Eggs Benedict Casserole
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!
Servings: 12 people
- 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
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.
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.
- The casserole can be made the day before and left in the refrigerator overnight ready to bake for breakfast in the morning.
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