Eggs Benedict Casserole Bliss (Printer-Friendly Version)
Savory eggs, Canadian bacon, and creamy hollandaise combine for a flavorful brunch casserole.
# What You'll Need:
→ Casserole
01 -
8 ounces diced Canadian bacon (can substitute with ham or cooked sausage)
02 -
2 English muffins, cut into pieces
03 -
8 large eggs
04 -
2 cups whole milk
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
¼ cup fresh chives, chopped (for garnish)
→ Hollandaise Sauce
09 -
3 egg yolks
10 -
½ cup heavy cream
11 -
2 tablespoons lemon juice
12 -
1 teaspoon Dijon mustard
13 -
¼ teaspoon cayenne pepper, adjusted to taste
14 -
½ teaspoon salt
15 -
½ cup melted butter
# Steps to Follow:
01 -
Spray a 9x13-inch baking pan with non-stick cooking spray.
02 -
Arrange half of the diced Canadian bacon evenly in the pan, then layer the cut English muffins followed by the remaining Canadian bacon.
03 -
In a large bowl, whisk together the eggs, whole milk, onion powder, garlic powder, paprika, and a pinch of salt until smooth.
04 -
Pour the egg mixture over the layered ingredients, pressing the muffins gently to soak. Cover and refrigerate for at least 5 hours or overnight.
05 -
Allow the casserole to sit at room temperature for 30 minutes before baking.
06 -
Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 35 minutes.
07 -
Remove foil and bake uncovered for an additional 15 minutes or until the casserole is puffed and golden brown.
08 -
Blend egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne pepper, and salt until smooth. Slowly drizzle in melted butter while blending until creamy.
09 -
Slice casserole, serve warm drizzled with hollandaise sauce, and garnish with chopped chives.
# Additional Tips:
01 -
For best results, prepare the casserole a day ahead to allow flavors to meld.