Eggs Benedict Casserole (Printable)
A savory bake layering muffins, bacon, and eggs under a rich hollandaise topping.
# What's Needed:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, chopped
03 - 2 tbsp unsalted butter, melted
→ Egg Custard
04 - 8 large eggs
05 - 2 cups whole milk
06 - 1 tsp Dijon mustard
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - ¼ tsp paprika
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Layer half of the English muffin pieces in the dish, followed by 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 2 tablespoons melted butter until fully blended.
04 - Pour the egg mixture evenly over the casserole. Gently press down on the bread to ensure it absorbs the liquid.
05 - Cover with aluminum foil and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld.
06 - Bake covered for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the center is set and the top is golden.
07 - Whisk egg yolks and lemon juice in a heatproof bowl over a saucepan of simmering water. Slowly drizzle in ½ cup melted butter while whisking constantly until thickened, about 5 minutes.
08 - Stir in the Dijon mustard and season with salt and pepper to taste. Remove from heat.
09 - Allow the casserole to rest for 10 minutes before slicing. Serve warm, drizzled generously with the hollandaise sauce.
# Tips for Success:
01 -
- It allows you to actually enjoy your party instead of playing short order cook.
- The savory custard soaks into the bread overnight, creating a texture that is impossibly fluffy yet rich.
02 -
- If the sauce looks like it is scrambling while you whisk it, immediately pull it off the heat and whisk vigorously to cool it down.
- Letting the casserole sit for ten minutes after baking helps the layers set so you get clean, neat squares when serving.
03 -
- Use day old muffins if you have them, as they soak up the liquid better without becoming mushy.
- Clean and dry your mixing bowl and whisk thoroughly before making the sauce to ensure the emulsion holds.