Eggs Benedict Casserole Brunch

Last spring, my sister called at midnight asking if I could handle brunch for twelve people the next morning. Half awake, I grabbed this recipe and somehow pulled off something that looked fancy but required zero last minute stress.

Watching my friends hover around the baking dish, stealing peaks under the foil, I realized this might be the only brunch food that gets more attention than the mimosas. The way the sauce melts into every corner still makes my kitchen smell like a Sunday morning.

Ingredients

• 6 English muffins: Stale ones actually work better here, so buy them a couple days ahead or cube and leave them out overnight
• 12 oz Canadian bacon: Diced small helps it distribute evenly through every bite
• 8 large eggs plus 4 yolks: Room temperature eggs whisk into the custard more smoothly
• 2 cups whole milk: The fat content matters for that rich, pudding like texture in the center
• 1/2 tsp salt plus 1/4 tsp for sauce: Canadian bacon brings its own saltiness, so taste as you go
• 1/2 tsp ground black pepper: Fresh cracked adds little sparks of heat throughout
• 1/4 tsp paprika: Gives the top a gorgeous warm color and subtle depth
• 1/2 cup unsalted butter: Melt it slowly so it stays warm but never separates
• 2 tbsp fresh lemon juice: Bottled works in a pinch, but fresh makes the sauce sing
• Pinch of cayenne pepper: Just enough to wake up your palate, not overwhelm it

Instructions

Prep your baking dish:

Grease a 9x13 inch dish thoroughly, getting into all the corners, then preheat your oven to 375°F

Build your foundation:

Spread those English muffin cubes across the bottom, scatter the Canadian bacon over top so every square inch gets covered

Whisk up the custard:

Beat eggs, milk, salt, pepper, and paprika until completely blended, then pour it slowly and evenly over everything

Let it rest:

Cover tightly with foil and refrigerate at least one hour, though overnight is better because the muffins soak up all that creamy liquid

Bake it covered:

Pop it in the oven for 30 minutes with that foil still on, trapping steam so the center cooks through

Get golden:

Remove the foil and bake another 15 to 20 minutes until the top turns golden brown and the middle feels set when you gently shake the pan

Make the magic sauce:

While it bakes, whisk yolks, lemon juice, salt and cayenne over simmering water until thickened, then slowly drizzle in warm butter, whisking constantly until glossy

The waiting game:

Let the casserole rest 10 minutes before slicing, it holds together better and the flavors settle

Bring it together:

Serve each slice with that warm hollandaise poured generously over the top, watching it melt into all the crevices

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My neighbor texted me three days after that brunch party begging for this recipe. She said her teenagers, who normally survive on cereal, actually asked when I was making it again.

Make It Your Own

Swap spinach or sautéed mushrooms for the bacon if you are feeding vegetarians, they add an earthiness that plays beautifully with the rich hollandaise. Sometimes I throw in handfuls of chopped fresh herbs, whatever needs using from the fridge.

Timing Your Brunch

The overnight soak is not just convenient, it transforms the texture from soggy to something closer to bread pudding. I have learned to calculate exactly 20 minutes of resting time before serving, which is perfect for brewing coffee and setting out plates.

Serving Strategy

Keep the hollandaise warm in a heatproof bowl over the pot of water you used to make it, stirring occasionally so it stays pourable. Set out a small spoon so guests can add extra sauce themselves.

• Toast any leftover English muffin pieces and serve on the side for soaking up extra sauce
• A simple arugula salad with lemon vinaigrette cuts right through the richness
• Fresh berries or sliced melon brings brightness to the table

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There is something almost defiant about turning a fussy restaurant dish into a humble casserole that feeds a crowd. Sometimes the best cooking happens when you stop trying to be perfect and just feed people well.

Recipe FAQs

→ Can I prepare this the night before?

Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. The flavors meld beautifully, and you can bake it straight from the fridge the next morning.

→ What's the best way to reheat leftovers?

Reheat individual portions in the microwave at 50% power for 1-2 minutes, or cover the entire dish with foil and warm in a 325°F oven until heated through.

→ Can I make hollandaise sauce ahead?

Hollandaise is best made fresh, but you can whisk it together about 30 minutes before serving. Keep it warm in a heatproof bowl over warm water, whisking occasionally to maintain consistency.

→ What can I substitute for Canadian bacon?

Sautéed mushrooms, fresh spinach, or diced ham work wonderfully. For a vegetarian version, try a combination of sautéed vegetables like bell peppers and onions.

→ How do I know when the casserole is done?

The center should be set with no jiggle when gently shaken, and the top should be lightly golden. A knife inserted near the center should come out clean.

→ Can I freeze this casserole?

Freeze the assembled, unbaked casserole for up to 1 month. Thaw overnight in the refrigerator before baking. Note that the texture of the English muffins may be slightly softer after freezing.