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Pioneer Woman Eggs Benedict Casserole

Pioneer Woman Eggs Benedict Casserole - recipe card
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This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, crowd-pleasing baked dish. Layers of fluffy English muffins and savory Canadian bacon are soaked in a creamy egg custard, then baked until golden and puffed. Finished with a luscious, tangy hollandaise sauce, every bite delivers the rich, indulgent flavors of the original without the fuss of poaching eggs.

Ingredients

Scale
  • 4 English muffins, split and cut into 1-inch cubes
  • 8 oz Canadian bacon, diced into 1/2-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • For the hollandaise sauce:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and kept warm
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt
  • 1 tablespoon fresh chives, finely chopped (for garnish)

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure easy cleanup.
  2. Scatter the English muffin cubes evenly across the bottom of the prepared baking dish. Distribute the diced Canadian bacon over the muffins, tucking pieces between cubes so every serving gets some meat.
  3. In a large bowl, whisk together the 8 eggs, whole milk, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, paprika, and garlic powder until fully combined and slightly frothy, about 1 minute. This custard base should look uniform with no streaks of egg white.
  4. Pour the egg mixture evenly over the muffin and bacon layers, pressing down gently with a spatula to help the liquid soak into every cube. Cover the dish tightly with plastic wrap or foil and let it rest at room temperature for 15 minutes, allowing the bread to absorb the custard for a tender, not soggy, texture.
  5. Bake the casserole uncovered on the middle rack for 30-35 minutes, until the top is golden brown, the center is just set (no longer jiggly), and a knife inserted near the middle comes out clean. For a deeper color, you can switch the oven to broil for the final 1-2 minutes, watching carefully to avoid burning.
  6. While the casserole bakes, prepare the hollandaise sauce. In a small saucepan, bring 1 inch of water to a gentle simmer over medium heat. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk the 3 egg yolks and lemon juice together until thick and pale, about 2 minutes.
  7. Very slowly, drizzle the warm melted butter into the yolk mixture while whisking constantly. Adding the butter too quickly can cause the sauce to break (become oily and separated). Whisk until the sauce is smooth, thick, and doubled in volume, about 3-4 minutes. If it becomes too thick, whisk in 1 teaspoon of warm water at a time.
  8. Remove the hollandaise from the heat and whisk in the cayenne and 1/8 teaspoon salt. Taste and adjust seasoning with more lemon juice or salt if needed. Cover the bowl to keep the sauce warm while the casserole finishes baking.
  9. Once the casserole is done, let it rest on a wire rack for 5 minutes. This allows the custard to fully set and makes slicing easier without falling apart.
  10. To serve, cut the casserole into 4 equal portions. Spoon a generous amount of warm hollandaise over each serving and garnish with fresh chives. Serve immediately while the casserole is hot and the sauce is velvety.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Freezing: Assemble the unbaked casserole (without hollandaise), wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed. Reheating: Reheat individual portions in a 325°F (163°C) oven for 10-12 minutes, or microwave on medium power in 30-second intervals until heated through. Hollandaise is best made fresh; do not freeze it. For best texture, add hollandaise only after reheating.

Nutrition

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