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Eggs Benedict Casserole

Eggs Benedict Casserole

This Eggs Benedict Casserole is a game-changer for hosting brunch, packing all the classic, decadent flavor of the original into a simple, make-ahead dish. It allows you to enjoy the morning with your guests without the stress of last-minute poaching and sauce-making. The recipe transforms simple ingredients into a moist, flavorful, and utterly delicious brunch that feels both elegant and comforting.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 whole English muffins, split and cubed
  • 8 ounces Canadian bacon, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1/4 cup chopped green onions or chives
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • A pinch of paprika
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted and hot
  • A pinch of cayenne pepper
  • Salt to taste

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Whisk
  • Blender

Method
 

Instructions
  1. Prepare the Dish: Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the cubed English muffins in an even layer across the bottom. Sprinkle the diced Canadian bacon evenly over the muffins.
  2. Mix the Custard: In a large bowl, whisk together the 8 large eggs, whole milk, chopped green onions, Dijon mustard, salt, and pepper until everything is well combined and slightly frothy.
  3. Soak the Casserole: Pour the egg mixture evenly over the English muffins and Canadian bacon. Gently press down on the top with a spatula to ensure all the muffin pieces are submerged and soaking up the liquid.
  4. Chill Overnight: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. This is the key step for the best texture.
  5. Bake the Casserole: When ready to bake, preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20 minutes. Sprinkle the top with paprika. Bake, uncovered, for 45-55 minutes, or until the center is set (a knife inserted in the middle comes out clean) and the top is golden brown.
  6. Make the Hollandaise: While the casserole is baking, prepare the sauce. Add the 3 egg yolks and lemon juice to a blender. Blend for just a few seconds to combine. With the blender running on low, slowly stream in the hot, melted butter. The sauce will thicken and emulsify. Season with cayenne and salt.
  7. Serve: Let the casserole cool for about 10 minutes before slicing. Serve warm, with a generous drizzle of the Hollandaise sauce over each portion.

Notes

For best results, toast the English muffin cubes before adding them to the dish to prevent a soggy bottom. The blender Hollandaise sauce can be made up to a day in advance and reheated by placing its container in a bowl of warm water and whisking gently. The casserole is done when a knife inserted into the center comes out clean. Substitutions are welcome: try ham or sausage instead of Canadian bacon, or add cooked vegetables like spinach for a vegetarian option.