Eggs Benedict is one of those breakfast classics that feels a little indulgent, though it often graces our tables for special occasions like brunch. This Eggs Benedict Casserole takes that beloved dish and transforms it into a cozy, effortless meal perfect for any gathering or a lazy weekend morning. Imagine baked English muffins soaked in a rich egg custard, paired with savory roast beef, and drizzled with a luxurious homemade Hollandaise—there’s something simply heavenly about it that lingers long after the last bite is gone. The best part? You can prep it the night before, allowing you to savor every moment with your loved ones rather than stressing over the stovetop.
Why You’ll Love This Dish
This Eggs Benedict Casserole is a game-changer for weekend brunches or festive family gatherings. It’s not just easy to prepare, but it also brings everyone together around the table, making it a delightful sharing experience. The combination of the creamy egg mixture, perfectly toasted English muffins, and tender roast beef is pure comfort food. Plus, the flexibility of prepping it ahead of time means you can wake up, pop it in the oven, and sip your coffee while it bakes.
“I made this for my family over the holidays, and we couldn’t stop talking about it! The flavors were spot on, and it was so easy to assemble. I’ll definitely be making this again!”
Preparing Eggs Benedict Casserole
Let’s break down how you can pull this together. First, you’ll want to give your English muffins a light toast. While they’re crisping up, you can whip together a simple custard with eggs and milk—easy, right? Layering becomes a bit of a ritual here as you build flavors with the toasted muffins and cubed roast beef. The key is to let it rest for a while, ideally overnight, so the muffins soak up all that custardy goodness. When you’re ready to serve, the construction of a gorgeous Hollandaise sauce in under ten minutes is like a culinary magic trick—creamy, rich, and utterly impressive.
What You’ll Need
To pull off this comforting casserole, gather the following ingredients:
- 6 large English muffins
- 1 tablespoon unsalted butter, softened
- 12 ounces thinly sliced roast beef, about 1/4 inch thick
- 8 large eggs
- 2 cups whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 large egg yolks (for Hollandaise)
- 1 tablespoon fresh lemon juice (for Hollandaise)
- 1/2 teaspoon Dijon mustard (for Hollandaise)
- 1/4 teaspoon salt (for Hollandaise)
- Pinch of cayenne pepper or a dash of hot sauce (for Hollandaise)
- 1/2 cup (1 stick) unsalted butter, melted and very hot (for Hollandaise)
- Optional: 1/4 cup chopped fresh chives or parsley, for garnish
Feel free to mix things up based on what you have at home. Swap the roast beef for ham, bacon, or even sautéed veggies for a vegetarian option.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Split and lightly toast the English muffins; tear them into 1-inch pieces.
- Cut the roast beef into 1/2-inch cubes.
- Grease a 9×13 inch baking dish with the softened butter.
- In a large bowl, whisk together the 8 large eggs until well combined.
- Add in the 2 cups of whole milk (or half-and-half), Dijon mustard, salt, black pepper, and paprika. Whisk until smooth.
- Layer half of the toasted muffin pieces into the greased dish. Top with half of the cubed roast beef.
- Repeat with the remaining muffin pieces and roast beef. Pour the egg mixture over the layers, gently pressing down to ensure everything is soaking.
- Cover and refrigerate for at least 30 minutes, or preferably overnight.
- To make Hollandaise, combine 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne in a blender. Blend while slowly pouring in the hot melted butter until thick and creamy.
- Remove the casserole from the fridge 15-20 minutes before baking. Bake covered for 30 minutes, then uncover and bake for another 20-30 minutes, until golden brown and puffed.
- Let it rest for 5-10 minutes before slicing. Serve topped with Hollandaise sauce and a sprinkle of chives or parsley.
Best Ways to Enjoy It
Serving this casserole is all about the presentation and that finishing touch that elevates it. On a large platter, slice it into squares and drizzle the rich Hollandaise generously over the top. A sprinkle of fresh chives or parsley not only adds a burst of color but also a lovely fresh flavor that complements the richness of the dish. Pair it with a leafy green salad for a balanced meal, or perhaps some crispy breakfast potatoes for that extra comfort factor.
Keeping Leftovers Fresh
If you happen to have any leftovers (though that’s quite the challenge with this tempting dish!), store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy again, simply reheat in the oven at 350°F until warmed through. You can also freeze the uncooked casserole for later enjoyment; just make sure to cover it tightly with plastic wrap and foil before freezing.
Pro Chef Tips
- Prep Ahead: The best part about this casserole is the way it allows flavors to meld overnight. Don’t skip the refrigeration step!
- Butter Temperature: When making the Hollandaise, ensure the butter is very hot, but not boiling. This helps it emulsify perfectly for that creamy texture.
- Spice It Up: Feel free to add your favorite herbs or spices into the custard mixture—think fresh thyme or even a bit of smoked paprika for an extra kick.
Creative Twists
- Different Meats: While roast beef is delicious, try swapping in smoked salmon for a more traditional flavor or adding sausage for a heartier brunch.
- Veggie Version: For a lighter dish, add sautéed spinach, mushrooms, or other veggies instead of meat.
- Cheesy Delight: Sprinkle some cheese (cheddar, Swiss, or Gruyère) in between the layers for a melty, gooey addition.
Your Questions Answered
Can I use almond milk instead of regular milk?
Absolutely! You can substitute almond milk or any plant-based milk. Just keep in mind that it may alter the flavor slightly.What’s the best way to reheat leftovers?
Reheat covered in the oven at 350°F until warmed through. This helps keep the casserole moist.Can I make this gluten-free?
Yes, simply use gluten-free English muffins and ensure all other ingredients are gluten-free.How do I prevent the casserole from getting soggy?
Make sure to let it rest before baking. This allows the muffins time to absorb the custard without becoming too mushy.Is this suitable for meal prep?
Yes! You can assemble it ahead of time, bake it fresh when you’re ready, or freeze it for later.
Eggs Benedict Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Split and lightly toast the English muffins; tear them into 1-inch pieces.
- Cut the roast beef into 1/2-inch cubes.
- Grease a 9x13 inch baking dish with the softened butter.
- In a large bowl, whisk together the 8 large eggs until well combined.
- Add in the 2 cups of whole milk (or half-and-half), 1 tablespoon Dijon mustard, salt, black pepper, and paprika. Whisk until smooth.
- Layer half of the toasted muffin pieces into the greased dish. Top with half of the cubed roast beef.
- Repeat with the remaining muffin pieces and roast beef. Pour the egg mixture over the layers, gently pressing down to ensure everything is soaking.
- Cover and refrigerate for at least 30 minutes, or preferably overnight.
- Combine 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne in a blender.
- Blend while slowly pouring in the hot melted butter until thick and creamy.
- Remove the casserole from the fridge 15-20 minutes before baking.
- Bake covered for 30 minutes, then uncover and bake for another 20-30 minutes, until golden brown and puffed.
- Let it rest for 5-10 minutes before slicing. Serve topped with Hollandaise sauce and a sprinkle of chives or parsley.