Description
An easy-to-make casserole offering all the luxurious flavor of classic Eggs Benedict without the fuss.
Ingredients
Scale
- 12 English Muffins, day-old or lightly toasted and cooled
- 1 pound cooked beef, preferably thinly sliced deli roast beef, diced into ½-inch pieces
- 2 cups shredded Gruyère cheese (about 8 ounces), or a blend of Gruyère and sharp white cheddar
- 12 large eggs (10 for casserole, 2 yolks for hollandaise)
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- Pinch of cayenne pepper (optional, for egg mixture)
- 2 sticks (1 cup) unsalted butter
- 3 tablespoons fresh lemon juice
- ¼ teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons fresh chives, finely chopped (optional, for garnish)
Instructions
- Grease a 9×13-inch baking dish. Toast and cool English muffins, then tear/cut into 1-inch pieces. Dice cooked beef into ½-inch pieces. Grate cheese. Set all ingredients aside (mise en place).
- Layer half of the English muffin pieces, half of the diced beef, and half of the Gruyère cheese evenly in the prepared baking dish. Repeat layers with the remaining English muffins, beef, and cheese.
- In a large mixing bowl, whisk together 10 large eggs, 2 cups whole milk (or half-and-half), ½ cup heavy cream, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, and an optional pinch of cayenne pepper until thoroughly combined and smooth.
- Carefully pour the egg custard mixture evenly over the layered ingredients in the baking dish. Gently press down on English muffin pieces to ensure they are submerged and absorb the custard.
- For immediate baking: Preheat oven to 375°F (190°C). Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes, or until the top is golden brown, puffed, and a knife inserted into the center comes out clean (internal temp 160°F/71°C).
- For make-ahead convenience: Cover the prepared dish tightly with plastic wrap and refrigerate for 4-24 hours. The next morning, remove from the refrigerator 30 minutes before baking. Preheat oven to 375°F (190°C) and bake as described above, possibly adding 5-10 minutes to the covered baking time if very cold.
- Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the custard to set and flavors to meld.
- While the casserole bakes/rests, prepare the Hollandaise sauce: Melt 2 sticks (1 cup) unsalted butter until bubbling hot. In a blender, combine 2 large egg yolks, 3 tablespoons fresh lemon juice, a pinch of salt, and a very small pinch of cayenne (optional). Blend 15-20 seconds.
- With the blender running on medium-high speed, slowly and steadily pour the hot melted butter in a thin stream through the lid’s opening. Continue blending until the sauce is thick, creamy, and pale yellow (1-2 minutes).
- Taste the Hollandaise and adjust seasoning. Serve immediately, or keep warm for up to 30 minutes over simmering water (bain-marie style), stirring occasionally.
- Slice the rested casserole into individual portions. Generously spoon the warm Hollandaise sauce over each serving. Garnish with an optional sprinkle of smoked paprika and chopped fresh chives. Serve immediately while warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 350mg