Eggs Benedict Casserole
Eggs Benedict Casserole brings all the brunch comfort without the last-minute scramble. I love that it can be prepped the night before and baked fresh when everyone’s ready to eat. It fits just as easily on a Thanksgiving and Christmas morning as it does on a quiet Sunday brunch. Leftovers store well and reheat beautifully, which means nothing goes to waste.
Equipment
- Ceramic ramekins,
Ingredients
For the Casserole:
- 1 tablespoon butter
- 6 English muffins split and cut into 1-inch cubes
- 8 slices Canadian bacon cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley for garnish
For the Hollandaise Sauce:
- 3 large egg yolks room temperature
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter melted and hot
- Pinch of salt
- Pinch of cayenne pepper
Instructions
Hollandaise Sauce:
- Add egg yolks, salt, and cayenne pepper to a blender. With the blender off, add lemon juice. Blend on low for a few seconds.3 large egg yolks, Pinch of salt, Pinch of cayenne pepper, 1 tablespoon fresh lemon juice
- While blending, slowly stream in the hot melted butter until the sauce thickens and turns creamy. Set aside until ready to serve.½ cup unsalted butter
For the Casserole:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter.1 tablespoon butter
- Spread the English muffin cubes on a baking sheet and toast for 10–12 minutes, until lightly golden. Cool for at least 15 minutes.6 English muffins
- Add toasted muffins and Canadian bacon to the buttered dish. Toss gently to combine and spread evenly.8 slices Canadian bacon
- In a large bowl, whisk together eggs, milk, mustard, paprika, garlic powder, salt, and pepper. Pour the custard mixture evenly over the muffins and bacon.8 large eggs, 2 cups whole milk, 1 tablespoon Dijon mustard, ½ teaspoon paprika, ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper
- Let rest at room temperature for 30 minutes to 1 hour, or cover and refrigerate overnight (up to 24 hours).
- Bake uncovered for 35–40 minutes, until the custard is set and the top is golden.
- Cool for 10 minutes, then sprinkle with parsley. Serve with hollandaise drizzled on top (about ⅓ cup) and the rest on the side.Fresh parsley
Video
Notes
- Use Hot Butter for Hollandaise: The melted butter must be hot when blended to help the sauce thicken and emulsify properly.
- Cool Muffins Before Assembling: Let the toasted muffins cool completely before adding them to the dish to prevent steaming and sogginess.
- Even Distribution Matters: Toss the bacon and muffins together gently so the custard soaks through evenly and each bite has a balanced texture.
- Use Whole Milk for the Custard: Stick with whole milk for the creamiest texture. Lower-fat options may cause the custard to bake up thinner or less stable.
- Let It Rest: Allowing the assembled casserole to rest helps the custard absorb fully, whether you're baking it right away or the next day.
- Don’t Skip the Cooling Time: After baking, let the casserole cool for 10 minutes so it sets up and slices cleanly.
- Add Parsley Just Before Serving: Wait to garnish until the end to keep the herbs fresh and vibrant.
- Try Diced Ham Instead: You can swap the Canadian bacon for diced ham if that’s what you have on hand. It mixes in easily and bakes up just as well in the custard.
Nutrition
Calories: 511kcalCarbohydrates: 32gProtein: 24gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 390mgSodium: 1062mgPotassium: 439mgFiber: 2gSugar: 4gVitamin A: 1194IUVitamin C: 1mgCalcium: 186mgIron: 2mg
Tried this recipe?Let us know how it was!