Eggs Benedict Casserole (Printable)
Baked layers of English muffins, Canadian bacon, and eggs topped with rich hollandaise sauce.
# What You'll Need:
→ Base Layer
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 oz Canadian bacon or ham, diced
→ Custard Mixture
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground 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 dusting
# How-To Steps:
01 - Lightly grease a 9x13-inch baking dish with butter or nonstick cooking 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 custard mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to allow the bread to absorb the custard.
04 - When ready to bake, 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 surface browns too quickly, loosely tent with aluminum foil during the final 10 minutes.
06 - While the casserole bakes, 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 in a thin stream while whisking continuously until the sauce becomes thick, glossy, and emulsified. Season with salt to taste.
07 - Remove the casserole from the oven and let it rest for 5 minutes. Drizzle generously with warm hollandaise sauce, then garnish with chopped fresh chives and a light dusting of paprika. Serve immediately while warm.
# Expert Advice:
01 -
- All the indulgence of restaurant Eggs Benedict without standing at the stove poaching eggs one by one.
- You assemble it the night before, so morning you just pops it in the oven and gets to enjoy the party instead of being trapped in the kitchen.
02 -
- The overnight rest is not optional in my experience, it transforms the texture from soggy bread pudding into something custardy and cohesive.
- If your hollandaise breaks or looks grainy, whisk in a tablespoon of warm water and it usually comes right back together.
03 -
- Toast the English muffin pieces in a 175 degree oven for ten minutes before assembling and they hold their structure beautifully through the overnight soak.
- Add a splash of white vinegar to your hollandaise bowl before the yolks, it stabilizes the emulsion and gives you a much wider margin of error.