Eggs Benedict is a classic breakfast combining delicate poached eggs, salty Canadian bacon, and creamy hollandaise sauce all on top of perfectly toasted English muffins. This eggs Benedict casserole combines all of those flavors in an easy recipe that will take less time to make and to clean up than the traditional dish.
Ingredients
- 6 english muffins , split and toasted, cut into pieces
- 12 ounces canadian bacon , dice or cut into smaller pieces
- 8 eggs
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried mustard
- 4 large egg yolks
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- ½ cup unsalted butter , melted
- salt and pepper to taste
- dash hot sauce , optional
Instruction
- Coat a 9×13 casserole dish with cooking spray. Set aside.
- Place the cut English muffins and Canadian bacon in two layers in the prepared pan.
- In a large bowl, whisk together the eggs until beaten, then add the cream, milk, and spices until combined.
- Pour the egg mixture over the English muffins and Canadian bacon.
- Cover with foil and chill at least 4 hours, however overnight is best.
- When ready to bake the casserole, preheat the oven to 375°F.
- Bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes or until the middle is set and not jiggly.
- While the casserole is baking, make the hollandaise sauce.
- In a blender, add the egg yolks, mustard, and lemon juice. Blend until light in color and thoroughly mixed.
- With the blender on and the top hole open, drizzle in melted and slightly warm butter. Drizzle and blend until sauce is thickened.
- Remove and keep warm in a water bath until ready to serve.
- When the casserole is done, remove and let cool for 5-10 minutes.
- Cut and drizzle with hollandaise sauce and garnish with parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
