Eggs Benedict Casserole
This make-ahead Eggs Benedict Casserole is a cheater version of classic Eggs Benedict, with English muffins that soak in an egg mixture overnight and an easy Hollandaise sauce prepared in the blender. Incredibly delicious and perfect for busy weekends.
Servings: 8
Ingredients
For the Casserole
- 12 ounces Canadian bacon , roughly diced
- 6 whole English muffins
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- fresh chopped chives , for garnish
Easy Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- pinch cayenne pepper
- pinch salt
- 1/2 cup unsalted butter , melted
Instructions
- Coat a 9×13 pan with nonstick cooking spray. Chop up the Canadian bacon into pieces.
- Split the English muffins and cut into 1-inch pieces.
- Sprinkle half of the Canadian bacon pieces into the bottom of the baking dish in an even layer, followed by the English muffin pieces, and topping with the remaining Canadian bacon pieces.
- In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, and paprika. Slowly pour evenly over the top of the English muffins. Press down gently with a wooden spoon or your hands to coat.
- Cover with foil and refrigerate for at least 5 hours, or overnight. Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 375 degrees F. Keep the foil on and bake for 35 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Just before it’s done cooking, make the hollandaise. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds. With the blender still running, slowly drizzle in the melted butter until fully incorporated and thickened (but pourable.) Transfer the sauce to a gravy boat (or small ceramic creamer with a spout) and warm it up slightly in the microwave - but do not allow it to boil!
- Cut portions of the casserole and serve with some of the sauce and garnish with chopped chives. TIP! If you want to take the taste and texture of the casserole up another level and you have the time, toast the English muffin pieces before adding them to the casserole.
Nutrition
Calories: 466kcal · Carbohydrates: 27g · Protein: 23g · Fat: 30g · Saturated Fat: 15g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 9g · Trans Fat: 0.5g · Cholesterol: 354mg · Sodium: 709mg · Potassium: 407mg · Fiber: 1g · Sugar: 4g · Vitamin A: 1096IU · Vitamin C: 2mg · Calcium: 157mg · Iron: 2mg