Eggs Benedict Casserole (Print Version)
Brunch casserole with English muffins, Canadian bacon, eggs, and creamy hollandaise sauce baked to golden perfection.
# What You Need:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, chopped
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon paprika
09 - 2 tablespoons unsalted butter, melted
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - 1/2 cup unsalted butter, melted
12 - 1 tablespoon fresh lemon juice
13 - 1/2 teaspoon Dijon mustard
14 - Salt and pepper, to taste
# Preparation Steps:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Arrange half of the English muffin pieces evenly across the bottom of the prepared dish. Scatter half of the chopped Canadian bacon over the muffins. 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, black pepper, paprika, and melted butter until fully combined and smooth.
04 - Pour the egg custard mixture evenly over the layered muffins and bacon. Gently press down on the bread pieces to ensure they absorb the liquid. Cover tightly with aluminum foil and refrigerate for at least 1 hour, or overnight for optimal texture.
05 - If refrigerated overnight, remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats to 350°F.
06 - Bake covered with foil for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, until the center is set and the top is lightly golden.
07 - While the casserole bakes, place egg yolks and lemon juice in a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly until the mixture begins to thicken. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy, about 5 minutes. Stir in the Dijon mustard, season with salt and pepper, and remove from heat.
08 - Remove the casserole from the oven and let it rest for 10 minutes. Cut into portions and serve warm, generously drizzled with the fresh hollandaise sauce.
# Expert Advice:
01 -
- It delivers every flavor of restaurant style Eggs Benedict without the stress of poaching eggs to order for a crowd.
- The hollandaise pours over the whole pan like a warm blanket, soaking into every nook and cranny of those toasted English muffins.
02 -
- The hollandaise can break if your butter is too hot or you pour too fast, so patience and a slow drizzle are your best friends.
- Pressing the muffin pieces into the custard before chilling makes the difference between a cohesive casserole and a dry, patchy one.
03 -
- If your hollandaise breaks, whisk in a tablespoon of warm water and it will usually come right back together.
- Letting the casserole rest the full ten minutes before slicing keeps it from collapsing into a soupy mess on the plate.