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–+ servings

Eggs Benedict Casserole

This Eggs Benedict Casserole transforms the classic dish into a cozy, effortless meal perfect for gatherings or lazy weekend mornings, featuring baked English muffins soaked in a rich egg custard and topped with a luxurious homemade Hollandaise.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 6 large English muffins Split and lightly toasted.
  • 1 tablespoon unsalted butter, softened Used to grease the baking dish.
  • 12 ounces thinly sliced roast beef About 1/4 inch thick, cubed.
  • 8 large eggs For the custard mixture.
  • 2 cups whole milk or half-and-half Used in the custard.
  • 1 tablespoon Dijon mustard For flavoring.
  • 1/2 teaspoon salt For seasoning.
  • 1/4 teaspoon black pepper For seasoning.
  • 1/4 teaspoon paprika For seasoning.
Hollandaise Sauce
  • 3 large egg yolks For the sauce.
  • 1 tablespoon fresh lemon juice For flavor.
  • 1/2 teaspoon Dijon mustard For flavor.
  • 1/4 teaspoon salt For seasoning.
  • 1 pinch cayenne pepper Or a dash of hot sauce.
  • 1/2 cup unsalted butter, melted and very hot Ensure very hot for emulsification.
Garnish (optional)
  • 1/4 cup chopped fresh chives or parsley For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Split and lightly toast the English muffins; tear them into 1-inch pieces.
  3. Cut the roast beef into 1/2-inch cubes.
  4. Grease a 9x13 inch baking dish with the softened butter.
  5. In a large bowl, whisk together the 8 large eggs until well combined.
  6. Add in the 2 cups of whole milk (or half-and-half), 1 tablespoon Dijon mustard, salt, black pepper, and paprika. Whisk until smooth.
  7. Layer half of the toasted muffin pieces into the greased dish. Top with half of the cubed roast beef.
  8. Repeat with the remaining muffin pieces and roast beef. Pour the egg mixture over the layers, gently pressing down to ensure everything is soaking.
  9. Cover and refrigerate for at least 30 minutes, or preferably overnight.
Making Hollandaise
  1. Combine 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne in a blender.
  2. Blend while slowly pouring in the hot melted butter until thick and creamy.
Baking
  1. Remove the casserole from the fridge 15-20 minutes before baking.
  2. Bake covered for 30 minutes, then uncover and bake for another 20-30 minutes, until golden brown and puffed.
  3. Let it rest for 5-10 minutes before slicing. Serve topped with Hollandaise sauce and a sprinkle of chives or parsley.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 24gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. You can also freeze the uncooked casserole for later enjoyment.

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