Eggs Benedict Casserole (Printable Version)

English muffin, Canadian bacon, and egg bake topped with creamy hollandaise for a crowd-pleasing brunch.

# 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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Hollandaise Sauce

08 - 1/2 cup (1 stick) unsalted butter, melted
09 - 3 large egg yolks
10 - 1 tablespoon fresh 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, for dusting

# Directions:

01 - Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Top with half of the diced Canadian bacon. 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, and black pepper until fully combined. Pour the mixture evenly over the layered muffins and bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best absorption.
04 - When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven comes to temperature.
05 - Bake uncovered for 40 to 45 minutes, or until the center is fully set and the top is golden brown. If the top begins to overbrown, loosely tent with aluminum foil during the last 10 minutes.
06 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Whisk constantly for about 2 minutes until the mixture slightly thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick, glossy, and emulsified. Season with salt to taste.
07 - Remove the casserole from the oven and drizzle generously with warm hollandaise sauce. Garnish with finely chopped fresh chives and a light dusting of paprika. Serve immediately.

# Expert Tips:

01 -
  • It delivers all the satisfaction of restaurant Eggs Benedict without standing over a stove poaching eggs one by one.
  • You can assemble it the night before, so your morning self just opens the oven and walks away.
  • The hollandaise drizzle on top makes it feel fancy enough for a holiday table.
02 -
  • Do not let the water beneath your hollandaise boil vigorously or the egg yolks will scramble into tiny yellow lumps that cannot be fixed.
  • Removing the casserole from the fridge while the oven preheats prevents the center from staying cold and underbaked.
03 -
  • The casserole can be assembled and frozen unbaked for up to one month, just thaw it completely in the refrigerator before baking.
  • A pinch of cayenne in the hollandaise is barely perceptible but it rounds out the flavor in a way that makes people ask what your secret is.

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