Eggs Benedict Casserole

Last Christmas morning, my sister showed up with groceries and announced we were making Eggs Benedict for twelve people. I stared at the dozen eggs on the counter and remembered all those times I'd broken hollandaise sauce or accidentally poached eggs directly into simmering water. We abandoned the individual plates and threw everything into a casserole dish instead.

The first time I served this, my brother-in-law asked if I'd been secretly practicing hollandaise technique for weeks. I confessed that actually I'd nearly curdled it twice that morning while my mom kept making me walk away from the stove to taste-test the casserole. Sometimes having someone else in the kitchen saves breakfast.

Ingredients

• 6 English muffins: Split and cut into 1-inch pieces, these create that classic nooks-and-crannies texture that soaks up the egg mixture beautifully
• 12 oz Canadian bacon: Diced into bite-sized pieces, this brings the savory, smoky flavor without too much salt overpowering the dish
• 8 large eggs: The backbone of the casserole, creating that fluffy, protein-rich custard that binds everything together
• 2 cups whole milk: Creates that velvety texture that makes this taste like restaurant-quality brunch
• 1 teaspoon Dijon mustard: Adds just enough subtle tang to cut through all the richness
• 1/2 cup unsalted butter: For the hollandaise sauce, melted slowly and whisked in until impossibly smooth
• 3 large egg yolks: The secret to restaurant-style hollandaise that actually works every time
• 1 tablespoon fresh lemon juice: Brightens the hollandaise and balances all that buttery goodness

Instructions

Layer the Foundation:

Grease a 9x13-inch baking dish and scatter half the English muffin pieces across the bottom, followed by half the Canadian bacon. Repeat with remaining muffins and bacon, creating beautiful alternating layers that will bake into golden perfection.

Whisk the Custard:

In a large bowl, beat together the eggs, milk, salt, pepper, Dijon mustard, and paprika until completely combined and slightly frothy. Pour this mixture evenly over the layered muffins and bacon, pressing gently to help the bread drink up all that creamy liquid.

Let It Rest:

Cover the dish and refrigerate for at least one hour, though overnight is even better. This waiting game transforms regular bread into something that tastes like it's been soaking up flavor for days.

Bake Until Golden:

Preheat your oven to 375°F and bake the casserole uncovered for 40 to 45 minutes. You're looking for a set center and gorgeous golden-brown edges that make the whole kitchen smell like a fancy brunch spot.

Make the Hollandaise:

While the casserole bakes, whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl over simmering water. Slowly drizzle in melted butter, whisking constantly until the sauce thickens into something impossibly creamy.

Bring It All Together:

Let the baked casserole rest for 10 minutes before slicing into generous squares. Drizzle that warm hollandaise sauce over each portion like you're plating at a restaurant, and finish with chives if you want to make it look extra fancy.

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This recipe has become my go-to for whenever life calls for celebrating with people I love. There's something about gathering around a warm, bubbling casserole while hollandaise gets passed around the table that turns breakfast into an event.

Make It Your Own

My friend adds sautéed spinach between the layers for extra nutrition, and I've tried roasted asparagus when spring produce looks too good to pass up. The casserole format is incredibly forgiving, welcoming whatever vegetables or tweaks make your family happy.

Perfect Pairings

Bright, sparkling wine cuts through all that richness beautifully, making Prosecco or Champagne the natural choice. A simple fruit salad on the side keeps things feeling balanced without much extra effort.

Leftovers and Storage

The hollandaise is best made fresh, but leftover casserole reheats surprisingly well in a 350°F oven for about 15 minutes. I've eaten it straight from the refrigerator the next morning with zero complaints.

• Store leftover casserole in an airtight container for up to 3 days
• Never microwave hollandaise, it will separate and turn into a sad, broken mess
• Wrap the unbaked casserole tightly and freeze for up to one month, thawing overnight before baking

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There's something deeply satisfying about turning a fussy restaurant dish into something you can feed to eight people without losing your mind. This casserole has taught me that comfort food tastes even better when shared with a room full of happy people.

Recipe FAQs

→ Can I make this casserole ahead of time?

Yes, assemble the entire dish the night before and refrigerate overnight. This actually helps the bread absorb more flavor. Bake fresh in the morning when ready to serve.

→ What can I substitute for Canadian bacon?

Turkey bacon, ham, or crumbled cooked bacon work well. For a meatless version, try sautéed mushrooms or spinach instead.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

→ Can I use store-bought hollandaise?

Yes, store-bought hollandaise works in a pinch, but homemade hollandaise provides superior flavor and texture. The homemade version takes just 10 minutes.

→ How do I know when the casserole is done?

The casserole is ready when the center is set and no longer jiggles, and the top is golden brown. A knife inserted near the center should come out clean.

→ Can I freeze this casserole?

Freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking. hollandaise is best made fresh.