Eggs Benedict Casserole

There is nothing quite like the chaotic joy of a周末 brunch where everyone is still in their pajamas. I first threw this together because standing over a skillet of poaching eggs for six hungry people sounded exhausting. Now, it is the only way I host a morning gathering.

I remember serving this at a baby shower where the main topic of conversation was how velvety the homemade hollandaise felt. Watching friends drizzle that golden sauce over a steaming square of the casserole is a memory that still makes my kitchen feel warm.

Ingredients

• English muffins: Splitting and cutting them into cubes creates maximum surface area for soaking up that savory egg custard.
• Canadian bacon: This provides a salty, meaty punch without being too heavy.
• Eggs and milk: These form the rich custard base that binds everything into a cohesive, spoonable dish.
• Dijon mustard: Just a teaspoon adds a hidden depth of flavor that cuts through the richness.
• Butter: Melted butter keeps the custard tender and adds necessary fat.
• Hollandaise ingredients: You will need extra yolks, melted butter, and lemon juice to make the sauce.

Instructions

Prep and assemble the base:

Preheat oven to 350°F and grease a 9x13-inch baking dish. Layer the cubed muffins and chopped Canadian bacon evenly in the dish.

Whisk the custard:

In a bowl, whisk eggs, milk, Dijon, salt, pepper, paprika, and melted butter until smooth. Pour this mixture evenly over the casserole.

Let it soak:

Press down gently on the layers to help them absorb the liquid. Cover and refrigerate for at least 1 hour, or overnight for the best results.

Bake until golden:

Bake covered for 30 minutes, then remove foil and bake for 15 minutes more until the top is set and golden.

Make the sauce:

Whisk yolks and lemon juice over a double boiler. Slowly drizzle in melted butter, whisking constantly until thickened, then season with mustard, salt, and pepper.

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This dish became a family favorite the Thanksgiving we decided to skip the traditional dinner in favor of an all-day pajama party. It was the first time my dad asked for seconds of something that was not turkey.

Making It Vegetarian

It is incredibly easy to adapt this for meat eaters and vegetarians alike. Simply swap the Canadian bacon for smoked tempeh or just increase the amount of veggies you mix in.

The Art of the Sauce

Hollandaise has a reputation for being difficult, but it only requires patience. Keep the water at a bare simmer and whisk that butter in slowly.

Serving Suggestions

A side of fresh fruit balances the richness perfectly. I also love serving this with a crisp green salad dressed lightly.

• Sauteed spinach or chives add a fresh pop of color.
• Pair with sparkling wine for a true celebration.
• Keep the sauce warm in a thermos if you need to reheat.

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This is the kind of meal that turns a regular morning into a special occasion.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, assemble the casserole the night before and refrigerate it overnight. This allows the bread to soak up the egg mixture fully, enhancing the texture and flavor.

→ How do I store leftovers?

Store leftover portions in an airtight container in the refrigerator for up to 3 days. Note that the hollandaise is best added just before serving, as it does not reheat well.

→ Can I make this vegetarian?

Certainly. You can omit the Canadian bacon entirely or substitute it with a vegetarian alternative like smoked tempeh or sautéed vegetables for added substance.

→ What is the best way to reheat this?

Reheat the casserole slices in the oven at 350°F (175°C) until warmed through. It is recommended to make fresh hollandaise rather than reheating the sauce.

→ What can I serve with this?

This pairs well with a fresh green salad, roasted potatoes, or seasonal fruit. It also complements sparkling wine or mimosas for a complete brunch experience.