Eggs Benedict Casserole (Printable)
A baked brunch casserole with English muffins, Canadian bacon, eggs, and creamy hollandaise sauce.
# What You Need:
→ Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 oz Canadian bacon or ham, diced
→ Egg Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Hollandaise Sauce
08 - 1/2 cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Salt, to taste
→ Garnish
14 - Fresh chives, finely chopped
15 - Paprika
# Directions:
01 - Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Top with half of the diced Canadian bacon. Repeat with the remaining muffins and bacon to form a second layer.
03 - In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until fully combined. Pour the mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best results.
04 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven comes to temperature.
05 - Bake uncovered for 40 to 45 minutes, until the center is fully set and the top is golden brown. If the top begins to brown too quickly, loosely tent with aluminum foil.
06 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Whisk constantly for about 2 minutes until the mixture slightly thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick, glossy, and emulsified. Season with salt to taste.
07 - Remove the casserole from the oven. Drizzle generously with warm hollandaise sauce. Garnish with finely chopped fresh chives and a light sprinkle of paprika. Serve immediately.
# Expert Suggestions:
01 -
- All the indulgent flavor of restaurant Eggs Benedict without the stress of poaching eggs to order for a crowd.
- You can assemble it the night before, which means your morning is free for coffee and conversation instead of frantic cooking.
02 -
- If the top starts browning too fast around the 30 minute mark, tent it loosely with foil so the center can finish setting without burning.
- Hollandaise can split if your butter is too hot or poured too quickly, so add it in a thin steady stream with confidence but not haste.
03 -
- Press the muffin pieces down into the egg mixture before refrigerating so nothing dries out on top during baking.
- A blender hollandaise works in a pinch, but the double boiler method gives you more control and a silkier texture.