Eggs Benedict Casserole Brunch (Printable)

Layered English muffins, Canadian bacon, and eggs baked to golden perfection topped with creamy hollandaise sauce.

# 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

# How To Make It:

01 - Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
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, 1/2 tsp salt, and black pepper until well combined. 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. This allows the bread to absorb the egg mixture.
05 - Remove the casserole from the fridge while the oven preheats. Sprinkle paprika over the top. Bake, covered with foil, for 30 minutes.
06 - 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, set up a double boiler: place a heatproof bowl over a pot of gently simmering water. Whisk together egg yolks, lemon juice, 1/4 tsp 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 Hints:

01 -
  • You can assemble everything the night before and simply bake it when guests arrive
  • The hollandaise turns out silky smooth every time, even for first timers
  • Feeds a crowd without the stress of poaching individual eggs
02 -
  • If the hollandaise starts to look grainy or curdled, immediately whisk in a teaspoon of cold water to bring it back together
  • The refrigeration time is not optional, it's what transforms this from soggy bread into something special
03 -
  • Leftovers reheat surprisingly well in a low oven, covered with foil
  • If making ahead, keep the hollandaise ingredients separate and make it fresh just before serving

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