Eggs Benedict Casserole (Printable Version)
A make-ahead brunch bake layered with English muffins, bacon, eggs, and hollandaise sauce.
# What You'll 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 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 preferably overnight to allow the flavors to meld.
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 comes to temperature.
05 - Bake uncovered for 40 to 45 minutes, or until the center is 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 and drizzle generously with the warm hollandaise sauce. Garnish with finely chopped fresh chives and a light sprinkle of paprika. Serve immediately.
# Expert Hints:
01 -
- All the indulgent flavor of traditional Eggs Benedict without standing at the stove poaching eggs one by one.
- You assemble it the night before so the morning of your brunch is completely stress free.
- The homemade hollandaise drizzled over the golden baked top looks and tastes like you spent hours.
02 -
- Do not skip the overnight soak because the muffins need time to absorb the custard or the center will be dry.
- Hollandaise can break if your heat is too high so keep that water at a bare simmer and be patient with the butter.
03 -
- Tear a few extra muffin pieces and press them into any bare spots on top before baking for a more attractive golden crust.
- Taste your hollandaise before adding salt because Canadian bacon can be quite salty and the sauce should complement not compete.