Eggs Benedict Casserole (Printable)
Baked English muffin layers with Canadian bacon, eggs, and creamy hollandaise for a crowd-pleasing brunch.
# What You’ll Need:
→ Casserole
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 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon smoked paprika
09 - 2 tablespoons unsalted butter, melted
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - ½ cup (1 stick) unsalted butter, melted
12 - 1 tablespoon fresh lemon juice
13 - ½ teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick cooking 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 muffins 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 smooth and fully incorporated.
04 - Pour the egg custard evenly over the layered muffins and bacon. Gently press down on the top layer so the bread absorbs the liquid. Cover tightly with aluminum foil and refrigerate for at least 1 hour or up to overnight for optimal texture.
05 - If chilled overnight, let the casserole sit at room temperature while the oven preheats. Bake covered with foil for 30 minutes, then remove the foil and continue baking for 15 minutes until the center is set and the top is lightly golden.
06 - While the casserole bakes, set up a double boiler by placing a heatproof bowl over a saucepan of barely simmering water. Whisk the egg yolks and lemon juice together in the bowl until blended. Continue whisking constantly while slowly drizzling in the melted butter. Keep whisking until the sauce thickens to a creamy consistency, approximately 5 minutes. Stir in the Dijon mustard, season with salt and pepper, and remove from heat.
07 - Remove the casserole from the oven and let it rest for 10 minutes. Cut into portions and serve warm, drizzled generously with the freshly made hollandaise sauce.
# Expert Tips:
01 -
- All the indulgent flavor of Eggs Benedict without the stress of poaching eggs or whisking hollandaise to order at the last second.
- It feeds six people at once, which means you actually get to sit down and eat with your friends instead of playing short order cook.
02 -
- If your hollandaise breaks or looks grainy, whisk in a tablespoon of warm water and it should come right back together. Do not panic, it happens to everyone.
- Do not skip the chilling step. That soak time is what turns this from a baked egg dish into something with real custard texture.
03 -
- Press the muffin pieces down firmly into the custard before chilling. The ones that float above the surface dry out instead of soaking.
- Keep the water at a bare simmer when making hollandaise. If it boils, the yolks will scramble and you will have to start over.