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Golden Eggs Benedict Casserole with hollandaise sauce drizzled over English muffins, ham, and perfectly baked eggs

Eggs Benedict Casserole

A make-ahead breakfast casserole with all the flavors of classic Eggs Benedict - English muffins, Canadian bacon, poached-style eggs, and rich hollandaise sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 6 English muffin halves cut into 1-inch cubes
  • 8 oz Canadian bacon diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 3 egg yolks
  • 1/2 cup butter melted
  • 2 tbsp fresh lemon juice
  • 1/8 tsp cayenne pepper

Method
 

  1. Step 1: Preheat oven to 375°F and grease a 9x13 inch baking dish.
  2. Step 2: Layer cubed English muffins and diced Canadian bacon evenly in the prepared baking dish.
  3. Step 3: In a large bowl, whisk together eggs, milk, onion powder, salt, pepper, and paprika until well combined.
  4. Step 4: Pour egg mixture over the English muffin and bacon layer, ensuring everything is well coated.
  5. Step 5: Cover with foil and refrigerate for at least 2 hours or overnight for best results.
  6. Step 6: Bake covered for 30 minutes, then remove foil and bake 15 minutes more until center is set and top is golden.
  7. Step 7: While casserole bakes, make hollandaise by whisking egg yolks, then slowly adding melted butter while whisking continuously.
  8. Step 8: Stir lemon juice and cayenne into hollandaise, then drizzle over warm casserole before serving.

Notes

Can be assembled the night before and baked in the morning. Hollandaise can be made up to 1 hour ahead and kept warm in a double boiler.