Eggs Benedict Casserole

Sunday mornings at our house have a sound: the clatter of a 9x13 dish being pulled from the cabinet, followed by the rustle of aluminum foil. My partner started requesting this casserole after I made it once on a whim, using leftover English muffins that were going stale. Now it shows up at every holiday brunch and most lazy weekends in between.

The first time I served this to friends, someone actually set down their fork and stared at me across the table. We had been up late the night before telling stories around a fire, and nobody expected anything beyond scrambled eggs and toast. That casserole turned a sleepy morning into an impromptu feast that stretched into afternoon.

Ingredients

• English muffins (6, split and cut into 1 inch pieces): The nooks and crannies are the whole point here, because they soak up the custard like little sponges and create pockets of softness throughout.
• Canadian bacon (12 oz, chopped): Its smoky sweetness plays against the rich eggs, and chopping it small means every bite gets some.
• Large eggs (8 for the casserole plus 4 yolks for hollandaise): Room temperature eggs blend more smoothly into the custard, so pull them out of the fridge early.
• Whole milk (2 cups): Whole milk gives the custard body that skim or low fat simply cannot match.
• Dijon mustard (1 tsp for casserole, ½ tsp for hollandaise): Just a touch cuts through the richness and adds a gentle warmth most people cannot quite identify.
• Salt, pepper, and paprika (½ tsp, ¼ tsp, ¼ tsp): Paprika sprinkled through the custard adds subtle color and a faint smokiness that ties everything together.
• Unsalted butter (2 tbsp melted for casserole, ½ cup melted for hollandaise): Use unsalted so you control the seasoning, and melt it gently so it does not brown.
• Lemon juice (1 tbsp): Fresh squeezed only, because the bottled stuff tastes flat and throws off the hollandaise balance.

Instructions

Prep the oven and dish:

Heat your oven to 350 degrees Fahrenheit and grease the 9x13 baking dish with butter or a quick spray, making sure to get into the corners.

Build the layers:

Scatter half the muffin pieces across the bottom, then sprinkle on half the chopped Canadian bacon, and repeat both layers so everything is evenly distributed.

Whisk the custard:

Crack the 8 eggs into a large bowl, pour in the milk, add the mustard, salt, pepper, paprika, and melted butter, then whisk until the mixture is smooth and uniform in color.

Soak it all:

Pour the custard slowly over the layered muffins and bacon, then press down gently with your hands or the back of a spoon so every piece gets a chance to drink up the liquid.

Chill overnight if possible:

Cover tightly with foil and refrigerate for at least an hour, though overnight is the real secret to that velvety interior texture.

Bake covered, then uncovered:

Pull the dish from the fridge while the oven preheats, bake covered for 30 minutes, then remove the foil and bake another 15 minutes until the top is lightly golden and the center is set.

Make the hollandaise:

Set a heatproof bowl over a pan of barely simmering water, whisk the yolks and lemon juice together, then slowly drizzle in the melted butter while whisking constantly until the sauce thickens enough to coat the back of a spoon.

Finish and serve:

Let the casserole rest for 10 minutes so the layers settle, then slice into generous squares and spoon hollandaise over each portion while it is still warm.

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One Easter morning I carried this dish to the table still bubbling, and my niece reached for a second helping before the rest of us had even sat down. There is something about pulling a golden casserole from the oven that makes the whole kitchen feel like the heart of the home.

Making It Your Own

This recipe is a framework more than a rule book. I have folded in sauteed spinach when I wanted something greener, scattered chopped tomatoes across the top in August, and once used leftover ham from Thanksgiving with surprisingly good results. A handful of fresh chives snipped over the finish adds a brightness that makes the whole plate sing.

Feeding a Crowd Without Losing Your Mind

The beauty of a casserole is that it does all the work while you visit with your guests. Set out a platter of roasted potatoes, a simple green salad, and a pitcher of mimosas, and brunch is complete. Everything can be prepped the night before, which means you actually get to enjoy the morning instead of being chained to the stove while everyone else laughs in the other room.

Tools That Make This Easier

A heavy ceramic 9x13 dish holds heat evenly and looks good enough to go straight to the table. You will also want a sturdy whisk for the hollandaise, a heatproof bowl that fits snugly over your saucepan, and measuring cups you trust.

• A glass bowl lets you see the color of the hollandaise change as it thickens.
• Foil pressed tightly against the dish prevents the top from drying out during the first bake.
• Always taste the hollandaise right before serving and adjust the lemon or salt as needed.

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Some dishes feed people, and this one brings them to the table and keeps them there. Pour the coffee, pass the hollandaise, and let the morning take its time.

Frequently asked questions about this recipe

→ Can I assemble this casserole the night before?

Yes, in fact it's recommended. Assemble the casserole, cover tightly with foil, and refrigerate overnight. This gives the English muffins time to fully absorb the egg custard, resulting in a better texture. Just let it sit at room temperature for about 20 minutes before baking.

→ What can I substitute for Canadian bacon?

Ham, pancetta, or smoked turkey are all great substitutes. For a vegetarian version, try smoked tempeh, sautéed mushrooms, or simply omit the meat entirely and add extra vegetables like spinach or roasted red peppers.

→ How do I prevent the hollandaise sauce from breaking?

Keep the heat gentle — the water in your double boiler should be barely simmering, not boiling. Add the melted butter very slowly in a thin stream while whisking constantly. If the sauce does break, whisk in a tablespoon of warm water to bring it back together.

→ Can I freeze leftovers of this casserole?

The baked casserole portion freezes well for up to 2 months when wrapped tightly. However, the hollandaise sauce does not freeze well and should be made fresh. Reheat the casserole portions in the oven at 350°F until warmed through, then prepare a fresh batch of hollandaise to serve.

→ What sides go well with this brunch bake?

A simple side salad with a light vinaigrette balances the richness nicely. Roasted potatoes or hash browns are classic pairings. Fresh fruit, a fruit salad, or roasted asparagus also complement the flavors beautifully for a complete brunch spread.