Eggs Benedict Casserole (Printable)
Savory breakfast bake with English muffins, bacon, eggs, and rich hollandaise
# What You'll Need:
→ Bread & Meats
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
→ Egg Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon paprika
→ Hollandaise Sauce
09 - 1/2 cup unsalted butter
10 - 3 large egg yolks
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon cayenne pepper
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper
# How To Make:
01 - Grease a 9x13-inch baking dish thoroughly. Scatter half of the English muffin pieces evenly across the bottom. Distribute half of the Canadian bacon over the muffins. Repeat with remaining muffins and bacon to create even layers.
02 - In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, Dijon mustard, and paprika until fully combined and smooth. Pour the egg mixture evenly over the layered muffins and bacon. Gently press down with a spatula to help the bread absorb the liquid.
03 - Cover the baking dish with plastic wrap or foil and refrigerate for at least 1 hour to allow the bread to soak up the custard. For best results and convenient morning preparation, refrigerate overnight.
04 - Preheat your oven to 375°F. Remove the casserole from the refrigerator while the oven heats to take off the chill.
05 - Bake the uncovered casserole for 40 to 45 minutes. The center should be set and firm when gently shaken, and the top should be golden brown. If the top browns too quickly, tent loosely with foil.
06 - While the casserole bakes, create a double boiler by setting a heatproof bowl over a pot of gently simmering water. Whisk together the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the bowl. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth. Remove from heat immediately once emulsified.
07 - Let the baked casserole rest for 10 minutes before slicing to allow it to set. Cut into 8 equal portions and serve warm. Drizzle each serving generously with the prepared hollandaise sauce. Garnish with chopped fresh chives or parsley and additional black pepper if desired.
# Expert Tips:
01 -
- You get all the luxurious hollandaise draped comfort without the stress of poaching eggs for a crowd
- The overnight refrigeration makes breakfast morning absolutely seamless
02 -
- Do not skip the refrigeration time or the bread will float rather than sink into the custard
- Hollandaise waits for no one, so make it right before serving
03 -
- Room temperature ingredients prevent hollandaise from separating
- Leftover hollandaise keeps refrigerated for one day if sealed tightly