Eggs Benedict Casserole Easy Make-Ahead Brunch Recipe

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A Chef’s Secret to Effortless Brunch Elegance

In my years helming bustling five-star kitchens, there has always been one dish that signals both chaos and pure culinary joy: the classic Eggs Benedict. The frantic timing of poaching eggs to perfection while whisking a notoriously fickle hollandaise sauce is a brunch service ballet. But what if I told you that you could capture all that luxurious, decadent flavor without the high-wire act? Enter my definitive Eggs Benedict Casserole. This recipe is the culmination of my quest to bring restaurant-quality brunch into the home kitchen, transforming a complex classic into a simple, make-ahead masterpiece. It’s the secret weapon for any host who wishes to impress without the stress. Let me show you exactly why this dish will revolutionize your brunch gatherings.

Why You’ll Love This Recipe

• Effortless Elegance: This recipe delivers the iconic flavors of rich hollandaise, savory Canadian bacon, and tender eggs without the need for individual poaching and plating. It’s a five-star experience with one-star effort.
• Perfect for Entertaining: You can assemble the entire casserole the night before. Simply bake it in the morning, freeing you to sip your coffee and enjoy the company of your guests.
• Incredibly Rich and Satisfying: The custard-soaked English muffins create a foundation that is both soft and slightly crisp, perfectly complementing the creamy, savory filling. Every bite is pure comfort.
• Foolproof Hollandaise Sauce: My blender method for hollandaise is quick, simple, and virtually guarantees a smooth, emulsified sauce every single time. Say goodbye to broken sauces forever.

Preparation Time and Servings

This recipe is designed for a quick assembly, allowing you to spend more time enjoying the meal and less time in the kitchen.

⏱️ Preparation Time: 20 minutes
🔥 Cooking Time: 40-45 minutes
⏰ Total Time: Approximately 1 hour
💡 Difficulty: Easy
👥 Servings: 8-10 people

Ingredients List

For the Casserole Base:

• 8 English muffins, preferably day-old, split and torn into 1-inch pieces
• 8 ounces (225g) Canadian bacon, diced
• 10 large eggs
• 2 cups (475ml) whole milk
• 1/2 cup (120ml) heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped, plus more for garnish

For the Quick Blender Hollandaise:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 cup (113g) unsalted butter, melted and hot
• Pinch of cayenne pepper
• Salt to taste

Step-by-Step Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish.
2. Layer the Base: Arrange the torn English muffin pieces in an even layer in the prepared baking dish. Scatter the diced Canadian bacon evenly over the muffins.
3. Create the Custard: In a large bowl, whisk together the 10 large eggs, whole milk, heavy cream, 2 tablespoons of Dijon mustard, smoked paprika, salt, and pepper until thoroughly combined. Stir in the chopped chives.
4. Combine and Rest (Optional but Recommended): Pour the egg mixture evenly over the English muffins and Canadian bacon. Gently press down on the muffins to ensure they are well-soaked. For best results, cover and refrigerate for at least 4 hours or overnight. This step allows the bread to fully absorb the custard, resulting in a superior texture.
5. Bake the Casserole: If refrigerated, let the dish sit at room temperature for 20-30 minutes before baking. Bake uncovered for 40-45 minutes, or until the center is set (a knife inserted comes out clean) and the top is puffed and golden brown.
6. Make the Hollandaise: While the casserole bakes, prepare the sauce. In a blender, combine the 3 egg yolks, lemon juice, and 1/2 teaspoon of Dijon mustard. Blend for 5-10 seconds until frothy. With the blender running on low, slowly stream in the hot melted butter until the sauce is thick and creamy. Season with cayenne pepper and salt.
7. Serve with Flair: Let the finished Eggs Benedict Casserole rest for 5-10 minutes before slicing. Serve warm, generously drizzled with the fresh hollandaise sauce and a garnish of extra chives.

Expert Tips for Success

• Use Day-Old Bread: Slightly stale English muffins are more absorbent and will soak up the egg custard better without becoming mushy, providing the perfect texture for your casserole.
• Don’t Substitute the Dairy: The combination of whole milk and heavy cream creates an exceptionally rich and tender custard. Using lower-fat alternatives will compromise the decadent texture.
• Hot Butter is Key: For the blender hollandaise, ensure your melted butter is hot. The heat from the butter cooks the egg yolks as it’s blended, creating a safe and stable emulsion.
• Customize Your Protein: Feel free to substitute the Canadian bacon with cooked crumbled sausage, smoked salmon, or even sautéed spinach and mushrooms for a delicious vegetarian variation of this Eggs Benedict Casserole.

Common Mistakes to Avoid

Even the simplest recipes can go awry. Here’s how to ensure your brunch is a triumph:

• Overmixing the batter – Whisk the egg custard just until combined. Overbeating can make the final casserole tough instead of light and airy.
• Incorrect oven temperature – Every oven is different. An inexpensive oven thermometer ensures your casserole bakes evenly and doesn’t burn on top while being undercooked in the center.
• Skipping the resting time – Allowing the assembled casserole to rest overnight is my secret to perfection. It allows the flavors to meld beautifully and guarantees a sublime texture.
• Using the wrong pan size – A 9×13-inch dish is ideal. A smaller dish will result in a casserole that’s too thick and may not cook through, while a larger one will be too thin.

Storing Tips for the Recipe

This dish is as wonderful the next day as it is fresh from the oven.

• Refrigeration: Store leftover casserole tightly covered in the refrigerator for up to 3 days. The hollandaise sauce should be stored separately in an airtight container for up to 2 days.
• Reheating: Reheat individual slices in the microwave or in a 300°F (150°C) oven until warmed through. Gently reheat the hollandaise in a double boiler or in the microwave at 50% power in short bursts, whisking frequently.
• Freezing: The baked casserole freezes well without the sauce. Wrap individual portions in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make-ahead option: As mentioned, the true beauty of this recipe is its make-ahead potential. Assemble the entire casserole base (without baking) up to 24 hours in advance.

Frequently Asked Questions (FAQs)

Can I use a different type of bread for the Eggs Benedict Casserole?

Absolutely. While English muffins are traditional, this recipe is fantastic with other sturdy breads. Cubed brioche will give it a richer, sweeter quality, while sourdough will add a lovely tangy note. Even croissants can be used for an incredibly decadent version.

My hollandaise sauce broke! How can I fix it?

Do not despair! This is a common culinary challenge. To fix a broken hollandaise, place a fresh egg yolk in a clean bowl with a teaspoon of warm water. Whisk vigorously while very slowly drizzling in the broken sauce. The fresh yolk will act as a new emulsifier and bring your sauce back to a creamy consistency.

Conclusion

This recipe transforms a notoriously complex dish into an accessible, crowd-pleasing brunch centerpiece. With its rich flavors and brilliant make-ahead strategy, this **Eggs Benedict Casserole** proves that you don’t need a team of chefs to create a truly memorable meal. It is elegance made easy, and I guarantee it will become a treasured recipe in your collection. Don’t forget to share this glorious Benedict creation with your friends and family!

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