Eggs Benedict Breakfast Casserole (Print Version)
A hearty, layered breakfast bake featuring English muffins, Canadian bacon, and eggs topped with creamy hollandaise.
# What You'll Need:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, chopped
→ Egg Custard
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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange half of the English muffin pieces in the prepared dish. Cover with half of the Canadian bacon. Repeat layers with remaining muffins and bacon.
03 - Whisk together 8 large eggs, 2 cups milk, 1 tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper, ¼ tsp paprika, and 2 tbsp melted butter in a large bowl until smooth.
04 - Pour the egg mixture evenly over the casserole. Gently press down on the bread to ensure it absorbs the liquid.
05 - Cover the dish with aluminum foil and refrigerate for at least 1 hour, or overnight, to allow flavors to meld.
06 - Remove from refrigerator 15 minutes before baking. Bake covered at 350°F for 30 minutes.
07 - Remove foil and bake for an additional 15 minutes until the eggs are set and the top is golden brown.
08 - While casserole bakes, whisk 4 egg yolks and 1 tbsp lemon juice in a heatproof bowl set over a pan of simmering water.
09 - Slowly drizzle in ½ cup melted butter while whisking constantly until sauce thickens. Stir in ½ tsp Dijon mustard and season with salt and pepper.
10 - Let the baked casserole rest for 10 minutes before slicing. Serve warm drizzled with the warm hollandaise sauce.
# Expert Tips:
01 -
- It gives you all the luxurious flavor of eggs benedict without the stress of poaching eggs or worrying about timing.
- The make-ahead nature means you can actually enjoy your coffee while the oven does the work.
02 -
- Do not rush the refrigeration step, as it allows the bread to fully hydrate and prevents a dry, eggy texture.
- Keep the double boiler water at a bare simmer to prevent scrambling your egg yolks while making the hollandaise.
03 -
- If your hollandaise splits, whisk in a teaspoon of cold water and it should come back together.
- Use room temperature eggs for the casserole mixture to ensure even and quick baking.