Description
Wake up to a brunch dish that feels special without making your morning stressful. This Eggs Benedict Casserole is a rich and cozy breakfast bake made with toasted English muffins, Canadian bacon, creamy egg custard, and a buttery hollandaise-style sauce. It is perfect for quick breakfast planning, holiday brunch, breakfast ideas, easy recipe searches, make-ahead food ideas, and comforting weekend meals.
Ingredients
6 English muffins, split and cut into bite-size pieces
12 ounces Canadian bacon, chopped
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted and warm
1 pinch cayenne pepper
2 tablespoons fresh parsley or chives, chopped
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Toast the English muffin pieces until lightly golden, then place half of them in the prepared baking dish.
3. Scatter half of the chopped Canadian bacon over the muffins, then repeat with the remaining English muffins and bacon.
4. In a large bowl, whisk the eggs, whole milk, heavy cream, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until smooth.
5. Pour the egg mixture evenly over the casserole and gently press the bread down so it absorbs the custard.
6. Cover and refrigerate for at least 1 hour, or overnight for the best texture.
7. Bake covered with foil for 30 minutes, then uncover and bake for 15 to 20 minutes more, until the center is set and the top is golden.
8. While the casserole bakes, whisk the egg yolks and lemon juice in a heatproof bowl, then slowly whisk in the warm melted butter until creamy.
9. Season the sauce with cayenne and a small pinch of salt, then keep it warm.
10. Let the casserole rest for 10 minutes, drizzle with hollandaise-style sauce, sprinkle with parsley or chives, and serve warm.
Notes
Toast the English muffins before assembling so they hold their texture and do not become soggy.
For the easiest morning prep, assemble the casserole the night before and bake it the next day.
Make the hollandaise-style sauce close to serving time and keep it warm, not boiling hot, so it stays smooth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 315mg
Keywords: Eggs Benedict Casserole, breakfast casserole, brunch casserole, make-ahead breakfast, easy breakfast recipe, holiday brunch