Eggs Benedict Casserole (Print View)

Savory breakfast bake with English muffins, bacon, eggs, and creamy hollandaise.

# What You Need:

→ Bread & Meats

01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced

→ Egg Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon paprika

→ Hollandaise Sauce

09 - 1/2 cup unsalted butter
10 - 3 large egg yolks
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/8 teaspoon cayenne pepper

→ Garnish

15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper

# How to Make It:

01 - Grease a 9x13-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
02 - Scatter half of the English muffin pieces evenly across the bottom of the dish. Distribute half of the diced Canadian bacon over the muffins. Repeat with remaining muffins and bacon to create two complete layers.
03 - In a large bowl, whisk together the eggs, whole milk, salt, black pepper, Dijon mustard, and paprika until fully combined and smooth.
04 - Pour the egg mixture evenly over the layered muffins and bacon. Gently press down with a spatula or the back of a spoon to ensure the bread absorbs the liquid.
05 - Cover the dish with plastic wrap or aluminum foil. Refrigerate for at least 1 hour, or overnight for optimal flavor and texture development.
06 - Preheat oven to 375°F.
07 - Remove the casserole from the refrigerator while the oven heats. Bake uncovered for 40 to 45 minutes until the center is set and the top is golden brown.
08 - Melt the butter in a small saucepan and keep warm. In a heatproof bowl set over a pot of gently simmering water, whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth. Remove from heat immediately.
09 - Let the baked casserole rest for 10 minutes before slicing. Cut into 8 equal portions and serve warm, generously drizzled with the hollandaise sauce. Garnish with fresh chives or parsley if desired.

# Expert Tips:

01 -
  • Feeds a crowd without the stress of poaching individual eggs or making hollandaise to order
  • You can assemble it the night before and just bake when guests arrive
  • Gets all those rich, creamy Eggs Benedict flavors in every single bite
02 -
  • If your hollandaise starts to look grainy or curdled, immediately whisk in a teaspoon of ice-cold water and it should come back together
  • The overnight refrigeration step is not optional, the bread needs time to fully absorb the egg mixture or you'll have soggy centers
  • Room temperature egg yolks make hollandaise significantly easier and more foolproof
03 -
  • Cube the English muffins slightly larger than you think you should, they shrink as they soak up the egg mixture
  • Use room temperature ingredients for the hollandaise, it makes the emulsion process practically foolproof

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