Eggs Benedict Casserole Brunch (Printable Version)
Classic brunch flavors in an easy bake-and-serve format with creamy hollandaise.
# Ingredient List:
→ Casserole Base
01 - 6 English muffins, split and cut into 1-inch pieces
02 - 12 oz Canadian bacon, diced
03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 tsp salt
06 - 1/2 tsp ground black pepper
07 - 1/4 tsp paprika
→ Hollandaise Sauce
08 - 4 large egg yolks
09 - 1/2 cup unsalted butter, melted and warm
10 - 2 tbsp fresh lemon juice
11 - 1/4 tsp salt
12 - Pinch of cayenne pepper
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Distribute English muffin pieces evenly across the bottom of the prepared dish. Scatter diced Canadian bacon over the muffins.
03 - Whisk together eggs, milk, 1/2 tsp salt, and black pepper in a large bowl until fully combined. Pour mixture evenly over the muffin and bacon layers.
04 - Cover the dish tightly with aluminum foil. Refrigerate for at least 1 hour, preferably overnight, to allow the bread to absorb the egg mixture.
05 - Remove casserole from refrigerator while oven preheats. Sprinkle paprika evenly over the top. Bake covered for 30 minutes, then remove foil and bake an additional 15-20 minutes until center is set and top is golden brown.
06 - Set up a double boiler with a heatproof bowl over gently simmering water. Whisk egg yolks, lemon juice, 1/4 tsp salt, and cayenne pepper for 2-3 minutes until slightly thickened. Slowly drizzle in warm melted butter while whisking constantly until sauce becomes thick and glossy.
07 - Let the baked casserole rest for 10 minutes before slicing. Cut into squares and serve warm, generously topped with freshly prepared hollandaise sauce.
# Tips from hearthlykitchen:
01 -
- You get all the luxurious flavors of classic Eggs Benedict without standing over a stove for hours
- The make ahead nature means you can actually enjoy your own brunch party instead of being stuck in the kitchen
02 -
- The hollandaise can be tricky the first time. If it starts to separate or look grainy, immediately whisk in a teaspoon of cold water and it should come back together.
- Overbaking will make the eggs rubbery. Start checking at the 40 minute mark and remove from the oven as soon as the center is set.
03 -
- If making hollandaise ahead, keep it warm in a thermos. It will hold for up to an hour without separating.
- For extra creaminess, add 1/2 cup grated gruyère cheese to the custard mixture before baking.