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The ingredients for the Eggs Benedict Bake casserole layered in a 9x13 baking dish before baking. Shows English muffins, Canadian bacon, and the egg mixture.

Eggs Benedict Bake: The Ultimate Crowd-Pleasing Brunch Recipe

Discover the best Eggs Benedict Bake, a simple, make-ahead breakfast casserole with all the classic flavors. Features an easy, foolproof blender hollandaise sauce that makes this the perfect dish for a holiday brunch or weekend feast.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 English muffins, torn into 1-inch pieces
  • 8 oz Canadian bacon, diced
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped green onions
  • 3 large egg yolks
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp Dijon mustard
  • 1/2 cup unsalted butter, melted and hot
  • 1 pinch cayenne pepper

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Blender
  • 1 Large Mixing Bowl

Method
 

Casserole Assembly
  1. Grease a 9x13-inch baking dish. Arrange the torn English muffin pieces in an even layer on the bottom. Sprinkle the diced Canadian bacon over the muffins.
  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, 1 tbsp Dijon mustard, onion powder, paprika, salt, and black pepper until smooth. Stir in the chopped green onions.
  3. Pour the egg mixture evenly over the layers in the baking dish. Gently press down to ensure the muffins are saturated.
  4. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight.
Baking
  1. Preheat oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for 20-30 minutes.
  2. Bake uncovered for 45-55 minutes, until the center is set (a knife inserted comes out clean) and the top is golden and puffy.
  3. Let the casserole rest for 10 minutes before slicing and serving.
Easy Blender Hollandaise Sauce
  1. While the casserole rests, prepare the sauce. Add egg yolks, lemon juice, and 1/2 tsp Dijon mustard to a blender. Blend for 5-10 seconds.
  2. With the blender running on low, slowly pour in the hot melted butter in a steady stream until the sauce is thick and creamy.
  3. Season with a pinch of salt and cayenne pepper. Serve immediately over the warm Eggs Benedict Bake.

Notes

Make-Ahead: The casserole can be fully assembled and refrigerated for up to 24 hours before baking.
Hollandaise Tip: Ensure your butter is hot when streaming it into the blender to properly cook the egg yolks and create a stable emulsion.
Storage: Store leftover casserole and hollandaise sauce separately in airtight containers in the refrigerator for up to 3 days.