Eggs Benedict Casserole (Print version)
Layered English muffins, Canadian bacon, and eggs baked together, topped with creamy hollandaise sauce 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 - 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
# How to make it:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the English muffin pieces in an even layer 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 fully incorporated and smooth.
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 refrigerated overnight, remove the casserole from the refrigerator and let it stand 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, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Whisk the egg yolks and lemon juice together in the bowl until pale and combined. Slowly drizzle in the melted butter in a thin steady stream while whisking constantly until the sauce thickens, approximately 5 minutes. Stir in the Dijon mustard, season with salt and pepper, and remove from heat.
08 - Allow the baked casserole to rest for 10 minutes before slicing into portions. Serve warm, drizzled generously with the fresh hollandaise sauce.
# Expert suggestions:
01 -
- All the indulgence of eggs Benedict without standing at the stove poaching eggs one at a time.
- It assembles the night before, so morning you just slides it in the oven and waits with a cup of coffee.
- The hollandaise comes together in about five minutes and tastes like you trained in Paris.
02 -
- If the hollandaise gets too hot or starts to look scrambled, pull it off the heat immediately and whisk in a teaspoon of cold water to bring it back.
- Do not skip the overnight rest, because that extra time transforms the texture from soggy bread pudding into something silky and cohesive.
03 -
- Tear a few of the muffin pieces smaller and scatter them on top before baking for extra crispy bits that contrast the soft interior.
- Whisk the hollandaise off the heat whenever possible, because patient low heat gives you a silky sauce while impatience gives you scrambled eggs.