Eggs Benedict Casserole (Print View)
Layers of English muffins, Canadian bacon, and eggs baked in a creamy custard, topped with rich hollandaise.
# What You Need:
→ Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 ounces Canadian bacon or ham, diced
→ Custard
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 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 - Kosher salt, to taste
→ Garnish
14 - Fresh chives, finely chopped
15 - Paprika, for dusting
# How-To Steps:
01 - Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Scatter half of the English muffin pieces evenly across the bottom of the prepared dish. Layer half of the diced Canadian bacon over the muffins. Repeat the process with the remaining muffin pieces and bacon.
03 - In a large mixing bowl, vigorously whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until fully incorporated. Pour the custard evenly over the assembled muffin and bacon layers. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours, ideally overnight.
04 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and allow it to rest at room temperature while the oven comes to temperature.
05 - Bake the casserole uncovered for 40 to 45 minutes, or until the center is fully set and the top achieves a golden-brown color. If the surface begins to brown prematurely, tent it loosely with aluminum foil.
06 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Combine the egg yolks, lemon juice, Dijon mustard, and cayenne pepper in the bowl. Whisk constantly for roughly 2 minutes until the mixture slightly thickens. Slowly stream in the melted butter while continuing to whisk until the sauce becomes thick and glossy. Adjust the seasoning with salt as needed.
07 - Remove the baked casserole from the oven. Drizzle the warm hollandaise generously over the top. Garnish with freshly chopped chives and a light dusting of paprika before serving immediately.
# Expert Hints:
01 -
- You get all the luxurious flavors of traditional eggs benedict without standing at the stove poaching eggs for an hour.
- Assembling it the night before means you can actually enjoy your own brunch party instead of being stuck in the kitchen.
02 -
- Walking away from the double boiler while making hollandaise is a guaranteed way to end up with scrambled eggs.
- If the top of your casserole starts browning too fast, tent it loosely with foil to prevent burning the crust.
03 -
- Using a metal whisk instead of a silicone one introduces more air into your hollandaise, making it lighter.
- To revive leftover casserole, cover it with foil and warm it in a low oven to keep the custard from drying out.