Eggs Benedict Casserole
Eggs Benedict casserole puts a crowd-friendly spin on the classic brunch dish, complete with homemade hollandaise sauce. Only 10 minutes of prep and make-ahead-friendly!
Servings: 9 to 12 servings
Ingredients
- 6 English muffins split open and cubed
- 10 ounces Canadian bacon or ham
- 8 eggs
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter melted and cooled
- salt and freshly ground black pepper to taste (I start with at least ½ teaspoon table salt)
- 1 teaspoon onion powder
- ½ teaspoon smoked or sweet paprika
- spring onions thinly sliced, for garnish
For the sauce:
- 4 egg yolks
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon mustard
- ½ cup unsalted butter melted but still warm
- salt and freshly ground black pepper to taste
Instructions
Prepare the casserole:
- Prep. Preheat your oven to 400˚F.
- Toast the muffins. Spread the cubed English muffins on a large baking sheet. Then toast them in the oven for 3-4 minutes, making sure they do not burn. You could also broil them for 1-2 minutes until toasted.
- Assemble. Add a layer of toasted muffins in a slightly greased casserole dish, followed by chopped Canadian bacon. Repeat layers until you have used all ingredients. Set aside.
- Mix the liquid ingredients. Beat the eggs, milk, heavy cream, melted butter, salt, pepper (to taste), onion powder, and paprika in a large bowl. Pour the mixture over the muffins and bacon. Cover and refrigerate for 4 hours or overnight.
- Bake the casserole. Preheat the oven to 375ºF. Cover your casserole with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 10-15 minutes more. The center may be a bit jiggly, and that's okay. Let it rest for at least 10 minutes while you make the sauce.
Make the sauce:
- Blend. Meanwhile, prepare the Hollandaise sauce by adding the egg yolks, cream, lemon juice, salt, and pepper to a blender. Blend until well combined.
- Add the melted butter. While the blender is running on low, slowly drizzle in the melted butter. Blend until emulsified.
- Finish and serve. Drizzle the sauce over the eggs Benedict casserole. Garnish the casserole with some spring onions, and serve.
Notes
- Bread choices. If you do not have English muffins, use any stale bread you have on hand.
- Use warm butter for the sauce. Your butter for the hollandaise sauce must be warm, but not hot. If it is too hot, the eggs will curdle.
- Ham options. Instead of Canadian bacon, you can use ham or turkey ham.
Nutrition
Calories: 486kcal | Carbohydrates: 21g | Protein: 18g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 550mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1402IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg
