Eggs Benedict Casserole Brunch

The first time I made this casserole for a Mother's Day brunch, my sister actually asked if I'd spent hours assembling individual Eggs Benedicts. I just winked and kept refilling her coffee. That's the beauty of this dish it captures everything we love about the classic brunch favorite but transforms it into something you can actually make while half awake and chatting with guests. The way the English muffins soak up that eggy custard overnight reminds me of French toast, but with all those savory Canadian bacon bits scattered throughout like little hidden treasures.

Last summer my friend Sarah hosted what she called 'fake fancy brunch' where everyone wore sunglasses indoors and we ate this casserole on paper plates. Something about that combination of silky hollandaise over crispy English muffin edges had everyone going back for seconds, even the guy who claimed he hated breakfast food. I've since learned that the secret is letting it sit those ten minutes after baking it lets everything settle so each slice holds together instead of collapsing into a delicious mess on your plate.

Ingredients

• 6 English muffins, split and cut into 1-inch pieces: I've found that slightly stale muffins actually work better here because they hold up to the overnight soak without getting mushy
• 12 oz Canadian bacon, diced: The sweetness of Canadian bacon balances the rich hollandaise better than regular bacon does
• 8 large eggs: Room temperature eggs incorporate more smoothly into the milk mixture
• 2 cups whole milk: Trust me on the whole milk it makes the custard so much creamier than skim or low-fat versions
• 1/2 tsp salt: This seasons the base but remember the Canadian bacon and hollandaise both add saltiness too
• 1/2 tsp ground black pepper: Freshly cracked pepper makes a noticeable difference here
• 1/4 tsp paprika: Mostly for that pretty golden-red color on top, but it adds a subtle warmth too
• 4 large egg yolks: Separate these when the eggs are cold it's so much easier than trying to do it with room temperature eggs
• 1/2 cup unsalted butter, melted and warm: Warm butter incorporates into the yolks without scrambling them, which I learned the hard way
• 2 tbsp fresh lemon juice: Fresh is absolutely essential here bottled juice just doesn't have the same bright acidity
• 1/4 tsp salt: For the hollandaise, start with less and add more if needed
• Pinch of cayenne pepper: Just enough to wake up your palate, not enough to actually make it spicy

Instructions

Get ready to bake:

Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter I like to use the wrapper from the butter I'm melting for the hollandaise

Build your base:

Spread those English muffin pieces evenly across your dish and scatter the diced Canadian bacon on top, trying to distribute it somewhat evenly so every slice gets some bacony bits

Make the custard:

In a large bowl, whisk together your eggs, milk, salt, and black pepper until everything's fully combined and slightly frothy

Pour and tuck in:

Pour this mixture evenly over the muffins and bacon, then cover with foil and refrigerate for at least 1 hour, though overnight is even better for the best texture

Prep for the oven:

When you're ready to bake, take the dish out while the oven preheats so it's not ice cold, then sprinkle that paprika over the top for color

Bake covered:

Bake covered with foil for 30 minutes this steams the custard and keeps everything moist

Get golden:

Remove the foil and bake for another 15 to 20 minutes until the center is set and the top has those gorgeous lightly golden edges

Make the hollandaise magic:

While the casserole bakes, set up a double boiler with a heatproof bowl over gently simmering water, then whisk together egg yolks, lemon juice, salt, and cayenne for 2 to 3 minutes until it thickens slightly

Emulsify like a pro:

Slowly drizzle in that warm melted butter while whisking constantly the sauce will transform into something thick, glossy, and incredible

The patience part:

Let the casserole rest for 10 minutes before slicing it helps everything set so you get neat servings, then drizzle that warm hollandaise generously over each slice

Save

My roommate in college used to request this for every single birthday celebration. We'd serve it on actual china plates we'd thrifted for three dollars total, eating on the floor of our tiny apartment because we didn't have a proper dining table. Something about that combination of warm, savory comfort food and the luxury of hollandaise made even a cramped Saturday morning feel like a special occasion worth celebrating.

Make It Yours

I've played around with this recipe more times than I can count. Sometimes I add a handful of sharp cheddar to the base, especially when I'm feeding people who think every breakfast should involve cheese. Other times I'll throw in some sautéed spinach with the Canadian bacon because green things make me feel better about all that hollandaise I'm about to consume. The structure of the casserole is forgiving enough that you can make it work with whatever you have on hand or whatever your crowd prefers.

The Hollandaise Learning Curve

My first attempt at hollandaise was an unmitigated disaster I scrambled the yolks because my water was boiling too furiously and ended up with something that looked like yellow cottage cheese. The trick is keeping that water at a gentle simmer, barely bubbling. Now I can make hollandaise while carrying on a conversation, but I still stand over the bowl with total focus, slowly drizzling that butter like I'm defusing a bomb. When it finally comes together thick and glossy and perfect, I still do a little happy dance every single time.

Planning The Perfect Brunch

The smartest brunch hosting trick I ever learned is doing absolutely everything possible the night before. This casserole is basically built for that strategy you assemble it, cover it, and literally forget about it until morning. While it bakes, you have exactly enough time to set the table, slice some fruit, and pretend you've been calm and organized the entire time. Your guests will never know you were fratically wiping down counters ten minutes before they arrived.

• Set out all your hollandaise ingredients the night before so you're not scrambling to find things with wet hands
• Warm your serving plates in the oven for the last few minutes of baking time keeps everything hotter longer
• Have your lemon juice already squeezed and measured it's annoying to stop and squeeze lemons while your butter is cooling

Save

There's something genuinely satisfying about serving a dish that looks like it came from a restaurant kitchen but was actually assembled in your pajamas the night before. That's the kind of cooking I can get behind.

Recipe Questions & Answers

→ Can I prepare this casserole the night before?

Absolutely. Assemble the entire casserole, cover tightly with foil, and refrigerate overnight. The extra chilling time allows the English muffins to absorb the egg mixture even better, resulting in a more cohesive and flavorful dish. Simply bake as directed when ready to serve.

→ What makes the hollandaise sauce silky and smooth?

The key is gentle, steady heat and constant whisking. Using a double boiler prevents the eggs from scrambling while they thicken. Drizzling the warm butter in a slow, steady stream while whisking vigorously creates an emulsion that results in that luxurious, velvety texture.

→ Can I make this vegetarian?

Yes, substitute the Canadian bacon with sautéed mushrooms, spinach, or even diced bell peppers. The vegetarian version maintains all the comforting appeal while offering delicious alternatives. Sauté vegetables beforehand to remove excess moisture and concentrate flavor.

→ How do I know when the casserole is done baking?

The casserole is finished when the center is set and no longer jiggles when you gently shake the pan. The top should be lightly golden, and a knife inserted near the center should come out clean. The residual heat continues cooking the dish slightly as it rests.

→ Can I freeze leftovers?

While best enjoyed fresh, leftovers can be frozen for up to one month. Slice portions, wrap individually in plastic and foil, then thaw overnight in the refrigerator. Reheat gently in the oven at 325°F until warmed through. Note that the hollandaise is best made fresh and added after reheating.