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The first try at throwing this eggs benedict casserole together happened at the tail end of December. The tree was still up, pine everywhere, and stray curls of ribbon sat around the kitchen. My sister, cup of coffee in hand, said she missed marathon brunches from when we all lived nearby. I wanted something cozy but didn’t want to fuss with poached eggs while everyone waited. So I grabbed English muffins, Canadian bacon, a bunch of eggs, layered them up in a casserole dish, chucked it in the fridge, and the next morning, the smell pulled folks out of their rooms even before the coffee was ready.
I was iffy about dumping all my favorite eggs benedict parts into one dish. But I loved it—crispy muffin bits, soft fluffy middle, and rich sauce draped over the top. Every mouthful was easy and better than I hoped.
Delectable Ingredients
- Butter: Go heavy-handed here—the flavor shines and makes the sauce look dreamy.
- Hollandaise Sauce Mix: Skip the headache; get an easy packet with simple ingredients for that classic tanginess.
- Milk: Whole milk is best for that custardy, rich bite, but any will work to keep things soft.
- Onion Powder: Just a pinch and you’ll get a big boost in flavor without chopping.
- Green Onions: Slice up the bright green and white parts; they keep things fresh and colorful.
- Large Eggs: Old or fresh, any eggs will do—they fluff up the custard base and bind it all together.
- Canadian Bacon: Those thick rounds add smoky flavor and keep their shape—less mess, more taste.
- English Muffins: Pick options with lots of crannies so they get crispy on the edges and catch every drop of custard.
Simple Steps
- Warm Finale:
- Slice big portions, pour hollandaise on top, and serve while everything’s steaming. Don’t wait, it’s best eaten cozy and hot.
- Fast Hollandaise:
- Bring milk, the mix, and a big knob of butter to a simmer. Stir nonstop until smooth and creamy—it’s the easiest fancy sauce you’ll ever make.
- Baking Point:
- Bake under foil at first for a soft, puffy middle. Pop off the cover late to crisp the top and get those corners golden.
- The Chill Time:
- Cover the baking dish and let everything sit in the fridge for hours. This lets the muffins drink up all the eggy custard and gives you soft insides with crispy tops.
- Whisk & Pour:
- Beat eggs, milk, onions, powder, and some salt until it’s foamy—gets things light and airy. Pour it all over the pan so every bite has flavor in it.
- Layer It Up:
- Toss in half the bacon, layer all the muffin bits, then add the last of the bacon—every scoop gets a little of everything.
- Prep the Pan:
- Butter up your dish really well so it cleans up easy and gets those crispy, golden edges that everyone loves.
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Key Takeaways
- Serves up a hearty meal for six hungry folks
- Completely hands-off baking, so you can relax
- Use up whatever’s lurking in your fridge or pantry
I once tried to speed things up by baking without chilling overnight. The flavor was decent, but the muffins didn’t grab the custard right and turned out dry. I never skip the soak anymore—it’s absolutely worth the wait.
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Prep-Ahead Tips
Put the casserole together a whole day before you bake it if you want. If you feel extra efficient, make the Hollandaise at night too, and gently heat it up the next morning on your stove or in the microwave. This frees you to focus on making drinks or whipping up a fruit salad instead of scrambling at the stove last minute.
Flavor Twists
Swap the Canadian bacon for thick ham, spicy sausage, or even smoked salmon for a coastal kick. Toss a little Swiss or sharp cheddar cheese on top before baking to make things rich. You can mix in chopped spinach or roasted peppers to pack in more veggies.
Fresh Season Versions
Slip in sautéed asparagus for spring, roasted butternut squash when it’s chilly, or fresh chives if you have them. This dish is easy to change up with anything that’s looking good at the shop or market.
Top Kitchen Helpers
Use a 9x13 ceramic dish for gentle cooking and easy cleanup. An offset spatula? A lifesaver for serving tidy squares. If you love sauce, a little saucier pan makes prepping that luxurious finish way easier.
Cook's Secrets
- Let everything rest at least ten minutes once it’s out of the oven—this gives you nice, clean slices.
- For maximum toastiness, give muffin cubes a quick toast before building your layers.
- Really whip those eggs so the bake turns out extra tall and fluffy.
Over time, I figured out that the easiest way to wow everyone at brunch is to do all the heavy lifting ahead and let the oven handle the rest. That way, you’ll be laughing and lingering in the kitchen with something bubbling and wonderful ready to eat.
Common Questions
- → Can I prep this bake ahead of time?
Totally! Build the whole thing the night before, stash it in the fridge, then bake it fresh when you want it.
- → What can I swap for English muffins?
If you don’t have English muffins, chopped brioche, sourdough, or challah work great and bring different flavors.
- → Any tricks to keep my hollandaise nice and smooth?
Keep whisking while it’s on low heat. Take it off once it thickens so you don’t end up with scrambled eggs instead of sauce.
- → Is ham okay instead of Canadian bacon?
Ham works just fine! Chop it up small so you get a bit in every bite.
- → How do I save and reheat leftovers?
Stick leftovers in the fridge, covered up. Warm up pieces in the oven or microwave until they’re fully hot again.