Eggs Benedict Breakfast Casserole (Printable)
Layers of English muffins, ham, and eggs baked until golden and topped with a creamy hollandaise sauce for a classic brunch flavor.
# What You'll 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 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
# How to Prepare:
01 - Lightly grease a 9x13-inch baking dish. Scatter half of the English muffin pieces into the bottom of the dish. Top with half of the diced Canadian bacon. Repeat the layers with the remaining muffins and bacon.
02 - Whisk together the eggs, milk, 1 teaspoon Dijon mustard, salt, and black pepper in a large bowl. Pour this mixture evenly over the muffins and bacon. Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bread to absorb the liquid.
03 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats up. Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, cover loosely with aluminum foil.
04 - While the casserole bakes, set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Whisk the egg yolks, lemon juice, 1/2 teaspoon Dijon mustard, and cayenne pepper together constantly until slightly thickened, about 2 minutes. Slowly drizzle in the melted butter while whisking until the sauce is thick and glossy. Season with salt to taste.
05 - Remove the baked casserole from the oven. Drizzle the warm hollandaise sauce over the top. Garnish with finely chopped fresh chives and a sprinkle of paprika if desired. Serve immediately.
# Expert Advice:
01 -
- It delivers all the rich, creamy flavors of classic Eggs Benedict without the stress of timing everything perfectly.
- You can assemble it the night before, making your morning feel effortless and elegant.
02 -
- Do not skip the chilling step, as it allows the bread to fully hydrate and prevents a soggy texture.
- Hollandaise can break easily if the butter is too hot or added too quickly, so keep the heat low and whisk vigorously.
03 -
- Use whole milk rather than skim for a creamier texture that holds up better during baking.
- Grate a little fresh nutmeg into the egg custard for a subtle, warming depth of flavor.