Description
This Eggs Benedict Casserole is a rich, cozy, make-ahead breakfast bake with toasted English muffins, savory Canadian bacon, fluffy egg custard, and creamy lemony hollandaise-style sauce. It is perfect for quick breakfast prep, holiday brunch, breakfast ideas, easy recipe planning, family food ideas, and a special weekend meal that feels fancy without being fussy.
Ingredients
6 English muffins, split and cut into bite-size pieces
12 ounces Canadian bacon, chopped
8 large eggs
1 3/4 cups whole milk
1/2 cup heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
4 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and warm
1 pinch cayenne pepper
2 tablespoons chopped fresh chives or parsley
Instructions
1. Grease a 9×13-inch baking dish.
2. Toast the English muffin pieces lightly until the edges are slightly crisp.
3. Spread half of the English muffin pieces in the baking dish.
4. Scatter half of the chopped Canadian bacon over the muffins.
5. Repeat with the remaining English muffins and Canadian bacon.
6. In a large bowl, whisk the eggs, milk, heavy cream, Dijon mustard, onion powder, garlic powder, salt, and black pepper until smooth.
7. Pour the egg mixture evenly over the casserole.
8. Press the muffin pieces down gently so they absorb the custard.
9. Cover and refrigerate for at least 4 hours or overnight.
10. Preheat the oven to 375°F and let the casserole sit at room temperature while the oven heats.
11. Bake uncovered for 40 to 45 minutes, or until the center is set and the top is lightly golden.
12. Let the casserole rest for 5 to 10 minutes before slicing.
13. For the sauce, whisk the egg yolks and lemon juice until slightly thickened.
14. Slowly whisk in the warm melted butter until creamy and smooth.
15. Season the sauce with a pinch of cayenne and a little salt if needed.
16. Spoon the sauce over warm casserole slices and garnish with chives or parsley.
Notes
Use day-old or lightly toasted English muffins for the best texture. Fresh, soft muffins can soak up too much custard and turn mushy.
Add the hollandaise-style sauce after baking, not before. This keeps the sauce creamy and prevents it from separating in the oven.
Let the casserole rest before slicing. A short rest helps the custard settle, making cleaner pieces and better texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 4g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 345mg
Keywords: Eggs Benedict Casserole, breakfast casserole, brunch casserole, make-ahead breakfast, easy breakfast recipe, holiday brunch, breakfast ideas