Eggs Benedict Casserole Recipe

There are certain brunch dishes that feel like pure indulgence, a special treat reserved for lazy weekends or celebratory mornings. Eggs Benedict is undoubtedly one of them. That perfectly poached egg, the salty bite of Canadian bacon, the toasted English muffin base, all blanketed in luscious, tangy Hollandaise sauce – it’s culinary magic. However, let’s be honest, making individual Eggs Benedict for a crowd can be a frantic, juggling act. Poaching multiple eggs perfectly at the same time while ensuring the muffins are toasted and the Hollandaise doesn’t break? It’s enough to make even seasoned home cooks sweat. That’s precisely why discovering the Eggs Benedict Casserole felt like stumbling upon a brunch secret weapon. The first time I made this for a family gathering, the skepticism was palpable. Could a casserole really capture the essence of the classic? The answer, delivered through contented silence followed by requests for seconds, was a resounding YES. It delivered all those beloved flavors – the rich egg custard, the savory meat, the essential muffin texture, and that glorious Hollandaise – but with the make-ahead convenience and crowd-pleasing ease of a casserole. It instantly became a staple for our holiday brunches and special weekend breakfasts, transforming a potentially stressful cooking endeavor into a relaxed and delicious experience. This recipe isn’t just about convenience; it’s about bringing that luxurious Eggs Benedict experience to the table in a way that lets the cook enjoy the company as much as the food. It’s comforting, impressive, and surprisingly straightforward, proving that sometimes, the best way to honor a classic is to reimagine it for real life.

**Ingredients**

This recipe yields a generous casserole, perfect for feeding a crowd or ensuring delightful leftovers.

• For the Casserole Base:
  • English Muffins: 6 large, preferably sturdy, day-old muffins, cut into 1-inch cubes (about 6-7 cups cubed)
  • Canadian Bacon: 8-12 ounces, diced or chopped (about 1.5 – 2 cups). Good quality thick-cut ham can also be substituted.
  • Butter: 3 tablespoons, unsalted (2 tbsp for sautéing bacon/muffins, 1 tbsp for greasing dish)
  • Large Eggs: 10
  • Whole Milk or Half-and-Half: 2 ½ cups (Half-and-Half provides extra richness)
  • Dijon Mustard: 1 tablespoon (adds a subtle tang that complements Hollandaise)
  • Salt: 1 teaspoon (adjust to taste, considering saltiness of bacon)
  • Black Pepper: ½ teaspoon, freshly ground
  • Paprika: ½ teaspoon (Sweet or Smoked, for color and flavor)
  • Optional Cheese: 1 cup shredded Gruyère, Swiss, or sharp white cheddar cheese (adds another layer of flavor and richness)
• For the Quick Blender Hollandaise Sauce (or use 2 packets of Hollandaise Sauce Mix prepared according to package directions):
  • Large Egg Yolks: 4 (Save whites for another use, like meringues or an egg-white scramble)
  • Lemon Juice: 2 tablespoons, freshly squeezed
  • Unsalted Butter: ½ cup (1 stick), melted and kept hot
  • Dijon Mustard: ½ teaspoon (optional, enhances flavor)
  • Cayenne Pepper: Pinch (or to taste)
  • Salt: ¼ teaspoon (or to taste)
• For Garnish (Optional):
  • Fresh Chives: 1-2 tablespoons, finely chopped
  • Fresh Parsley: 1-2 tablespoons, finely chopped
  • Paprika: Extra sprinkle for color

**Instructions**

Follow these steps carefully for a perfectly layered and flavorful Eggs Benedict Casserole. Making components ahead can save time on serving day.

