Eggs Benedict Casserole (Print Version)

Layered English muffins, Canadian bacon, and eggs baked golden, topped with rich hollandaise sauce for a crowd-pleasing brunch.

# Recipe Ingredients:

→ 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

# Directions:

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 prepared dish. Top with half of the diced Canadian bacon. Repeat with the remaining muffin pieces and bacon to create 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 to allow the muffins to absorb the custard.
04 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats up, about 20 minutes.
05 - Bake uncovered for 40 to 45 minutes until the center is set and the top is golden brown. If the top browns too quickly, loosely tent with aluminum foil during the last 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 while whisking continuously until the sauce becomes thick, glossy, and emulsified. Season with salt to taste and keep warm.
07 - Remove the casserole from the oven and let it rest for 5 minutes. Drizzle generously with warm hollandaise sauce. Garnish with finely chopped fresh chives and a light sprinkle of paprika. Serve immediately while warm.

# Expert Advice:

01 -
  • It delivers all the brag worthy decadence of Eggs Benedict without standing at the stove poaching eggs one by one while your guests wait.
  • The hollandaise pours over the top like a golden blanket and suddenly everyone at the table goes quiet in the best possible way.
02 -
  • The overnight rest is not optional in my book. Those English muffins need time to drink up the custard, and skipping it means dry pockets in the center.
  • Hollandaise will break if your butter is too hot or you add it too fast. Patience and a thin drizzle are your best friends here.
03 -
  • Tear a few of the muffin pieces smaller and scatter them on top before baking for extra crispy bits that contrast the soft custard underneath.
  • If your hollandaise starts to look broken or greasy, whisk in a tablespoon of warm water and it usually pulls itself back together beautifully.

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