Easy Eggs Benedict Casserole: A Brunch Favorite Made Simple

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Layer the bottom of the baking dish with the cubed English muffins.
Scatter the diced Canadian bacon (or ham) over the top of the muffins.
Make the Egg Mixture:

In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Pour the egg mixture evenly over the muffin and bacon layers in the baking dish, making sure the bread is fully soaked.
If you’re using cheese, sprinkle the shredded cheddar on top.
Cover the dish with aluminum foil and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld.
Bake the Casserole:

After chilling, remove the casserole from the fridge and bake it, covered, for 30 minutes.
Then, uncover the casserole and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
Prepare the Hollandaise Sauce:

While the casserole is baking, make the hollandaise sauce.
In a medium saucepan, melt the butter over low heat.
In a separate bowl, whisk together the egg yolks, lemon juice, Dijon mustard, cayenne (if using), and a pinch of salt and pepper.
Slowly drizzle the melted butter into the egg mixture while whisking constantly, until the sauce thickens and is smooth.
If the sauce is too thick, you can thin it with a little warm water or extra lemon juice.
Serve:

Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving.
Drizzle the hollandaise sauce over individual portions of the casserole.
Garnish with fresh herbs like parsley or chives, if desired.
Serving and Storage Tips