Deliciously Easy Eggs Benedict Casserole Recipe

Making the Hollandaise‑Style Custard

In a medium saucepan whisk together 2 cups whole milk, 2 tablespoons all‑purpose flour, 1/2 cup melted butter, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt. Heat over medium‑low, stirring constantly, until the mixture thickens and coats the back of a spoon—about 5‑6 minutes. Remove from heat and let cool slightly before mixing in the shredded cheeses.

Assembling the Casserole

1. Layer Muffins. Spread the toasted muffin cubes evenly in a greased 9×13‑inch baking dish, creating a uniform base that will absorb the custard without becoming mushy.
2. Add Bacon. Arrange the 12 slices Canadian bacon over the muffins, overlapping slightly. The bacon’s fat will melt into the custard, imparting smoky depth.
3. Pour Custard. Gently pour the warm cheese‑infused custard over the muffin‑bacon layers, ensuring every corner is covered. The custard will seep into the cubes, binding everything together.
4. Crack Eggs. Using a spoon, create six shallow wells in the custard and crack 8 large eggs into them. The wells keep the eggs from spreading and allow them to set beautifully.
5. Bake. Place the dish in the preheated oven and bake for 20‑25 minutes, or until the egg whites are set and the yolks are still slightly runny (or longer for fully cooked yolks). The top should be lightly golden.

Finishing Touches

Remove the casserole from the oven and let it rest for 5 minutes. This short rest lets the custard finish setting and prevents the yolks from breaking when sliced. Sprinkle 2 tablespoons fresh chives over the top for color and a fresh bite. Serve directly from the pan or slice into individual portions.