Eggs Benedict Breakfast Casserole (Printer-friendly)

Savory breakfast bake with muffins, bacon, eggs and rich hollandaise sauce

# What You Need:

→ Bread & Meats

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon paprika

→ Hollandaise Sauce

09 - 1/2 cup unsalted butter
10 - 3 large egg yolks
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon cayenne pepper

→ Garnish

15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper

# How to Make It:

01 - Grease a 9x13-inch baking dish. Scatter half of the English muffin pieces evenly in the dish. Top with half of the Canadian bacon. Repeat with remaining muffins and bacon to create two complete layers.
02 - In a large bowl, whisk together the eggs, milk, salt, black pepper, Dijon mustard, and paprika until thoroughly combined. Pour the mixture evenly over the muffin and bacon layers. Press gently with a spatula to ensure the bread absorbs the egg mixture.
03 - Cover the dish with plastic wrap or aluminum foil. Refrigerate for at least 1 hour, or overnight for best results. This allows the bread to fully absorb the custard and ensures a uniform texture.
04 - Preheat oven to 375°F. Remove the casserole from the refrigerator while the oven heats to allow it to come closer to room temperature for even baking.
05 - Bake the uncovered casserole for 40–45 minutes, until the center is completely set and no longer jiggles, and the top is golden brown. A knife inserted in the center should come out clean.
06 - While the casserole bakes, melt the butter in a small saucepan. In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in the melted butter, whisking constantly until thickened and smooth. Remove from heat immediately.
07 - Let the baked casserole rest for 10 minutes before slicing to allow the layers to set. Slice into 8 portions and serve warm, drizzled generously with hollandaise sauce. Garnish with fresh chives or parsley if desired.

# Expert Tips:

01 -
  • Feeding a crowd without the stress of poaching individual eggs or timing sauce perfection
  • The overnight prep means you wake up to something mostly done, like breakfast magic happened while you slept
02 -
  • The casserole needs that refrigeration time or the bread will not absorb properly and you will end up with weird scrambled eggs sitting on muffins
  • Hollandaise waits for no one, so make it right before serving because reheating separated sauce is basically a chemistry experiment gone wrong
03 -
  • Use a rimmed baking sheet under your casserole dish because sometimes butter bubbles over and oven smoke alarms at 7 AM are not festive
  • Grate some extra Parmesan over the top during the last 10 minutes of baking if you want a crispy cheese crust situation

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