Eggs Benedict Casserole (Printable version)
Savory breakfast bake layered with muffins, bacon, eggs, and rich hollandaise.
# What You'll Need:
→ Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 ounces 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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Hollandaise Sauce
08 - 1/2 cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Kosher salt, to taste
→ Optional Garnish
14 - Fresh chives, finely chopped
15 - Paprika, for sprinkling
# Directions:
01 - Lightly grease a 9x13-inch baking dish. Scatter half of the English muffin pieces evenly across the bottom, followed by half of the diced Canadian bacon. Repeat the layers with the remaining muffins and bacon.
02 - In a large mixing bowl, thoroughly whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper. Pour this custard mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
03 - Preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven comes to temperature. Bake uncovered for 40 to 45 minutes until the center is fully set and the top is golden brown, using foil if the top browns too quickly.
04 - Set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Vigorously whisk the egg yolks, lemon juice, Dijon mustard, and cayenne pepper until slightly thickened, about 2 minutes. Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and glossy. Season with salt to taste.
05 - Remove the baked casserole from the oven. Generously drizzle the warm hollandaise sauce over the top. Garnish with fresh chives and a dusting of paprika before serving immediately.
# Expert advice:
01 -
- It delivers every rich, decadent flavor of restaurant Eggs Benedict without requiring you to poach eggs to order.
- Assembling it the night before means you can actually enjoy your own brunch party instead of being chained to the stove.
02 -
- If you pour the butter into your hollandaise too fast, it will turn into a greasy, separated mess instead of a creamy sauce.
- Letting the cold casserole sit on the counter while the oven preheats ensures it bakes evenly without drying out the edges.
03 -
- Tearing the English muffins by hand instead of cutting them creates rough edges that get incredibly crispy in the oven.
- If the top of your casserole is browning too quickly but the center is still jiggly, tent it loosely with aluminum foil to buy yourself more baking time.