Eggs Benedict Casserole (Printable)
A savory breakfast bake featuring English muffins, ham, and eggs covered in warm hollandaise.
# Ingredient List:
→ 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 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.
02 - Scatter half of the English muffin pieces in the dish and top with half the Canadian bacon. Repeat with the remaining muffins and bacon.
03 - In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and black pepper.
04 - Pour the egg mixture evenly over the muffin and bacon layers. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
05 - When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let stand at room temperature while the oven preheats.
06 - Bake uncovered for 40–45 minutes, or until the center is set and the top is golden. If the top begins to brown too quickly, cover loosely with foil.
07 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water. Add egg yolks, lemon juice, Dijon, and cayenne. Whisk constantly until slightly thickened. Slowly drizzle in melted butter while whisking until thick and glossy. Season with salt.
08 - Remove casserole from the oven. Drizzle with warm hollandaise sauce, garnish with chives and paprika if desired, and serve immediately.
# Expert Tips:
01 -
- It tastes exactly like the restaurant classic but feeds a hungry crowd without the stress of poaching individual eggs.
- The make ahead element means you can actually be a relaxed host instead of a short order cook.
02 -
- Letting the casserole sit for at least 2 hours is non negotiable or the bread will be dry and soggy in all the wrong ways.
- Keep the heat under your double boiler on low because scrambled egg yolks in hollandaise are a tragedy you want to avoid.
03 -
- Room temperature eggs whisk into the custard much more smoothly than cold ones straight from the fridge.
- A pinch of cream of tartar in the hollandaise helps stabilize the sauce if you are nervous about it breaking.