Eggs Benedict Casserole Brunch (Printable)

Classic brunch flavors layered into an effortless bake. English muffins, Canadian bacon, and rich hollandaise make this dish a crowd favorite.

# What You'll Need:

→ 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 your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Spread the English muffin pieces evenly in the prepared baking dish. Top with the diced Canadian bacon.
03 - In a large bowl, whisk together eggs, milk, salt, and black pepper. Pour this mixture evenly over the muffin and bacon layer.
04 - Cover the dish with foil and refrigerate for at least 1 hour, or overnight for best results.
05 - Remove the casserole from the fridge while the oven preheats. Sprinkle paprika over the top.
06 - Bake, covered, for 30 minutes. Remove the foil and continue baking for 15–20 minutes, until the center is set and the top is lightly golden.
07 - While the casserole bakes, prepare the hollandaise: In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks, lemon juice, salt, and cayenne for 2–3 minutes until slightly thickened. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and glossy. Remove from heat.
08 - Let the casserole rest for 10 minutes before slicing. Serve slices topped generously with warm hollandaise sauce.

# Expert Advice:

01 -
  • You can assemble it the night before and just pop it in the oven next morning, which means you're not stuck in the kitchen while everyone else is sipping mimosas
  • The homemade hollandaise sounds intimidating but I promise it's easier than you think and makes everything feel fancy
  • Leftovers actually reheat beautifully, so Monday breakfast feels like a weekend treat
02 -
  • If your hollandaise starts to look grainy or separated, whisk in a teaspoon of warm water and it usually comes back together
  • The casserole test is done when a knife inserted in the center comes out clean, not when it looks done on the edges
  • I accidentally used low-fat milk once and the texture was noticeably less creamy, so stick with whole milk
03 -
  • If your hollandaise gets too thick, whisk in a few drops of warm water or lemon juice to thin it back out
  • The best way to reheat leftovers is in a low oven covered with foil microwaving makes the custard rubbery

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