Eggs Benedict Casserole Brunch (Printable)
Layered English muffin bake with Canadian bacon and creamy hollandaise—ideal for stress-free brunch entertaining.
# What You’ll Need:
→ Casserole 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 Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread English muffin pieces evenly in prepared dish. Top with diced Canadian bacon in a uniform layer.
03 - Whisk together 8 eggs, milk, 1/2 tsp salt, and black pepper in a large bowl until fully combined.
04 - Pour egg mixture evenly over muffin and bacon layers. Press down gently to ensure liquid absorbs.
05 - Cover dish with foil and refrigerate for at least 1 hour or overnight for optimal texture.
06 - Remove casserole from refrigerator while oven preheats. Sprinkle paprika evenly over surface.
07 - Bake covered with foil for 30 minutes at 375°F.
08 - Remove foil and continue baking 15-20 minutes until center is set and top is golden brown.
09 - Place egg yolks, lemon juice, 1/4 tsp salt, and cayenne in a heatproof bowl over simmering water.
10 - Whisk constantly for 2-3 minutes until thickened. Slowly drizzle in warm butter while whisking until sauce reaches glossy, thick consistency. Remove from heat.
11 - Let casserole rest 10 minutes before slicing. Serve warm topped with generous hollandaise sauce.
# Expert Advice:
01 -
- Everything gets prepped the night before so you actually enjoy your own party
- The hollandaise comes out silky every single time, no fancy technique required
02 -
- If your hollandaise breaks or looks curdled, whisk in a teaspoon of cold water and it usually comes back together
- The casserole continues cooking as it rests, so pull it from the oven when the center still has a slight wobble
03 -
- Warm your plates in the oven for 5 minutes before serving, it keeps the hollandaise from setting too fast
- Make double the hollandaise because someone always wants more