Eggs Benedict Casserole (Printable)
Hearty bake with English muffins, savory bacon, and eggs.
# 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 tsp Dijon mustard
06 - ½ tsp salt
07 - ¼ tsp ground black pepper
08 - ¼ tsp paprika
09 - 2 tbsp unsalted butter, melted
→ Hollandaise Sauce
10 - 4 large egg yolks
11 - ½ cup unsalted butter, melted
12 - 1 tbsp lemon juice
13 - ½ tsp Dijon mustard
14 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 - Evenly layer half of the English muffin pieces in the prepared dish. Top with half the Canadian bacon. Repeat with remaining muffins and bacon.
03 - In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, paprika, and melted butter until well combined.
04 - Pour the egg mixture evenly over the muffin and bacon layers. Gently press down to ensure the bread soaks up the liquid.
05 - Cover with foil and refrigerate for at least 1 hour, or overnight for best texture.
06 - Remove from refrigerator and let sit at room temperature while oven preheats. Bake covered for 30 minutes.
07 - Remove foil and bake an additional 15 minutes, until set and slightly golden.
08 - Meanwhile, make the hollandaise: In a heatproof bowl, whisk yolks and lemon juice until combined. Place over a saucepan of barely simmering water (double boiler), whisking constantly.
09 - Slowly drizzle in melted butter, whisking until the sauce thickens, about 5 minutes. Stir in Dijon, season with salt and pepper, and remove from heat.
10 - When casserole is done, let it rest 10 minutes. Slice and serve warm, drizzled generously with hollandaise sauce.
# Expert Hints:
01 -
- It turns the fussy task of poaching eggs into a hands off bake that yields perfectly tender results every time.
- The make ahead nature means you can actually enjoy your own party instead of being stuck at the stove.
02 -
- Rushing the chilling step will result in soggy bread that does not hold its shape when sliced.
- If your hollandaise gets too hot or splits, whisk in a teaspoon of cold water immediately to bring it back together.
03 -
- Use room temperature eggs for the hollandaise to help the emulsion form faster and stay stable longer.
- Add a pinch of cayenne to the sauce for a little extra kick that complements the richness.