Eggs Benedict Casserole (Printable view)
Layers of English muffins, Canadian bacon, and eggs baked in a rich custard and topped with creamy hollandaise.
# What You'll Need:
→ Base Ingredients
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 10 ounces Canadian bacon or ham, diced
→ Egg Custard
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
# Steps:
01 - Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Scatter half of the English muffin pieces into the prepared dish. Top with half of the diced Canadian bacon. Repeat the layering with the remaining muffins and bacon.
03 - In a large bowl, whisk together the 8 large eggs, whole milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully blended.
04 - Pour the egg mixture evenly over the muffins and bacon. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the bread to soak.
05 - Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats to 350°F (180°C).
06 - 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 aluminum foil.
07 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Whisk the 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and cayenne pepper together. Whisk constantly for about 2 minutes until slightly thickened. Slowly drizzle in the melted butter while whisking until the sauce is thick and glossy. Season with salt to taste.
08 - Drizzle the warm hollandaise sauce over the baked casserole. Garnish with chopped fresh chives and a sprinkle of paprika. Serve immediately.
# Expert Advice:
01 -
- You get the indulgent flavor of a restaurant brunch without the stress of poaching eggs individually.
- The assemble ahead nature means you just pop it in the oven and pour the mimosas.
02 -
- Make sure the melted butter is warm but not boiling hot when adding it to the yolks, or you might scramble the sauce.
- Letting the casserole sit on the counter while the oven preheats helps it cook evenly rather than having a cold center.
03 -
- Use day old English muffins as they will absorb the egg mixture better than fresh ones.
- Keep a bowl of ice water nearby in case you need to quickly cool the yolks if the pan gets too hot.