Eggs Benedict Casserole

The smell of toasted English muffins and melting butter always pulls me back to a rainy Sunday when my sister announced she was moving across the country and we needed a proper sendoff brunch. I threw together whatever was in the fridge, and this casserole was born from pure desperation and a half open package of Canadian bacon. Nobody believed me when I said I had no plan. They just kept eating until the pan was scraped clean.

My brother in law, who normally eats toast and calls it breakfast, went back for thirds and then quietly asked if I would make it again the following weekend.

Ingredients

• 6 English muffins, split and cut into 1 inch pieces: Day old muffins work better because they soak up the egg mixture without turning to mush.
• 300 g Canadian bacon or ham, diced: Canadian bacon keeps it classic but a good smoked ham adds a deeper, saltier punch.
• 8 large eggs plus 3 egg yolks: The whole eggs build the custard base while the extra yolks are reserved for the hollandaise.
• 480 ml whole milk: Whole milk creates the richest texture, though low fat works in a pinch.
• 115 g unsalted butter, melted: This goes entirely into the hollandaise, so do not skimp here.
• 1 tablespoon lemon juice: Fresh lemon juice brightens the hollandaise and keeps it from tasting flat.
• 1 teaspoon plus 1/2 teaspoon Dijon mustard: Split between the custard and the sauce for a subtle warmth running through both layers.
• 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of cayenne: Seasoning trifecta that wakes everything up.
• Fresh chives and paprika for garnish: Entirely optional but they make it look like you tried.

Instructions

Build the foundation:

Grease a 9x13 inch baking dish and scatter half the muffin pieces across the bottom in an even layer. Spread half the diced bacon over the top, then repeat with the remaining muffins and bacon so every bite has both.

Make the custard:

Whisk together the eggs, milk, mustard, salt, and pepper until completely smooth, then pour it slowly and evenly over the entire dish. Press down gently on the muffins so everything gets a good soak.

Let it rest overnight:

Cover tightly with plastic wrap and tuck it into the refrigerator for at least two hours, though overnight is where the magic really happens.

Bake until golden:

Preheat your oven to 180 degrees C, pull the casserole out while it warms up, then bake uncovered for 40 to 45 minutes until the center is set and the edges are bubbling and golden.

Whisk the hollandaise:

Set a heatproof bowl over barely simmering water and whisk the yolks, lemon juice, mustard, and cayenne until they thicken slightly, then slowly drizzle in the melted butter while whisking like your brunch depends on it. Season with salt.

Bring it together:

Pull the casserole from the oven, ladle on the warm hollandaise, and finish with snipped chives and a dusting of paprika. Serve immediately while everything is hot and gleaming.

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There is something about carrying a bubbling, golden casserole to the table that makes everyone gathered around go quiet for just a moment.

Variations Worth Trying

I once swapped the Canadian bacon for thin strips of smoked salmon and a handful of baby spinach, and honestly it might have been better than the original.

Tools You Will Need

A 9x13 baking dish, a good whisk, and a heatproof bowl that sits comfortably over a saucepan are really all that stands between you and this casserole.

Making It Your Own

This recipe forgives a lot of improvisation, which is part of why I keep coming back to it year after year.

• Sauteed mushrooms add an earthy depth that pairs beautifully with the rich hollandaise.
• Whole wheat English muffins work well if you want a slightly nuttier, heartier base.
• Always taste your hollandaise right before serving and adjust the salt and lemon juice to your preference.

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However your morning unfolds, this dish makes it feel like a small celebration worth waking up for.

Recipe Q&A

→ Can I assemble this the night before?

Yes, in fact it's recommended. Assemble the casserole, cover tightly, and refrigerate for at least 2 hours or overnight so the English muffins fully absorb the egg custard.

→ How do I prevent the hollandaise from breaking?

Keep the heat gentle — barely simmering water in your double boiler. Add the melted butter very slowly in a thin stream while whisking constantly. If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together.

→ Can I substitute the Canadian bacon with something else?

Absolutely. Smoked salmon, regular ham, crumbled bacon, sautéed spinach, or mushrooms all work beautifully depending on your preference and dietary needs.

→ Why is my casserole center still runny after baking?

Oven temperatures vary. If the center jiggles after 45 minutes, cover loosely with foil and continue baking in 5-minute increments until set. Letting it rest 5 minutes out of the oven also helps it finish setting.

→ Can I make the hollandaise ahead of time?

Yes, you can prepare hollandaise up to a few hours ahead. Keep it at room temperature, then gently reheat over a double boiler, whisking occasionally. Avoid high heat or it will scramble the yolks.

→ What size baking dish should I use?

A standard 9x13-inch (23x33 cm) baking dish is ideal for this quantity. Using a smaller dish will result in a thicker casserole that may need longer baking time.