Eggs Benedict Casserole (Printable)
A make-ahead brunch casserole with English muffins, bacon, eggs, and rich 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 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Hollandaise Sauce
08 - ½ cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh lemon juice
11 - ½ teaspoon Dijon mustard
12 - Pinch of cayenne pepper
13 - Kosher salt, to taste
→ Garnish
14 - Fresh chives, finely chopped
15 - Paprika, for sprinkling
# How To Make:
01 - Lightly grease a 9×13-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 mixing bowl, whisk together the eggs, whole milk, Dijon mustard, kosher salt, and black pepper until fully combined. Pour the custard mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
04 - 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, until the center is set and the top is golden brown. If the top begins browning too quickly, loosely tent with aluminum foil.
06 - 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 slightly thickened. 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 chopped fresh chives and a light sprinkling of paprika. Serve immediately.
# Expert Tips:
01 -
- You get all the indulgent, buttery charm of Eggs Benedict without Poaching a single egg or standing over a stove while your guests wait.
- It assembles the night before, so your morning is free to actually enjoy your coffee and your company.
02 -
- Do not skip the resting time in the refrigerator because the muffins need those hours to fully absorb the custard or the texture will be uneven and watery in spots.
- Keep the water under your hollandaise at a bare simmer because boiling water will scramble the yolks and you will have to start over.
03 -
- Use day old English muffins if you can because slightly stale bread absorbs the custard more evenly and holds its shape better during baking.
- Taste your hollandaise before serving and adjust the lemon juice and salt because the balance between richness and brightness is what makes or breaks the whole dish.