Eggs Benedict Casserole
If you love the classic flavors of Eggs Benedict but don’t love the work and mess of poaching eggs, this Eggs Benedict Casserole is the brunch solution you’ve been waiting for. This easy make-ahead breakfast casserole layers English muffins, savory ham, and creamy eggs into one comforting dish that bakes to golden perfection. Prep it the night before and simply bake it in the morning for a stress-free brunch that still feels special.
Equipment
- 9x13 Casserole Dish
- Mixing bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Medium Sized Saucepan
- Instant Read Thermometer
Ingredients
- 12 oz Canadian bacon (divided) chopped
- 6 English muffins chopped into 1” cubes
- 8 large eggs
- 2 cups milk
- ¼ tsp onion powder optional
- ¼ tsp paprika (divided) optional
- ⅛ tsp garlic powder optional
- ½ tsp salt
- ½ tsp ground black pepper
Hollandaise Sauce
- 4 large egg yolks
- ½ cup heavy cream
- 1 ½ Tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ cup salted butter melted
- ⅛ tsp cayenne pepper optional
Instructions
Night Before
- Grease a 9×13-inch casserole dish with butter.
- Spread ⅓ of the Canadian bacon in the bottom of the dish.12 oz Canadian bacon (divided)
- Add the cubed English muffins, then top with the remaining Canadian bacon.6 English muffins chopped into 1” cubes
- In a large bowl, whisk together eggs, milk, salt, pepper, onion powder (if using), garlic powder (if using), and half the paprika (if using).8 large eggs, 2 cups milk, ¼ tsp onion powder, ¼ tsp paprika (divided), ⅛ tsp garlic powder, ½ tsp salt, ½ tsp ground black pepper
- Pour evenly over the casserole.
- Cover tightly with foil and refrigerate overnight.
Morning
- Preheat oven to 375°F (190°C).
- Sprinkle the remaining paprika over the casserole and cover with foil.
- Bake 35 minutes, then remove foil and bake another 30 minutes, until the center is set and the top is lightly crisp.
- Start the hollandaise sauce during the last 10 minutes of baking. Remove casserole from oven.
Hollandaise Sauce
- In a heatproof bowl, whisk together egg yolks, heavy cream, lemon juice, and Dijon mustard.4 large egg yolks, ½ cup heavy cream, 1 ½ Tbsp fresh lemon juice, 1 tsp dijon mustard, ⅛ tsp cayenne pepper
- Place over a double boiler (bowl not touching the water) and whisk constantly until thickened and reaches 160°F.
- Slowly drizzle in melted butter, whisking continuously until smooth.½ cup salted butter
- Thin with a little warm water if needed. Serve drizzled over slices of the casserole.
Notes
- Canadian bacon is also known as back bacon and is a leaner cut than regular bacon and is almost always fully cooked and cured. You could replace with regular cooked bacon if you wanted. You could also try replacing with smoked salmon if you like.
- The addition of garlic and onion powder is totally optional. It is not in a traditional eggs benedict, but it adds a little extra "je ne sais quoi". If you feel it is going to be too early in the morning for onion and garlic, feel free to leave it out.
- It's important to whisk constantly while heating the eggs and cream so that the mixture heats up evenly and you don't cook the eggs into a solid.
- Again, whisk constantly while drizzling in the melted butter. You want to completely incorporate the butter so that the fat is fully emulsified. If you just dump the butter in all at once, you may not be able to emulsify it into the sauce.
- The sauce will start to thicken up around 150F but bringing it to 160F allows you to pasteurize the eggs so you are safe from any possible salmonella bacteria. Having an Instant read thermometer is the easiest way to know when you are done.