Part 1: Prepare the Casserole Base (Can be done the night before)

1. Grease the Baking Dish: Generously butter a 9×13 inch baking dish or casserole dish. Ensure corners and sides are well-coated to prevent sticking.
2. Toast the English Muffins (Optional but Recommended): While not strictly necessary, lightly toasting the English muffin cubes helps them absorb the custard without becoming overly soggy. You can do this in a couple of ways:
   • Oven Method: Spread the cubed muffins on a large baking sheet. Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until lightly dried and slightly golden. Let cool.
   • Skillet Method: Melt 1 tablespoon of butter in a large skillet over medium heat. Add half the muffin cubes and toast, stirring occasionally, for 5-7 minutes until lightly golden and crisp. Remove and repeat with the remaining cubes (adding more butter if needed). Let cool.
3. Cook the Canadian Bacon: In the same skillet (no need to wipe it out if you used it for muffins), melt the remaining 1 tablespoon of butter (if needed; the bacon might render enough fat) over medium heat. Add the diced Canadian bacon and cook, stirring occasionally, for 4-6 minutes until lightly browned and slightly crisped. Remove with a slotted spoon and set aside, leaving any rendered fat in the skillet if desired for extra flavor (or discard if preferred).
4. Assemble the Base Layer: Spread half of the toasted English muffin cubes evenly across the bottom of the prepared baking dish. Sprinkle half of the cooked Canadian bacon over the muffins. If using cheese, sprinkle half of the shredded cheese over this layer.
5. Assemble the Top Layer: Top with the remaining English muffin cubes, followed by the remaining Canadian bacon, and finally the remaining shredded cheese (if using). Ensure an even distribution.
6. Prepare the Egg Custard: In a large bowl, whisk together the 10 large eggs until the yolks and whites are well combined and slightly frothy. Whisk in the whole milk or half-and-half, Dijon mustard, salt, black pepper, and ½ teaspoon paprika until thoroughly incorporated. Ensure there are no large streaks of yolk remaining.
7. Pour the Custard: Slowly and evenly pour the egg custard mixture over the assembled layers in the baking dish. Gently press down on the top layer of muffins with a spatula to help them absorb the liquid.
8. Chill (Crucial Step): Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This chilling time is essential for the muffins to fully absorb the custard, ensuring a cohesive and flavorful casserole rather than distinct wet and dry layers.

Part 2: Bake the Casserole

1. Preheat and Prepare: Remove the casserole dish from the refrigerator about 30-45 minutes before baking to allow it to come closer to room temperature (this promotes even cooking). Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil.
2. Bake: Place the casserole dish on the center rack of the preheated oven. Bake uncovered for 45-60 minutes. The casserole is done when it is puffed, golden brown on top, and a knife inserted near the center comes out clean (or with moist crumbs, but no liquid egg). The internal temperature should reach at least 160°F (71°C). If the top starts browning too quickly before the center is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
3. Rest: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the custard to set further, making slicing cleaner and allowing the heat to distribute evenly.

Part 3: Prepare the Hollandaise Sauce (While Casserole Rests)

• Using a Packet Mix: Prepare the Hollandaise sauce according to the package directions, typically involving whisking the mix with milk or water and butter over heat until thickened. Keep warm.
• Making Quick Blender Hollandaise (Recommended):
  1. Combine Ingredients: Place the 4 egg yolks, 2 tablespoons of fresh lemon juice, ½ teaspoon Dijon mustard (if using), and ¼ teaspoon salt in a blender container.
  2. Heat Butter: Ensure your ½ cup (1 stick) of unsalted butter is fully melted and hot. It should be bubbling slightly but not browned. Heat is crucial for emulsifying the sauce.
  3. Blend Yolks: Blend the yolk mixture for 5-10 seconds until combined and slightly pale.
  4. Emulsify: With the blender running on low-medium speed, very slowly drizzle the hot melted butter through the feeder cap opening. This slow addition is key to creating a stable emulsion. Continue blending until all butter is incorporated and the sauce is thick, smooth, and creamy (usually takes 30-60 seconds).
  5. Adjust Consistency & Seasoning: If the sauce is too thick, blend in a teaspoon or two of hot water until it reaches desired consistency. Taste and adjust seasoning, adding more salt or a pinch of cayenne pepper if desired.
  6. Keep Warm: Transfer the sauce to a small bowl or measuring cup. If not using immediately, place the container in a larger bowl of warm (not hot) water to keep it from cooling and thickening too much. Whisk occasionally. Hollandaise is best served fresh.

