Eggs Benedict Casserole (Print Version)
Layers of English muffins, ham, and eggs baked until golden, drizzled with rich hollandaise.
# What You Need:
→ 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 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
# How to Make It:
01 - Lightly grease a 9x13-inch baking dish. Scatter half of the English muffin pieces into the dish and top with half the Canadian bacon. Repeat layers with remaining muffins and bacon.
02 - Whisk together 8 large eggs, 2 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Pour the mixture evenly over the muffin and bacon layers.
03 - Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the bread to absorb the liquid.
04 - Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats to 350°F (180°C).
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, cover loosely with foil.
06 - Set a heatproof bowl over a saucepan of barely simmering water. Whisk 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and cayenne constantly until thickened. Slowly drizzle in 1/2 cup melted butter while whisking until glossy. Season with salt.
07 - Drizzle the warm hollandaise sauce over the baked casserole. Garnish with fresh chives and paprika if desired. Serve immediately.
# Expert Hints:
01 -
- You get all the creamy, savory indulgence of the classic dish but can feed eight people effortlessly.
- It lets you prep everything the night before so you can actually enjoy your coffee with guests.
02 -
- Tempering the eggs for the hollandaise slowly is the only way to prevent them from scrambling.
- Letting the casserole sit on the counter while the oven preheats helps it bake evenly.
03 -
- Do not pack the muffin cubes too tightly or the egg mixture will not distribute evenly.
- If you are nervous about the sauce, use an immersion blender for a cheat version that never breaks.