Description

This eggs Benedict casserole is a make-ahead breakfast masterpiece! Layers of English muffins, Canadian bacon, and a creamy egg custard are baked to perfection, then topped with a rich hollandaise sauce. Perfect for brunch, holidays, or feeding a crowd!

Ingredients

For the Casserole:

6 English muffins, split and cut into 1-inch pieces
8 oz (225g) Canadian bacon, diced
8 large eggs
2 cups (480ml) whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup (15g) fresh chives or parsley, chopped (for garnish)

For the Hollandaise Sauce:

3 large egg yolks
1 tablespoon lemon juice
1/2 cup (115g) unsalted butter, melted
Pinch of salt
Pinch of cayenne pepper (optional)

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Instructions

Prepare the Casserole:
Grease a 9×13-inch baking dish. Arrange the English muffin pieces evenly in the dish and sprinkle the Canadian bacon on top.
Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika. Pour the mixture over the English muffins and Canadian bacon. Cover and refrigerate for at least 4 hours or overnight.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake the Casserole:
Bake the casserole, uncovered, for 45-50 minutes, or until the eggs are set and the top is golden brown. Let it cool for 10 minutes before serving.
Make the Hollandaise Sauce:
In a blender, combine the egg yolks and lemon juice. With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper (if using).
Serve:
Drizzle the hollandaise sauce over the casserole and garnish with fresh chives or parsley.

Notes

Substitute Canadian bacon with cooked ham or crumbled cooked bacon.
For a lighter version, use low-fat milk and reduce the butter in the hollandaise sauce.
Store leftovers in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Add spinach or sautéed mushrooms for extra flavor and nutrition.