Eggs Benedict Casserole (Printable Version)
Savory breakfast bake 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 ounces Canadian bacon or ham, diced
→ Custard 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 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
# How To Make It:
01 - Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Top with half of the diced Canadian bacon. Repeat the layers with the remaining muffins and bacon.
03 - In a large mixing bowl, thoroughly whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until completely combined.
04 - Pour the egg mixture evenly over the layered muffins and bacon. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the bread to absorb the custard.
05 - Preheat your oven to 350°F. Remove the assembled dish from the refrigerator and let it stand at room temperature while the oven heats up.
06 - Bake the casserole uncovered for 40 to 45 minutes. Check at the 30-minute mark; if the top is browning too quickly, cover it loosely with aluminum foil. The casserole is done when the center is fully set and the top is golden brown.
07 - While the casserole is baking, set up a double boiler with a heatproof bowl over a saucepan of barely simmering water. Whisk the egg yolks, lemon juice, Dijon mustard, and cayenne pepper in the bowl until the mixture slightly thickens, which should take about 2 minutes. Slowly drizzle in the melted butter while whisking constantly until the sauce becomes thick and glossy. Season with salt to taste.
08 - Remove the finished casserole from the oven. Drizzle the warm hollandaise sauce generously over the top. Garnish with freshly chopped chives and a light dusting of paprika before serving immediately.
# Helpful Hints:
01 -
- You get all the luxury of restaurant Eggs Benedict without standing at the stove poaching individual eggs.
- Assembling it the night before means you can actually enjoy your morning coffee instead of cooking.
02 -
- If your hollandaise looks curdled, drop in an ice cube and whisk like crazy to bring it back from the brink.
- Letting the chilled casserole sit on the counter while the oven preheats ensures even baking throughout the center.
03 -
- Tearing the muffins by hand instead of cutting them with a knife creates more nooks and crannies for the custard to hide.
- Room temperature egg yolks will emulsify into hollandaise much faster and more reliably than cold ones straight from the fridge.