half the English muffin cubes evenly in the prepared dish and top with half the diced Canadian bacon. Repeat layers with the remaining muffins and bacon.
03 - In a large 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 bacon, pressing gently to ensure everything is soaked. Cover and refrigerate for at least 2 hours, or overnight for best texture.
05 - Remove the dish from the refrigerator. Preheat oven to 350°F.
06 - Bake uncovered for 40 to 45 minutes, until the top is puffed, golden, and the center is set. Rest 10 minutes before serving.
07 - Combine egg yolks and lemon juice in a heatproof bowl and whisk until pale. Place over a saucepan of simmering (not boiling) water. Whisk constantly while slowly streaming in melted butter. Continue whisking until thickened, then season with cayenne and salt. Remove from heat.
08 - Cut the casserole into portions, plate, and drizzle each serving with warm hollandaise sauce. Serve immediately.
# Helpful Hints:
01 -
- Your secret: you prep it ahead and the oven does the work while you sip your coffee.
- It’s a complete brunch on one platter, creamy, savory, and never boring.
02 -
- If you rush the baking and skip the rest time, the casserole can be watery in the middle.
- Whisking hollandaise over gentle heat and adding butter slowly was the secret to getting mine thick (and not scrambled) at last.
03 -
- Always let the casserole rest after baking; it holds together better and the flavor settles.
- If you must reheat the hollandaise, do it gently with a splash of water—never over direct heat.