Eggs Benedict Casserole

My kitchen was a disaster zone the morning I decided to feed eight people brunch with zero plan. Eggs Benedict was requested, but poaching eggs for that many guests sounded like a one way ticket to misery. This casserole was my desperate pivot, and honestly, it turned out better than the original ever could have.

I set it up the night before that brunch, poured my coffee the next morning, and slid it into the oven while everyone was still in pajamas. My friend David stood in the kitchen doorway with his mug and said it smelled like a hotel breakfast. That might be the nicest thing anyone has ever said about my cooking.

Ingredients

• 6 English muffins, split and cut into 1 inch pieces: The nooks and crannies are everything here, they soak up the custard while keeping just enough texture to avoid turning mushy.
• 12 oz Canadian bacon, chopped: Chop it fairly small so every bite gets a salty smoky hit rather than big chewy chunks.
• 8 large eggs (for the casserole): These form the baked custard base that holds everything together.
• 2 cups whole milk: Whole milk creates a richer, silkier custard than low fat alternatives.
• 1 tsp Dijon mustard (casserole): A quiet background note that makes the whole dish taste more complex without anyone knowing why.
• 1/2 tsp salt: Just enough to season the custard without overpowering the salty bacon.
• 1/4 tsp ground black pepper: Freshly cracked is always better, but regular works fine here.
• 1/4 tsp paprika: Mostly for the faint blush of color on top, though it adds a subtle warmth.
• 2 tbsp unsalted butter, melted (casserole): Mixed into the custard for extra richness and browning power.
• 4 large egg yolks (hollandaise): The backbone of your sauce, so use the freshest eggs you can find.
• 1/2 cup unsalted butter, melted (hollandaise): Pour it slowly and steadily for the silkiest result.
• 1 tbsp lemon juice: Brightens the sauce and balances all that richness.
• 1/2 tsp Dijon mustard (hollandaise): A trick I picked up from a line cook, it stabilizes the emulsion and adds depth.
• Salt and pepper, to taste (hollandaise): Season at the end, tasting as you go.

Instructions

Build the foundation:

Grease a 9 by 13 inch baking dish and layer half the English muffin pieces across the bottom. Scatter half the chopped Canadian bacon over them, then repeat with the remaining muffins and bacon.

Whisk the custard:

In a large bowl, whisk together the eight eggs, milk, Dijon mustard, salt, pepper, paprika, and melted butter until completely smooth and evenly combined.

Soak it all:

Pour the custard mixture slowly and evenly over the layered muffins and bacon. Press down gently with a spatula or your hands so every piece gets a good soak.

Chill and wait:

Cover tightly with foil and refrigerate for at least one hour, though overnight gives you the best texture and the easiest morning.

Bake until golden:

If chilled overnight, let the dish sit on the counter while the oven preheats to 350 degrees. Bake covered for 30 minutes, remove the foil, and bake another 15 minutes until the center is set and the top is lightly golden.

Make the hollandaise:

Set a heatproof bowl over a saucepan of barely simmering water and whisk the egg yolks with lemon juice until combined. Slowly drizzle in melted butter while whisking constantly until the sauce thickens, about five minutes, then stir in Dijon and season.

Rest and serve:

Let the casserole rest for ten minutes after baking so it sets up properly for slicing. Serve warm with a generous drizzle of hollandaise over each portion.

Pin It

That brunch turned into a four hour affair where nobody left the table. We refilled mimosas twice and picked at the leftover casserole straight from the dish long after it went cold.

Variations Worth Trying

Sauteed spinach folded into the layers adds color and a earthy bite that cuts through the richness beautifully. Chives scattered on top right before serving give it a fresh onion snap that photographs wonderfully too.

Making It Vegetarian

Smoked tempeh is my favorite swap for the Canadian bacon because it brings a similar smoky chewiness without trying to pretend it is meat. You could also simply double the English muffins and add roasted tomatoes for a completely different but equally satisfying experience.

What to Serve Alongside

A simple arugula salad with lemon vinaigrette is all you need to balance something this indulgent. Roasted potatoes or crispy hash browns work if you want to lean fully into the comfort food direction.

• Sparkling wine or mimosas pair naturally with the richness and the occasion.
• A light fruit salad of berries and citrus segments cleanses the palate between bites.
• Remember that this dish is already heavy, so keep sides bright and fresh rather than rich.

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This is the dish that turned brunch at my house from a rare event into a standing invitation. Good luck only making it once.

Recipe FAQs

→ Can I assemble this casserole the night before?

Yes, in fact it's recommended. After pouring the egg mixture over the muffin and bacon layers, cover tightly with foil and refrigerate overnight. This allows the English muffins to fully absorb the custard for better texture. Let it sit at room temperature for about 20 minutes before baking.

→ What can I substitute for Canadian bacon?

Chopped ham works as a direct substitute. For a vegetarian version, use smoked tempeh or simply omit the meat entirely and add sautéed vegetables like spinach, bell peppers, or tomatoes for extra flavor and substance.

→ How do I prevent the hollandaise from separating?

Keep the heat gentle when using the double boiler method. The water should be barely simmering, not boiling. Whisk constantly while slowly drizzling in the melted butter in a thin stream. If the sauce starts to look curdled, whisk in a teaspoon of cold water to bring it back together.

→ Can I use store-bought hollandaise instead?

Absolutely. A quality jarred hollandaise saves time and still pairs beautifully with the casserole. Warm it gently on the stovetop or in the microwave before drizzling over the baked casserole.

→ What should I serve alongside this dish?

A simple side salad with a light vinaigrette balances the richness. Roasted breakfast potatoes or a fresh fruit platter also pair well. For drinks, mimosas or sparkling wine complement the brunch theme perfectly.

→ How do I store and reheat leftovers?

Store the casserole and hollandaise separately in airtight containers in the refrigerator for up to 3 days. Reheat individual portions of the casserole in the oven at 325°F or in the microwave. Reheat hollandaise gently over a double boiler, whisking until smooth.