Eggs Benedict Casserole (Printable Version)
A baked twist on classic eggs Benedict with English muffins, Canadian bacon, and creamy hollandaise sauce.
# What You Need:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, chopped
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon smoked paprika
09 - 2 tablespoons unsalted butter, melted
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - ½ cup unsalted butter, melted
12 - 1 tablespoon fresh lemon juice
13 - ½ teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the English muffin pieces evenly across the bottom of the prepared dish. Scatter half of the chopped Canadian bacon over the muffins. 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, black pepper, smoked paprika, and melted butter until smooth and well combined.
04 - Pour the egg custard evenly over the layered muffins and bacon. Gently press down on the pieces to ensure everything is submerged and soaking up the mixture.
05 - Cover the dish tightly with aluminum foil and refrigerate for at least 1 hour, or leave overnight for the best texture and flavor absorption.
06 - If chilled overnight, remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
07 - Bake covered with foil for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, until the center is set and the top is lightly golden.
08 - While the casserole bakes, place egg yolks and lemon juice in a heatproof bowl set over a saucepan of barely simmering water. Whisk constantly until the yolks begin to thicken and pale in color.
09 - Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and velvety, about 5 minutes. Stir in the Dijon mustard, season with salt and pepper, and remove from heat.
10 - Let the finished casserole rest for 10 minutes before slicing. Serve warm portions generously drizzled with the fresh hollandaise sauce.
# Expert Advice:
01 -
- Everything you crave about Eggs Benedict without standing at the stove poaching eggs one by one.
- The overnight option means you can sleep in and still serve something impressive.
- That hollandaise drizzle over the golden top makes it feel like a restaurant brunch at home.
02 -
- If your hollandaise starts to look curdled or separated, whisk in a teaspoon of warm water and it usually comes back together beautifully.
- The casserole will look slightly jiggly in the very center when you first pull it out, but it finishes setting as it rests, so trust the process and do not overbake.
03 -
- Tear a few extra muffin pieces and scatter them on top before baking for irresistible crunchy bits that contrast with the creamy custard underneath.
- A pinch of cayenne in the hollandaise adds warmth without heat and gives the sauce a more complex, restaurant quality flavor.