Part 4: Serve

1. Slice: Cut the rested casserole into squares or rectangles.
2. Plate: Place a portion of the casserole onto each plate.
3. Sauce: Generously spoon the warm Hollandaise sauce over each serving.
4. Garnish: Sprinkle with chopped fresh chives, parsley, and/or an extra dash of paprika for color and freshness. Serve immediately.

**Nutrition Facts**

• Servings: This recipe typically serves 8-10 people, depending on portion size.
• Calories per Serving (Approximate): 450-600 calories per serving.

Disclaimer: Calorie counts are estimates and can vary significantly based on the specific ingredients used (e.g., type of English muffins, fat content of milk/bacon, amount of cheese, homemade vs. packet Hollandaise). This is generally considered a rich and indulgent dish.

**Preparation Time**

• Active Preparation Time: 25-30 minutes (includes toasting muffins, cooking bacon, mixing custard, assembling)
• Chilling Time: Minimum 4 hours, preferably 8-12 hours (overnight)
• Baking Time: 45-60 minutes
• Resting Time: 10-15 minutes
• Hollandaise Preparation: 5-10 minutes
• Total Time (Including Chilling): Approximately 5.5 – 13.5 hours (most of which is inactive chilling time)
• Total Active Time: Approximately 35-45 minutes

**How to Serve**

Eggs Benedict Casserole is a star on its own, but pairing it with complementary sides enhances the brunch experience. Here are some serving suggestions:

• Classic Garnishes: Always top with a generous drizzle of warm Hollandaise sauce. Freshly chopped chives or parsley add essential freshness and color. A sprinkle of paprika echoes the flavors within and adds visual appeal.
• Fresh Fruit: A side of fresh fruit salad or simple sliced berries (strawberries, blueberries, raspberries) provides a sweet and slightly acidic counterpoint to the richness of the casserole. Melon slices or grapefruit halves also work well.
• Potatoes: Crispy breakfast potatoes, hash browns, or roasted potato wedges add a satisfying starchy element and make the meal even heartier.
• Green Salad: A simple green salad with a light vinaigrette (lemon or champagne vinegar based) can cut through the richness and add a refreshing element, especially if serving for lunch or a later brunch. Think mixed greens, arugula, or spinach.
• Asparagus: Lightly steamed or roasted asparagus spears are a classic pairing with Eggs Benedict flavors and add a touch of elegance.
• Avocado: Sliced avocado or a simple guacamole on the side adds healthy fats and creamy texture.
• Tomatoes: Sliced fresh tomatoes or slow-roasted cherry tomatoes offer a burst of acidity and sweetness.
• Beverages: Pair with classic brunch beverages like coffee, tea, orange juice, mimosas, or Bloody Marys.

Presentation Tips:

• Serve directly from the baking dish for a rustic, family-style feel.
• For a more formal presentation, cut neat squares and plate individually, ensuring each piece gets a good topping of sauce and garnish.
• Use a sharp knife for clean cuts after the casserole has rested. A flexible spatula helps lift portions cleanly.

**Additional Tips**

Maximize your Eggs Benedict Casserole success with these helpful tips:

1. Don’t Skip the Chill Time: This is arguably the most crucial step beyond using good ingredients. Allowing the casserole to chill overnight (or at least 4 hours) lets the English muffins fully absorb the egg custard. Skipping this can result in a soggy bottom layer and a less cohesive texture. It melds the flavors beautifully.
2. Prevent Sogginess – Toast Those Muffins: As mentioned in the instructions, lightly toasting the English muffin cubes before assembling makes a significant difference. Day-old muffins are also preferable as they are naturally drier. This step helps the bread maintain some structure and prevents it from turning to complete mush under the custard.
3. Hollandaise Handling: Homemade Hollandaise is notoriously finicky. Use hot melted butter and drizzle very slowly into the blender while it’s running. If it breaks (looks separated or oily), try blending in a teaspoon of very hot water or another egg yolk. Serve it warm, as it thickens considerably upon cooling. If using a packet mix, prepare it just before serving for the best texture. Never boil Hollandaise.
4. Ingredient Quality Matters: Use good quality Canadian bacon or ham for the best flavor. Freshly squeezed lemon juice makes a world of difference in the Hollandaise. Sturdy, fork-split style English muffins tend to hold up better than softer, pre-sliced ones. While optional, a flavorful cheese like Gruyère or Swiss adds a lovely nutty depth.
5. Make-Ahead Strategy: This casserole is ideal for making ahead. Assemble the entire casserole base (muffins, bacon, cheese, custard) the day before, cover tightly, and refrigerate. On serving morning, let it sit out for 30-45 minutes, then bake as directed. Prepare the Hollandaise while the casserole rests after baking. This breaks down the work and makes hosting brunch much less stressful.

