A few winters ago, during a particularly chilly morning, my kitchen became the gathering point for everyone in the house. The grandkids had slept over, wrapped like little burritos in quilts, and the grownups were slowly drifting in with cold hands and sleepy smiles.
As I warmed the oven, the room filled with that familiar quiet hum of family waking up together. I spotted a package of Canadian bacon waiting in the fridge and a stack of English muffins nearby, and that small coincidence became the spark for creating something warm enough to bring everyone to the table at once.
I began tearing the muffins into pieces while my husband brewed coffee, the aroma filling every corner of the kitchen. There’s a special stillness to early mornings like that, when the day hasn’t quite begun but the promise of a shared meal gives the room a sense of gentle anticipation.
The idea of turning a brunch favorite into a hearty casserole seemed just right for a day when no one was in a rush, and each layer felt like laying down the foundation of a slow, comforting morning.
By the time the casserole finished soaking overnight and was ready for the oven, the whole family was curious to see how it would turn out. The smell of baked eggs, toasted muffins, and savory bacon drifted through the house, enticing even the sleepiest grandchild to wander in on tiptoe. When I poured the warm hollandaise over each serving, the table grew lively with chatter, forks clinking gently against plates as everyone enjoyed their first bites. It turned an ordinary morning into something peaceful and memorable.
Short Description
Eggs Benedict Casserole is a comforting, layered breakfast bake filled with Canadian bacon, English muffins, savory custard, and a rich homemade hollandaise poured over each serving.
Key Ingredients
For the Casserole
- 12 oz Canadian bacon, diced
- 6 English muffins, torn or cut into pieces
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- Fresh chives for garnish
For the Hollandaise
- 4 large egg yolks
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Pinch cayenne
- Pinch salt
- ½ cup melted butter
Tools Needed
- 9×13 baking pan
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Blender or immersion blender
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Cooking Instructions
Step 1: Prepare the baking pan
Spray a 9×13 pan evenly with cooking spray to prevent sticking.
Step 2: Layer the casserole base
Scatter half of the diced Canadian bacon across the bottom of the pan. Add the torn English muffins over it, then top with the remaining bacon.
Step 3: Mix the egg custard
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika until smooth. Pour the mixture evenly over the layered bacon and muffins.
Troubleshooting tip: If the muffins float, gently press them down so they soak properly.
Step 4: Refrigerate overnight
Cover the pan tightly and refrigerate for at least 5 hours or overnight to allow the layers to absorb the custard.
Step 5: Bring to room temperature
Let the casserole sit at room temperature for 30 minutes before baking. This helps it cook evenly.
Step 6: Bake the casserole
Preheat the oven to 375°F. Cover the pan with foil and bake for 35 minutes.
Step 7: Uncover and finish baking
Remove the foil and bake for an additional 15 minutes, or until the center looks set and the top is lightly golden.
Step 8: Prepare the hollandaise
In a blender, combine the egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne, and salt. Blend until smooth.
While blending, slowly drizzle in the melted butter until the sauce becomes silky and thickened.
Troubleshooting tip: If the hollandaise seems too thick, blend in a teaspoon of warm water.
Step 9: Serve with warm hollandaise
Cut the casserole into squares, spoon warm hollandaise over each portion, and finish with fresh chives.
Why You’ll Love This Recipe
Perfect for feeding a crowd during brunch or holidays
Make-ahead convenience saves morning prep time
Rich, creamy hollandaise brings restaurant-style flavor
Balanced mix of protein, dairy, and whole grains
Warm, comforting textures ideal for cold mornings
Easy enough for beginners but impressive enough for guests
Customizable with additional herbs or vegetables
Kid-friendly flavors with a classic brunch vibe
Mistakes to Avoid & Solutions
Not soaking long enough
Under-soaked muffins can lead to uneven texture.
Solution: Chill at least 5 hours or overnight for full absorption.
Baking straight from the fridge
Cold casseroles can bake unevenly.
Solution: Rest 30 minutes before baking.
Overcooking the hollandaise
Direct heat can curdle the sauce.
