Eggs Benedict Casserole (Printable Version)
Layers of English muffins, Canadian bacon, and eggs topped with rich hollandaise sauce.
# Ingredient List:
→ Bread & Meats
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
→ Egg Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon paprika
→ Hollandaise Sauce
09 - 1/2 cup unsalted butter
10 - 3 large egg yolks
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon cayenne pepper
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper
# Directions:
01 - Grease a 9x13-inch baking dish. Scatter half of the English muffin pieces evenly in the dish. Top with half of the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - Whisk together eggs, milk, salt, black pepper, Dijon mustard, and paprika in a large bowl. Pour mixture evenly over the muffin and bacon layers. Press gently to ensure bread absorbs the liquid.
03 - Cover and refrigerate for at least 1 hour, or overnight for optimal results and deeper flavor development.
04 - Preheat oven to 375°F.
05 - Remove from refrigerator while oven heats. Bake uncovered for 40-45 minutes until the center is fully set and the top is golden brown.
06 - In a heatproof bowl over a pot of gently simmering water, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in melted butter, whisking constantly until thickened and smooth. Remove from heat.
07 - Let the baked casserole rest for 10 minutes. Slice and serve warm, drizzled generously with hollandaise sauce. Garnish with fresh chives or parsley if desired.
# Expert Tips:
01 -
- You get all the luxurious Eggs Benedict experience without the stress of poaching individual eggs or making hollandaise tableside
- The overnight soak means you can wake up, pop it in the oven, and actually enjoy your own brunch party
02 -
- Do not rush the hollandaise by turning up the heat, because scrambled egg sauce is not the brunch vibe you are going for
- If the sauce breaks or looks grainy, whisk in a teaspoon of ice cold water and it will usually come back together
03 -
- Cubing the English muffins the night before helps them dry out slightly, which means they absorb more custard without getting soggy
- Warm your serving platter in the oven for five minutes before plating, because hollandaise sets up fast on cold surfaces