Made-ahead Eggs Benedict Casserole Recipe
This Made-ahead Eggs Benedict Casserole is a rich and savory twist on the brunch classic—perfectly baked layers of toasted English muffins, smoky Canadian bacon, fluffy eggs, and melty cheese, all topped with creamy hollandaise sauce. It’s everything you love about Eggs Benedict in a cozy, make-ahead casserole that's perfect for holidays, family brunches, or lazy weekends. With minimal prep and maximum flavor, it's your new favorite breakfast comfort food!
Ingredients
For the Casserole:
- 6 large English muffins split and cut into 1-inch pieces
- 12 oz Canadian bacon chopped
- 8 large eggs
- 2 cups whole milk or half and half for extra richness
- 1 cup shredded sharp cheddar cheese
- 1 tsp Dijon mustard optional, for flavor depth
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray or butter for greasing the baking dish
- Chopped fresh parsley for garnish
For the Hollandaise Sauce (optional but recommended):
- 3 large egg yolks
- 1/2 cup unsalted butter melted
- 1 tbsp fresh lemon juice
- Pinch of cayenne pepper or paprika
- Salt to taste
Instructions
Prepare the Base (the night before):
- Lightly toast the English muffin pieces for a few minutes in the oven or skillet.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Spread the toasted English muffins evenly in the dish. Top with chopped Canadian bacon and shredded cheese.
Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, Dijon mustard (if using), salt, and pepper.
- Pour the egg mixture evenly over the layered muffins, bacon, and cheese.
- Cover the dish tightly with foil or plastic wrap and refrigerate overnight (or for at least 4 hours).
Bake the Casserole (next morning):
- Preheat oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10 minutes before slicing.
Optional: Make the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until light in color.
- Place over a double boiler (or gently simmering pot), and slowly whisk in melted butter until thickened.
- Add salt and cayenne, whisk well, and remove from heat.
Serve:
- Drizzle hollandaise sauce over warm casserole portions and garnish with fresh parsley.
- Serve with fresh fruit or a side salad for a balanced brunch!