Eggs Benedict Casserole (Printable Version)
Baked English muffin, Canadian bacon, and egg casserole topped with creamy hollandaise for a crowd-pleasing brunch.
# What You 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 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Hollandaise Sauce
08 - ½ cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh lemon juice
11 - ½ teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Salt, to taste
→ Garnish
14 - Fresh chives, finely chopped
15 - Paprika
# How to Make It:
01 - Lightly grease a 9×13-inch baking dish with butter or nonstick 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 ideally overnight.
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 set and the top is golden brown. If the top browns too quickly, loosely tent with aluminum foil during the final 10 minutes.
06 - 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 slightly thickened. 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, sprinkle with chopped chives and a dusting of paprika. Serve immediately.
# Expert Tips:
01 -
- All the indulgent hollandaise drenched satisfaction of Eggs Benedict without the fussy poaching and timing gymnastics.
- You assemble it the night before, so the morning of your brunch you just slide it in the oven and pour yourself coffee.
02 -
- The casserole needs at least two hours in the fridge for the muffins to properly absorb the custard, and skipping this step will leave you with a watery, uneven bake.
- If your hollandaise starts to look curdled or broken while whisking, take the bowl off the heat immediately and whisk in a splash of cold water, which usually brings it back together.
03 -
- Toasting the English muffin pieces lightly before assembling adds structure and prevents the bottom layer from turning into mush.
- The single biggest improvement I ever made was using a double boiler instead of a microwave for the hollandaise, because patient low heat makes it virtually foolproof.