Eggs Benedict Casserole Brunch (Printable)
Layered English muffins, savory Canadian bacon, and rich hollandaise create this make-ahead brunch classic
# What You'll Need:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 tsp salt
06 - 1/2 tsp ground black pepper
07 - 1/4 tsp paprika
→ Hollandaise Sauce
08 - 4 large egg yolks
09 - 1/2 cup unsalted butter, melted and warm
10 - 2 tbsp fresh lemon juice
11 - 1/4 tsp salt
12 - Pinch of cayenne pepper
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Distribute English muffin pieces evenly across the prepared dish. Scatter diced Canadian bacon over the top.
03 - Whisk together eggs, milk, salt, and black pepper in a large bowl until fully blended. Pour mixture evenly over the muffins and bacon.
04 - Cover tightly with aluminum foil. Refrigerate for at least 1 hour, preferably overnight for optimal flavor absorption.
05 - Remove casserole from refrigerator while oven preheats. Sprinkle paprika evenly over the surface.
06 - Bake covered for 30 minutes. Remove foil and continue baking for 15–20 minutes until center is set and top is golden brown.
07 - Set a heatproof bowl over a pot of gently simmering water. Whisk egg yolks, lemon juice, salt, and cayenne for 2–3 minutes until slightly thickened. Slowly drizzle in warm butter while whisking constantly until sauce becomes thick and glossy. Remove from heat.
08 - Let casserole stand for 10 minutes before cutting. Serve slices topped generously with warm hollandaise sauce.
# Expert Hints:
01 -
- You get all the luxurious flavors of Eggs Benedict without standing over a stove poaching eggs for a crowd
- The overnight soak means you wake up, pop it in the oven, and look like a brunch genius
02 -
- Cold eggs straight from the fridge can seize up your hollandaise, so let them sit on the counter for 20 minutes before starting
- If your sauce starts looking grainy or separated, whisk in a teaspoon of ice-cold water and it usually comes back together
03 -
- Use a double boiler or stainless steel bowl set over simmering water for the hollandaise, it gives you more control than direct heat
- Grate your own nutmeg into the hollandaise instead of cayenne for a more sophisticated, warming finish