Eggs Benedict Casserole (Print Layout)
A baked brunch casserole with English muffins, bacon, eggs, and rich 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, for sprinkling
# Directions:
01 - Lightly grease a 9x13-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 muffin pieces and bacon to form a second layer.
03 - In a large mixing 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, preferably overnight for best absorption.
04 - When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats up.
05 - Bake uncovered for 40 to 45 minutes, or 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 slightly thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick, smooth, and glossy. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with warm hollandaise sauce. Garnish with chopped fresh chives and a light sprinkle of paprika. Serve immediately.
# Expert Suggestions:
01 -
- All the indulgence of Eggs Benedict without standing at the stove poaching eggs one by one while your guests wait.
- The overnight prep means you can sleep in and still serve something that looks like you spent hours.
02 -
- If the top starts browning too fast around the 30 minute mark, lay a piece of foil loosely over the dish and keep baking.
- Hollandaise can be made ahead and gently reheated over a double boiler, but never let it get too hot or it will break and separate.
03 -
- Take the casserole out of the fridge while the oven preheats so it does not go in ice cold, which can add ten extra minutes to the bake time.
- The slow, steady drizzle of butter into the hollandaise is the single most important thing you will do, so pour with patience and whisk with conviction.