Print

Easy Make-Ahead Eggs Benedict Casserole for Brunch

A close-up of a square serving of eggs benedict casserole topped generously with dripping hollandaise sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make your next brunch simple with this make-ahead Eggs Benedict Casserole. It combines classic flavors in a baked dish, perfect for feeding a crowd with minimal morning effort.

Ingredients

Scale
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package Canadian bacon or ham, chopped
  • 1 (10-ounce) package English muffins, cubed
  • 1 cup shredded Swiss cheese
  • 1/2 cup shredded sharp cheddar cheese
  • For the Hollandaise Drizzle: 4 egg yolks, 1/2 cup unsalted butter (melted), 1 tablespoon fresh lemon juice, pinch of cayenne pepper

Instructions

  1. Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined. This is your custard base.
  3. Arrange the cubed English muffins evenly in the bottom of the prepared baking dish.
  4. Scatter the chopped Canadian bacon over the muffins.
  5. Sprinkle the Swiss and cheddar cheeses over the bacon layer.
  6. Slowly pour the egg custard mixture evenly over the muffin and meat layers, pressing down gently to ensure all the bread soaks up the liquid.
  7. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  8. When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap.
  9. Bake covered with foil for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and lightly golden brown.
  10. While the casserole bakes, prepare the Hollandaise Drizzle: Place egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk constantly until the mixture thickens slightly, about 5 minutes.
  11. Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and emulsified. Whisk in the cayenne pepper.
  12. Slice the baked casserole and serve immediately with a spoonful of the quick Hollandaise Drizzle over each serving.

Notes

  • For a true make-ahead experience, assemble the entire casserole the night before and keep it covered in the refrigerator.
  • If you prefer a richer flavor, substitute half of the milk in the custard with heavy cream.
  • This recipe is excellent for feeding a crowd at your next holiday breakfast gathering.

Nutrition

Find it online: https://completelyyummy.com/eggs-benedict-casserole-recipe-brunch/