Eggs Benedict Casserole
Servings 12 people
Eggs Benedict Casserole can feed a crowd! Layers of English muffins are covered with Canadian bacon and an egg-milk mixture, then baked until tender and drizzled with homemade hollandaise sauce!
Ingredients
Casserole:
- 2 cups Canadian bacon chopped and cooked
- 6 English muffins cut into 1-inch pieces
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Hollandaise Sauce:
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ cup salted butter melted
- Fresh parsley chopped – for garnish
Instructions
Casserole:
- Grease a 13x9-inch baking dish and set aside.
- In a large bowl, whisk together the eggs, milk, mustard, paprika, garlic powder, salt, and pepper until well blended.
- Place half of the English muffin pieces in the bottom of the prepared baking dish.
- Sprinkle half of the chopped, cooked back bacon over the top of the English muffins.
- Repeat the English muffin and bacon layers once more.
- Pour the egg mixture over the top of the bacon and English muffins.
- Allow the dish to sit in the refrigerator for at least 1 hour before baking.
- When ready to bake, preheat the oven to 350°F and bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the casserole.
Hollandaise Sauce:
- Melt the butter, either in a microwave or in a small saucepan on the stovetop.
- Use an immersion blender, regular blender, or food processor to blend together the egg yolks, lemon juice, mustard, salt, and paprika.
- With the blender running, slowly stream the hot butter into the egg mixture until it emulsifies.
- Drizzle the warm hollandaise sauce over slices of the casserole just before serving and sprinkle with fresh chopped parsley if desired.
Notes
- The casserole can be made the day before and left in the refrigerator overnight ready to bake for breakfast in the morning.
Nutrition
Calories: 297kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 246mg | Sodium: 920mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
Find it online: www.sugarandsoul.co/eggs-benedict-casserole/