Eggs Benedict Casserole (Print Version)

Layers of English muffins, Canadian bacon, and eggs baked golden, topped with creamy hollandaise sauce.

# What You Need:

→ Base

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 ounces 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 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

# Directions:

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 muffin pieces and bacon to form a second layer.
03 - In a large 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 absorption.
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 set and the top is golden brown. If the top begins browning 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 is thick, glossy, and emulsified. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with the warm hollandaise sauce. Garnish with freshly chopped chives and a light sprinkle of paprika. Serve immediately.

# Expert Tips:

01 -
  • All the indulgent flavor of restaurant style Eggs Benedict assembled the night before so you can actually enjoy your own brunch party.
  • The hollandaise sauce drizzled over the golden baked top turns an ordinary breakfast casserole into something your guests will talk about for weeks.
02 -
  • If the hollandaise starts to look curdled or split while you are whisking, drop in an ice cube and beat furiously, which almost always brings it back from the brink.
  • The casserole needs to rest at room temperature for at least 20 minutes before baking so the center cooks evenly and you avoid a cold soggy middle.
03 -
  • Assemble the casserole the night before and make the hollandaise right before serving, because the casserole improves with time but the sauce demands immediacy.
  • If your oven runs hot, tent the casserole with foil after 30 minutes to keep the top from browning before the center has fully set.

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