Eggs benedict casserole with toasted English muffins, Canadian bacon, seasoned egg mixture, and creamy hollandaise sauce for a simple brunch.

Scale

6 English muffins

12 ounces Canadian bacon, chopped

8 large eggs

1 & 1/3 cups cream

2/3 cup whole milk

1 teaspoon kosher salt

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon dried mustard powder

1 cup Monterey Jack, shredded (optional)

For the Sauce:

4 egg yolks

1/2 cup cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/8 teaspoon cayenne pepper

dash kosher salt

1/2 cup butter, melted

1. Grease a 9×13 inch casserole dish with butter or spray with non-stick spray.

2. Chop all the Canadian bacon. Add half to the bottom of the casserole dish.

3. Split and toast the English muffins. Butter and chop into 1-inch pieces.

4. Layer half the muffins over the bacon. Add the remaining bacon and muffins.

5. Whisk eggs, cream, milk, salts, pepper, onion powder, paprika, and mustard powder.

6. Sprinkle cheese on top.

7. Pour the egg mixture evenly over the layers.

8. Cover and refrigerate overnight or at least 4 hours.

9. Bake at 375°F for 35 minutes covered. Remove foil and bake 10–15 minutes more until set.

10. Blend egg yolks, cream, lemon juice, Dijon, cayenne, and salt. Slowly blend in melted butter.

11. Serve hollandaise over casserole. Store leftovers separately.

You can bake immediately, but texture changes slightly.

Hollandaise reheats best in warm water, not the microwave.

Keywords: eggs benedict casserole, overnight breakfast casserole, hollandaise bake, easy brunch