Eggs Benedict Breakfast Casserole (Printable)

Classic brunch flavors in an easy bake-and-serve format with creamy hollandaise topping.

# What You'll 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. Scatter half of the English muffin pieces evenly in the dish. Top with half of the Canadian bacon. Repeat with remaining muffins and bacon to create two complete layers.
02 - In a large bowl, whisk together the eggs, milk, salt, black pepper, Dijon mustard, and paprika until fully combined. Pour the mixture evenly over the muffin and bacon layers. Press gently with a spatula to ensure the bread absorbs the egg mixture.
03 - Cover the dish with plastic wrap or aluminum foil. Refrigerate for at least 1 hour, or overnight for best results to allow flavors to meld.
04 - Preheat oven to 375°F.
05 - Remove casserole from the refrigerator while the oven heats. Bake, uncovered, for 40–45 minutes, until the center is set and the top is golden brown.
06 - While the casserole bakes, prepare the hollandaise sauce: In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in melted butter, whisking constantly until thickened and smooth. Remove from heat.
07 - Let the baked casserole rest for 10 minutes before slicing. Serve warm, drizzled generously with hollandaise sauce. Garnish with fresh chives or parsley and additional black pepper if desired.

# Expert Tips:

01 -
  • You get all the luxurious flavors of Eggs Benedict without the stress of poaching eggs for a crowd
  • The make ahead nature means you can actually enjoy your own brunch party
02 -
  • Adding cold egg mixture to hot hollandaise will break the sauce completely, so have your melted butter warm but not hot
  • The refrigeration time is not optional, the English muffins need that soak to achieve the right texture
03 -
  • Day old English muffins actually work better because they absorb the custard without getting mushy
  • If your hollandaise starts to look grainy, whisk in a teaspoon of cold water to bring it back together

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