Eggs Benedict Casserole: Easy Make-Ahead Breakfast
By Olivia Hayes
Prep
20 min
Cook
50 min
Total
70 min
Servings
8
Level
Easy
Eggs Benedict casserole is a precooked meal that can be prepared ahead of time to save time for weekday breakfasts․ The casserole bakes in 20 minutes and refrigerates․ I serve reheated single servings of the casserole with Hollandaise sauce and lemon juice․ English muffins and Canadian bacon are baked under the custard layer․ Reheat and add Hollandaise sauce to the casserole before serving․ This recipe serves eight people․
I use firm muffins and a fork to crumble the muffins and mix them with the casserole ingredients before baking and cooling․ Longer chilling time allows the muffins to soak up more liquid from the casserole․ Day-old muffins hold together better than freshly baked muffins․ If you don't let the casserole chill for a long time‚ the muffin pieces at the bottom of the casserole may be too soggy for some people․ Slices of casserole are not recommended․ Using a 9×13-inch dish will give you even layers of casserole and muffin․
After 40 to 50 minutes in the oven at 375°F (190°C)‚ the eggs are a golden-brown color‚ and the center is set with no liquid egg inside․ I allow the eggs to rest for 10 minutes while making the sauce․ I serve warm egg squares topped with sauce and sprinkled with chives or parsley․ Hot butter in a blender thickens the yolk sauce․ I make Hollandaise sauce immediately before serving it‚ as this sauce does not keep well․ Egg slices do not crumble after cooling․
Why you'll love this recipe
- A baking dish can be used to make breakfast foods‚ leaving the stove free for other tasks while making and baking a casserole․
- The prep time is 20 minutes, The other major time inputs are refrigeration and oven baking times․
- No poached eggs are needed, The blender sauce comes together while the casserole rests․
- Six English muffins and eggs make eight servings, English muffins and eggs are common grocery items․
- Slice it for customers to use as a seasoning or topping․
- You need a 9-by-13-inch baking dish, Everything else can be made in bowls and a blender․ Nothing specifically for brunch is needed․
Ingredients
- •6 English muffins (split and cubed)
- •8 oz Canadian bacon (chopped)
- •8 large eggs
- •2 cups whole milk
- •½ cup heavy cream
- •¼ cup unsalted butter (melted, for the custard)
- •1 tbsp Dijon mustard (for the custard)
- •1 tsp onion powder
- •½ tsp paprika
- •½ tsp salt (plus a pinch for the Hollandaise)
- •¼ tsp black pepper
- •3 large egg yolks
- •1 tbsp lemon juice
- •1 tsp Dijon mustard (for the Hollandaise)
- •½ cup unsalted butter (melted and hot, for the Hollandaise)
- •cayenne pepper (pinch, optional)
- •fresh chives or parsley (chopped, for garnish)
Instructions
- 1
Grease a 9×13-inch baking dish. Spread the cubed English muffins in an even layer, then scatter the chopped Canadian bacon over them.
- 2
Whisk the 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/4 cup melted butter, 1 tbsp Dijon mustard, onion powder, paprika, salt, and black pepper in a large bowl until smooth.
- 3
Pour the egg mixture evenly over the muffins and bacon. Gently press the muffins down until submerged, then cover and refrigerate for at least 4 hours, or preferably overnight.
- 4
Preheat the oven to 375°F (190°C). Uncover the casserole and bake for 40-50 minutes, until puffed, golden brown, and set in the center. Rest for 10 minutes.
- 5
While the casserole rests, blend the 3 egg yolks, lemon juice, and 1 tsp Dijon mustard for 5 seconds. With the blender on low, slowly stream in the 1/2 cup hot melted butter until the sauce is thick and creamy. Season with a pinch of salt and cayenne pepper.
- 6
Slice the warm casserole, drizzle generously with Hollandaise sauce, and garnish with fresh chives or parsley.
FAQ
Nutrition (per serving)
Calories
420
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