Eggs Benedict Casserole Recipe
This easy Eggs Benedict Casserole is a classic make-ahead brunch recipe with English muffins, Canadian bacon, and a rich, savory custard. Perfect for holidays or weekend gatherings, it’s finished with Hollandaise sauce for that signature Eggs Benedict flavor.
Servings: 12 servings
Ingredients
- 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
- 12 oz Canadian bacon chopped into 2 inch pieces
- 12 large eggs
- 2 cups milk slightly beaten
- 1 cups heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon dried mustard
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon ground sweet paprika
- ¼ cup fresh chopped chives
For the Sauce
Instructions
- Preheat oven to 375°F and grease or butter a 9×13-inch baking dish.
- Separate the English muffins and cut them into quarters. Begin layering the muffins and ham by spreading half of the English muffins into the bottom of the dish, followed by half of the chopped Canadian bacon. Repeat once more, ending with the bacon.
- In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper until completely blended and uniform in color. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the muffins and Canadian bacon.
- Cover the dish with foil. If making the casserole ahead, refrigerate until ready to bake. Otherwise, place the casserole in the oven and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes, or until the eggs are set, the edges are golden, and the center is puffed.
- Drizzle with hollandaise sauce and a sprinkling of fresh chopped chives.
Notes
- Texture: For best texture, use slightly stale or day-old English muffins so they absorb the custard evenly.
- Make Ahead Instructions: This casserole can be assembled up to 12 hours in advance and refrigerated before baking—perfect for holidays and brunch gatherings. If baking straight from the refrigerator, let the dish sit at room temperature while the oven preheats to ensure more even baking.
- Checking Doneness: The casserole is done when the center is set and lightly puffed, with golden edges. A slight jiggle in the center is normal and will set as it rests.
- Serving: For the classic Eggs Benedict finish, serve warm with Hollandaise sauce and a sprinkle of fresh chives. For the 8-serving casserole, one batch of my Stovetop Hollandaise is the perfect amount. If you're doing the full 12-serving version, I recommend a 1.5x batch so every bite gets that golden crown!
- Leftovers: Leftovers reheat well and make an easy next-day breakfast or brunch.