**Frequently Asked Questions (FAQ)**

Q1: Can I prepare the entire Eggs Benedict Casserole ahead of time?

A: Yes, absolutely! That’s one of its main advantages. You can assemble the casserole base (layers of muffins, Canadian bacon, cheese if using, and the egg custard poured over) up to 24 hours in advance. Cover it tightly with plastic wrap or foil and store it in the refrigerator. This chilling period is actually beneficial for the texture. When ready to bake, remove it from the fridge about 30-45 minutes prior to baking to take the chill off, then bake as directed. Prepare the Hollandaise sauce fresh just before serving while the casserole rests.

Q2: Can I freeze Eggs Benedict Casserole?

A: While you can freeze the baked casserole, the texture may be compromised upon reheating. Egg-based dishes can become slightly watery or spongy after freezing and thawing. The Hollandaise sauce definitely does not freeze well and should always be made fresh. If you choose to freeze the baked casserole (without sauce), cool it completely, wrap it tightly in plastic wrap and then aluminum foil, or store it in an airtight freezer container. Thaw overnight in the refrigerator before reheating. Reheat covered in a 325°F (160°C) oven until heated through (internal temperature of 165°F/74°C), potentially 20-30 minutes or longer depending on the portion size. Make fresh Hollandaise to serve. For best results, enjoy it fresh or refrigerated within a few days.

Q3: What substitutions can I make in this recipe?

A: This recipe is quite adaptable!

• Bread: Instead of English muffins, you can use cubed day-old croissants (very decadent!), sturdy white bread (like challah or brioche), or even sourdough cubes. Ensure the bread is slightly stale or toasted.
• Meat: Swap Canadian bacon for cooked ham (diced), cooked crumbled sausage, regular bacon (cooked crisp and crumbled – drain grease well!), or even smoked salmon (add after baking or layer carefully) or sautéed mushrooms/spinach for a vegetarian option.
• Cheese: Feel free to omit the cheese or try different types like Monterey Jack, Fontina, or even a spicy Pepper Jack.
• Milk: While whole milk or half-and-half gives the best richness, you could use 2% milk, but avoid skim milk as it might result in a less creamy custard. Heavy cream can be used for part of the liquid for extra richness, but might make it very dense.
• Hollandaise: If making homemade sauce feels daunting, a good quality store-bought Hollandaise or packet mix is a perfectly acceptable shortcut.

Q4: My casserole turned out soggy. What went wrong?

A: Sogginess is usually due to a few factors:

• Not Chilling Long Enough: The bread didn’t have sufficient time to absorb the custard before baking. Ensure at least 4 hours, preferably overnight chilling.
• Not Toasting the Bread: Fresh, soft bread absorbs liquid too quickly and turns mushy. Using day-old bread and lightly toasting the cubes helps prevent this.
• Incorrect Liquid Ratio: Too much milk/custard for the amount of bread can lead to excess liquid. Stick to the recipe ratios.
• Underbaking: If the custard isn’t fully set, it will seem wet. Ensure a knife inserted near the center comes out clean and the casserole is puffed and golden.

Q5: Can I use regular bacon instead of Canadian bacon?

A: Yes, you can use regular strip bacon. You’ll need to cook it until very crisp, then drain it thoroughly on paper towels before crumbling it into the casserole layers. Be mindful that regular bacon releases significantly more fat than Canadian bacon. Ensure you drain it extremely well to avoid a greasy casserole. You might want to slightly reduce the salt in the custard mixture, as regular bacon is often saltier than Canadian bacon. The flavor profile will be different – more smoky and intense – but still delicious. Use about 8-12 ounces (pre-cooked weight) of regular bacon.