Eggs Benedict Casserole

How to Make Eggs Benedict Casserole

1. 1

   Step 1: Preheat and assemble base

   Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish, spread torn English muffin pieces evenly across the bottom, then scatter the Canadian bacon over the muffins so every serving has meat.

   For this step

   • 6 countEnglish muffins, torn into 1-inch pieces
   • 12 slicesCanadian bacon, sliced or diced
2. 2

   Step 2: Make custard and add cheese

   In a large bowl, whisk the 8 eggs with the milk, Dijon mustard, and salt and pepper until smooth. Stir in the shredded Gruyère, then pour the mixture evenly over the muffin and bacon layers, pressing gently so bread soaks up the custard.

   For this step

   • 8 countLarge eggs (for the casserole)
   • 2 cupsWhole milk
   • 2 tspDijon mustard
   • 1 1/2 cupsShredded Gruyère (or sharp cheddar)
   • 1 tspKosher salt and freshly ground black pepper
   
3. 3

   Step 3: Rest and bake

   Let the assembled casserole sit 20–30 minutes at room temperature to absorb the custard (or cover and refrigerate up to 24 hours for make-ahead). Bake uncovered at 350°F (175°C) for 30–35 minutes, until the center is set and the top is golden.
4. 4

   Step 4: Prepare quick hollandaise

   While the casserole bakes or shortly before serving, melt the butter until hot. Whisk the 3 egg yolks with lemon juice in a heatproof bowl and place over a gentle simmer (or quickly use a blender). Slowly stream the hot butter into the yolks while whisking constantly until thickened and emulsified; season to taste. If using a blender, add warm melted butter in a thin stream for a quick, stable hollandaise.

   For this step

   • 8 tbspUnsalted butter (for hollandaise / dotting)
   • 3 countEgg yolks (for quick hollandaise)
   • 2 tbspFresh lemon juice
   
5. 5

   Step 5: Serve, hold warm, and reheating tips

   Spoon hollandaise over portions and garnish with chives if desired. To hold for service: keep the casserole covered in a 200°F (95°C) oven for up to 30–45 minutes (avoid drying by tenting foil) or serve from a chafing dish/bain-marie. Reheating: slices from chilled can be warmed in a 325°F oven for 20–25 minutes or microwave individual portions briefly, and reheat hollandaise gently over warm water or keep in a thermos for up to 1 hour.
   

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish, spread torn English muffin pieces evenly across the bottom, then scatter the Canadian bacon over the muffins so every serving has meat.
2. In a large bowl, whisk the 8 eggs with the milk, Dijon mustard, and salt and pepper until smooth. Stir in the shredded Gruyère, then pour the mixture evenly over the muffin and bacon layers, pressing gently so bread soaks up the custard.
3. Let the assembled casserole sit 20–30 minutes at room temperature to absorb the custard (or cover and refrigerate up to 24 hours for make-ahead). Bake uncovered at 350°F (175°C) for 30–35 minutes, until the center is set and the top is golden.
4. While the casserole bakes or shortly before serving, melt the butter until hot. Whisk the 3 egg yolks with lemon juice in a heatproof bowl and place over a gentle simmer (or quickly use a blender). Slowly stream the hot butter into the yolks while whisking constantly until thickened and emulsified; season to taste. If using a blender, add warm melted butter in a thin stream for a quick, stable hollandaise.
5. Spoon hollandaise over portions and garnish with chives if desired. To hold for service: keep the casserole covered in a 200°F (95°C) oven for up to 30–45 minutes (avoid drying by tenting foil) or serve from a chafing dish/bain-marie. Reheating: slices from chilled can be warmed in a 325°F oven for 20–25 minutes or microwave individual portions briefly, and reheat hollandaise gently over warm water or keep in a thermos for up to 1 hour.