Solution: Use a blender and add butter slowly to keep it smooth.
Using low-fat milk
This may cause a watery custard.
Solution: Stick with whole milk for structure and richness.
Skipping the final uncovered bake
The center may stay too soft.
Solution: Bake uncovered at the end to fully set the texture.
Serving and Pairing Suggestions
Serve warm with a side of roasted asparagus or sautéed spinach.
Pair with fresh fruit salad or citrus wedges for brightness.
Add a pot of coffee or a pitcher of iced tea for a relaxed brunch spread.
Present the casserole family-style at the center of the table.
Offer extra hollandaise in a small pitcher for guests who enjoy more sauce.
Storage and Reheating Tips
Refrigerate leftover casserole in an airtight container for up to 3 days.
Store hollandaise separately and reheat gently over low heat or with short microwave bursts.
Reheat casserole slices at 325°F for 10 to 12 minutes, covered, to maintain moisture.
Freeze only the casserole (without hollandaise) for up to 2 months.
Thaw overnight before reheating for best results.
FAQs
1. Can I use ham instead of Canadian bacon?
Yes, diced ham works wonderfully and gives slightly sweeter flavor notes.
2. Can I add vegetables to the casserole?
Spinach, sautéed mushrooms, or bell peppers make great additions.
3. Is it okay to use gluten-free English muffins?
Absolutely. They soak well and bake beautifully.
4. Can the hollandaise be made ahead?
It’s best made fresh, but you can keep it warm for 30 minutes in a thermos.
5. How do I keep the hollandaise from separating?
Blend continuously while adding butter slowly and serve promptly.
Tips & Tricks
Toast the English muffins lightly before layering for extra structure.
Add a sprinkle of paprika on top before baking for color.
Warm the hollandaise gently if it cools too much before serving.
Use room-temperature egg yolks for smoother blending.
For a brunch buffet, slice the casserole into small squares for easier serving.
Recipe Variations
Smoked Salmon Version: Replace Canadian bacon with 8 oz smoked salmon and add 1 teaspoon dill to the custard.
Vegetarian Version: Swap bacon for 1½ cups sautéed spinach and mushrooms; increase garlic powder slightly.
Cheesy Version: Add 1 cup shredded Gruyère between muffin layers for a richer, creamier bake.
Spicy Version: Add extra cayenne to the hollandaise and a few dashes of hot sauce to the custard.
Final Thoughts
Preparing this Eggs Benedict Casserole always brings a peaceful rhythm to the kitchen, especially on mornings when everyone drifts in slowly. The layers toast gently in the oven, the hollandaise turns velvety in the blender, and the house fills with a warm, inviting aroma that naturally draws people together. Each serving feels like a small celebration of simple ingredients working beautifully in harmony.
Once the plates are set and the conversation begins to rise around the table, the casserole seems to settle into the moment as comfortably as any long-standing family recipe. Meals like this remind me how meaningful it is to create something that fills both the stomach and the heart. I hope it brings that same sense of comfort and togetherness to your home.
Eggs Benedict Casserole
Ingredients
For the Casserole
- 12 oz Canadian bacon diced
- 6 English muffins torn or cut into pieces
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- Fresh chives for garnish
For the Hollandaise
- 4 large egg yolks
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Pinch cayenne
- Pinch salt
- ½ cup melted butter
Instructions
- Spray a 9x13 pan with cooking spray to prevent sticking.
- Scatter half the diced Canadian bacon, add torn English muffins, then top with the remaining bacon.
- Whisk eggs, milk, onion powder, garlic powder, and paprika, then pour evenly over the pan.
- Cover and refrigerate at least 5 hours or overnight.
- Let the casserole sit at room temperature for 30 minutes.
- Bake at 375°F for 35 minutes, covered with foil.
- Remove foil and bake 15 more minutes until the center is set and the top is lightly golden.
- Blend egg yolks, cream, lemon juice, Dijon, cayenne, and salt, then slowly add melted butter until silky.
- Cut the casserole, spoon warm hollandaise on top, and garnish with chives.
