Description
Eggs Benedict Casserole: A crowd-pleasing breakfast sensation with fluffy English muffins, ham, poached eggs, and rich hollandaise sauce!
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
- 8 oz (225g) Canadian bacon, chopped into ½-inch pieces
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 2 tablespoons fresh chives, chopped (plus more for garnish
- 4 large egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup (113g) unsalted butter, melted
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Step 1: Prepare the Casserole Base Grease a 9×13-inch baking dish with butter or cooking spray. Spread half of the toasted English muffin cubes evenly across the bottom of the dish. Scatter half of the chopped Canadian bacon over the muffin layer. Repeat with remaining English muffins and Canadian bacon, creating a second layer of each.
- Step 2: Create the Egg Mixture In a large bowl, whisk together eggs, milk, salt, pepper, and paprika until well combined. Pour this custard mixture evenly over the English muffin and Canadian bacon layers in the baking dish. Press down gently with a spatula to ensure all bread pieces begin soaking up the egg mixture. Sprinkle chopped chives over the top.
- Step 3: Rest and Refrigerate Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This resting period allows the English muffins to absorb the egg mixture, resulting in a perfectly textured casserole. If you’re in a hurry, you can bake it immediately, but the overnight soak delivers superior results for your Eggs Benedict Casserole.
- Step 4: Baking the Casserole When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature while the oven preheats. Bake uncovered for 45-50 minutes until puffed and golden brown. The center should be set but still slightly jiggly. A knife inserted in the center should come out clean.
- Step 5: Prepare the Hollandaise Sauce While the casserole bakes, prepare your hollandaise sauce. In a heatproof bowl set over a pot of barely simmering water (ensure the bottom of the bowl doesn’t touch the water), whisk egg yolks and lemon juice until thickened and doubled in volume. Very slowly drizzle in the melted butter while whisking constantly until the sauce is thick and smooth. Stir in salt and cayenne pepper if using.
- Step 6: Serve and Garnish Allow the casserole to cool for 5 minutes before serving. Drizzle the fresh hollandaise sauce over individual portions or the entire casserole. Garnish with additional fresh chives and a sprinkle of paprika for color. Serve your Eggs Benedict Casserole immediately while the hollandaise is still warm.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 260mg
Keywords: Eggs Benedict Casserole