Description

This Eggs Benedict Casserole is a delightful brunch dish that combines the classic flavors of Eggs Benedict in a comforting baked casserole format. Featuring layers of toasted English muffins, savory Canadian bacon, and a rich egg custard infused with Dijon mustard and paprika, this recipe is perfect for feeding a crowd. Topped with warm hollandaise sauce and fresh chives, it offers a luxurious twist on a breakfast favorite.

Ingredients

Scale

Base

6 English muffins, cut into 1-inch cubes
12 oz Canadian bacon, diced

Egg Mixture

8 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika

Hollandaise Sauce

1 packet (0.9 oz) hollandaise sauce mix OR 1 cup prepared hollandaise sauce

Garnish & Preparation

2 tablespoons chopped fresh chives (for garnish)
1 tablespoon butter or cooking spray (for greasing the dish)

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Instructions

Prepare the Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent the casserole from sticking during baking.
Layer the Base: Evenly spread the cubed English muffins in the prepared dish, then sprinkle the diced Canadian bacon evenly on top.
Make the Egg Mixture: In a large bowl, whisk together eggs, whole milk, Dijon mustard, salt, black pepper, and paprika until the mixture is smooth and well combined.
Combine: Pour the egg mixture evenly over the bread and bacon layers, pressing gently so all the bread pieces soak up the liquid.
Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the bread to absorb the custard.
Bake: Remove the casserole from the refrigerator 20–30 minutes before baking. Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 40–45 minutes until the center is set and the top is lightly golden brown.
Prepare the Hollandaise: While the casserole bakes, prepare the hollandaise sauce according to package directions or make your own homemade hollandaise sauce.
Serve: Let the casserole rest for 5–10 minutes after baking. Drizzle the warm hollandaise sauce over the top and garnish with chopped fresh chives before serving.

Notes

You can prepare this casserole a day ahead for convenience; just be sure to chill it properly before baking.
Use whole milk for a richer custard, but 2% milk can be substituted if desired.
If you prefer, you can substitute ham for Canadian bacon.
For a gluten-free version, use gluten-free English muffins.
Letting the casserole rest before serving helps it set and makes it easier to slice.