- 4 hours
- 45 minutes
Looking for a tasty casserole dish for your next breakfast or brunch? This eggs Benedict casserole is delicious without the hassle of the traditional dish. Use either bacon, ham or Canadian Bacon.
- Grease a 12-inch baking dish or 13 x 9-inch baking dish with 2 tablespoons of softened butter. Just use your fingers to spread the butter around.
Place half of the Canadian bacon in the baking dish. Top with English muffin pieces.
In a large measuring cup, whisk the milk, eggs, onion, garlic powder, salt and black pepper.
Pour the egg mixture over the eggs. Cover the dish with plastic wrap and refrigerate for 3-4 hours, or overnight.
- Preheat the oven to 375 degrees F. Take the casserole out of the refrigerator while the oven heats up. Sprinkle with paprika to taste.
- Bake, covered with aluminum foil in the preheated oven for about 35 minutes. Uncover and continue to bake another 15 minutes. Or until a knife, when inserted into the center comes out clean.
While the casserole cooks, make the Hollandaise sauce. Place egg yolks, mustard, heavy cream and lemon juice into a bowl. Place that bowl over a pot of simmering water, creating a double boiler. Whisk the mixture until it starts to thicken and you can coat the back of a metal spoon. Shut the burner off and drizzle in the melted butter, very slowly. Whisking constantly. Serve immediately with the casserole.