Pioneer Woman Eggs Benedict Casserole Recipe
This Pioneer Woman Eggs Benedict Casserole takes everything I love about the classic brunch dish and turns it into a stress-free, make-ahead breakfast. You get that same rich combination of creamy custard, savory Canadian bacon, and tangy hollandaise, all baked together in one pan.
It is perfect for Easter morning, Christmas brunch, or any holiday gathering where you want to impress without standing over a poaching pot. The total time is about 65 minutes of baking, but most of that is hands-off, and the overnight soak makes the flavors meld together beautifully. This American-style baked casserole is a total win for busy hosts.
What are Pioneer Woman Eggs Benedict Casserole?
This dish is a deconstructed version of the classic Eggs Benedict, baked into a single casserole. Cubed English muffins and chopped Canadian bacon are soaked overnight in a creamy custard made from eggs, whole milk, and heavy cream. The next morning, you bake it until golden and puffed, then finish it with a silky homemade hollandaise sauce. The result is a tender, savory bread pudding with all the signature flavors of the original, minus the last-minute fuss.
Why You’ll Love This Recipe
I have tested this recipe multiple times to get it just right for my own family. Here is why it has become a staple in my brunch rotation.
- Make-ahead convenience — Assemble the casserole the night before, then simply bake it in the morning. This frees you up to enjoy your company or relax with a cup of coffee.
- No complicated poaching — You get all the rich, runny-yolk flavor of classic Eggs Benedict without having to poach a single egg. The custard does all the heavy lifting.
- Rich and satisfying flavor — The combination of creamy custard, salty Canadian bacon, and tangy hollandaise is pure comfort food. Every bite is decadent and delicious.
- Perfect for a crowd — This recipe serves 4 generously, but it is easy to double and bake in a larger dish. It is the ultimate brunch centerpiece.
- Uses simple ingredients — You probably already have most of these in your fridge and pantry. No fancy specialty items are required here.
- Foolproof homemade hollandaise — The step-by-step method for the hollandaise is surprisingly simple. It comes together in minutes with a bowl and a saucepan.
Essential Ingredients for Pioneer Woman Eggs Benedict Casserole
Let us talk about what you will need. The ingredient list is straightforward, but each one plays a key role in the final dish.
For the Casserole Base
- 4 English muffins — Split and cut into 1-inch cubes. They provide the signature English muffin texture and soak up the custard beautifully. Day-old muffins work great here.
- 8 slices Canadian bacon or ham — Chopped into 1/2-inch pieces. Canadian bacon is leaner and has a milder flavor than regular bacon, making it a classic choice for Eggs Benedict.
- 8 large eggs — The base of the creamy custard. They provide structure and richness to the casserole.
- 1 cup whole milk — Adds moisture and helps create a tender custard. Whole milk is essential for the best texture.
- 1/2 cup heavy cream — This is the secret to a rich, luxurious custard. Do not substitute with a lower-fat alternative.
- 1 teaspoon Dijon mustard — A subtle tang that brightens the custard and complements the ham. You will not taste it directly, but it makes a difference.
- 1/2 teaspoon kosher salt & 1/4 teaspoon black pepper — Season the custard evenly.
For the Homemade Hollandaise
- 3 large egg yolks — The base of the hollandaise. They thicken the sauce and give it a silky, rich texture.
- 2 tablespoons fresh lemon juice — Provides the signature tangy brightness that cuts through the richness of the sauce.
- 1/2 cup unsalted butter (1 stick) — Melted and still warm. This is slowly emulsified into the yolks to create a thick, smooth sauce.
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Pioneer Woman Eggs Benedict Casserole
High Protein Nut FreeA decadent make-ahead brunch casserole that delivers all the rich flavors of classic Eggs Benedict without the last-minute fuss. Cubed English muffins and Canadian bacon are soaked in a creamy egg custard overnight, then baked until golden and puffed, and finished with a silky homemade hollandaise sauce.
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INGREDIENTS
- For the hollandaise
INSTRUCTIONS
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1
Generously butter a 9×13-inch baking dish to prevent sticking. Spread the cubed English muffins evenly across the bottom, then scatter the chopped Canadian bacon over the top.
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2
In a large bowl, whisk together the 8 eggs, whole milk, heavy cream, Dijon mustard, 1/2 teaspoon kosher salt, and black pepper until fully combined and slightly frothy. The mustard adds a subtle tang that brightens the custard.
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3
Pour the egg mixture evenly over the muffins and ham, pressing down gently with a spatula to ensure all the bread cubes are submerged. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight, to allow the bread to absorb the custard.
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4
When ready to bake, preheat the oven to 350 degrees F (177 degrees C). Remove the casserole from the refrigerator and let it sit on the counter while the oven heats, about 15 minutes, to take the chill off.
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5
Bake the casserole on the middle rack for 40 to 45 minutes, until the top is golden brown and the center is set but still slightly jiggly. A knife inserted near the center should come out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
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6
While the casserole bakes, prepare the hollandaise. In a small heatproof bowl, whisk together the 3 egg yolks, lemon juice, 1/4 teaspoon kosher salt, and cayenne pepper until pale and slightly thickened, about 1 minute.
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7
Place the bowl over a saucepan of barely simmering water (do not let the bowl touch the water). Whisk constantly until the yolks become thick and light, about 2 to 3 minutes. Remove from heat.
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8
Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking vigorously. Continue until all the butter is incorporated and the sauce is thick, smooth, and coats the back of a spoon. If it becomes too thick, whisk in a few drops of warm water.
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9
Taste the hollandaise and adjust seasoning with additional salt, lemon juice, or cayenne as desired. Keep warm by placing the bowl over the warm water (off the heat) while the casserole finishes.
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10
Once the casserole is done, let it rest for 5 minutes before cutting into squares. Serve each portion with a generous drizzle of warm hollandaise sauce on top. Garnish with fresh chives or parsley if desired.
NOTES
- For best texture, allow the casserole to soak in the refrigerator for at least 2 hours or overnight. To reheat individual servings, place on a microwave-safe plate and microwave at 50% power for 1 to 2 minutes, or reheat in a 300°F oven for 10 minutes covered with foil. Leftover hollandaise can be stored in a sealed container in the refrigerator for up to 2 days; reheat gently over a water bath or in short microwave bursts at 50% power, whisking frequently to prevent separation. Avoid using lower-fat milk or cream substitutes as the richness is essential for a creamy texture.
NUTRITION
Serving: 1 | Calories: 699kcal | Carbohydrates: 27g | Protein: 26g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 510mg | Sodium: 781mg | Fiber: 1g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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