Eggs Benedict Casserole Brunch (Printable)

Classic flavors in a convenient bake—English muffins, Canadian bacon, and rich hollandaise perfect for feeding a crowd.

# 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 oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread English muffin pieces evenly in the prepared dish. Top with diced Canadian bacon.
03 - Whisk together eggs, milk, salt, and black pepper in a large bowl until well combined.
04 - Pour egg mixture evenly over muffins and bacon. Cover with foil and refrigerate at least 1 hour or overnight.
05 - Remove from refrigerator while oven preheats. Sprinkle with paprika. Bake covered for 30 minutes.
06 - Remove foil and bake 15–20 minutes longer until center is set and top is golden brown.
07 - Whisk egg yolks, lemon juice, salt, and cayenne in a heatproof bowl over simmering water for 2–3 minutes until thickened. Slowly drizzle in warm butter while whisking constantly until thick and glossy.
08 - Let casserole rest 10 minutes before slicing. Serve warm topped generously with hollandaise sauce.

# Expert Advice:

01 -
  • You get all the luxurious comfort of Eggs Benedict without standing over a stove poaching eggs individually for a crowd
  • The overnight soak means you can literally wake up, pop it in the oven, and look like a brunch genius
02 -
  • If your hollandaise starts to look grainy or curdle, pull it off the heat immediately and whisk in a teaspoon of cold water
  • The casserole is done when a knife inserted in the center comes out clean, not wet
03 -
  • If you're nervous about the hollandaise, make it first and keep it warm while the casserole bakes
  • Adding a handful of gruyère cheese to the egg mixture makes it even more decadent

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