Baked Eggs Benedict Casserole (Printable)
Layers of English muffins, Canadian bacon and custardy eggs baked and topped with warm hollandaise for brunch.
# What You'll 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
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:
01 - Lightly grease a 9x13-inch baking dish with unsalted butter or nonstick spray.
02 - Arrange half the cubed English muffins evenly in the dish and sprinkle with half the diced Canadian bacon. Repeat layering with remaining muffins and bacon.
03 - In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, paprika, and melted butter until well combined. Evenly pour mixture over the layered muffins and bacon, gently pressing down to ensure all pieces are submerged.
04 - Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for optimal flavor and texture.
05 - Preheat oven to 350°F. Allow the casserole to sit at room temperature while the oven heats.
06 - Bake uncovered for 40 to 45 minutes until the surface is puffed and golden and the center is set. Let rest for 10 minutes before slicing.
07 - For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl until light. Set bowl over a saucepan of gently simmering water, ensuring the bottom does not touch the water. Whisk constantly while slowly streaming in the melted warm butter until the sauce thickens. Season with cayenne pepper and salt. Remove from heat.
08 - Slice baked casserole, plate individual portions, and drizzle generously with warm hollandaise. Serve immediately.
# Expert Tips:
01 -
- You secretly get all the flavor of Eggs Benedict without standing over a stove flipping poached eggs.
- It’s brilliant for feeding a group—everyone gets their share, hot and golden, all at once.
02 -
- Don’t skip the resting step after baking—the casserole can fall apart if you rush it out too soon.
- Adding the butter to hollandaise gradually is crucial; rushing creates scrambled eggs instead of a smooth sauce.
03 -
- Always whisk hollandaise over simmering water, never boiling—that gentle heat is essential for silkiness.
- For a sharper finish, try swapping in a splash of white wine vinegar for part of the lemon juice.