Eggs Benedict Casserole (Printable Version)
Classic Eggs Benedict reimagined as a bake-and-serve brunch casserole with creamy hollandaise drizzled on top.
# 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 (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh 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 for sprinkling
# How to Make:
01 - Lightly grease a 9x13-inch baking dish with butter or non-stick 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, salt, and black pepper until fully combined. Pour the mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best results.
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 firmly set and the top is golden brown. If the top browns too quickly, loosely tent with aluminum foil during the last 10 minutes.
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 the mixture slightly thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce becomes thick and glossy. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with the warm hollandaise sauce. Garnish with finely chopped chives and a light sprinkle of paprika. Serve immediately while hot.
# Expert Tips:
01 -
- All the indulgence of Eggs Benedict without standing at the stove poaching eggs for an hour while your guests get tipsy without you.
- The hollandaise drizzled over the top seeps into every nook and cranny of that golden baked custard, making each bite richer than the last.
02 -
- Do not skip the overnight soak, as rushed casseroles turn out dry in the center and soggy on the edges, which is a tragedy no amount of hollandaise can fully fix.
- If your hollandaise starts to look broken or curdled while whisking, drop in an ice cube and beat fiercely, as it almost always comes back together with a little aggressive whisking and some cold shock therapy.
03 -
- Tear a few of the muffin pieces smaller and press them into the corners of the dish, as those crispy edges become the bites everyone fights over.
- Warm the melted butter to just above body temperature before drizzling it into the yolks, as butter that is too hot will scramble them and butter that is too cool will make the sauce thick and heavy instead of silky.