Eggs Benedict Casserole transforms the classic brunch dish into a make-ahead baked casserole layered with Canadian bacon, English muffins, and custard, then topped with creamy hollandaise sauce. Prepare it the night before and bake the morning of for stress-free entertaining.
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Grease a 9x13-inch baking dish.
Layer Canadian bacon and English muffin pieces in the baking dish.
Whisk together eggs, milk, onion powder, garlic powder, salt, and pepper in a bowl.
Pour egg mixture evenly over the muffin and bacon layers.
Cover and refrigerate overnight or for at least 8 hours.
Preheat oven to 375°F (190°C).
Remove casserole from the refrigerator and let stand 30 minutes before baking.
Bake covered for 35 minutes, then uncover and bake for an additional 10-15 minutes until golden and set.
To make hollandaise sauce: Whisk egg yolks and lemon juice in a double boiler over simmering water.
Slowly drizzle in melted butter while whisking constantly until sauce thickens.
Stir in heavy whipping cream and cayenne pepper.
Serve casserole topped with hollandaise sauce.
Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until warmed through. Do not freeze. Hollandaise is best served fresh but can be refrigerated separately for 1–2 days and gently reheated over low heat.
9x13-inch baking dish · double boiler (or heatproof bowl set over simmering water for hollandaise)
Yes. After pouring the egg mixture over the muffin and bacon layers, cover and refrigerate for at least 8 hours or overnight. Let it stand at room temperature for 30 minutes before baking.
Preheat to 375°F (190°C). Bake covered for 35 minutes, then uncover and bake 10–15 minutes until golden and set.
Yes. Ham, smoked bacon, or smoked salmon work well. Use the same weight and chop or slice to similar sizes.
The sauce should thicken as you slowly drizzle in the melted butter while whisking constantly. It should reach a creamy, pourable consistency that coats the back of a spoon.
Hollandaise is best made fresh just before serving to prevent it from breaking. If you must make it ahead, keep it warm in a double boiler or thermos and gently reheat before serving.
