Recipes

Eggs Benedict Casserole


June 15, 2017 By:
Prep:
4 hours
Cook:
45 minutes
Serves:
6-8
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.

Ingredients

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Directions

  1. 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.
  2. Place half of the Canadian bacon in the baking dish. Top with English muffin pieces.
  3. In a large measuring cup, whisk the milk, eggs, onion, garlic powder, salt and black pepper.
  4. Pour the egg mixture over the eggs. Cover the dish with plastic wrap and refrigerate for 3-4 hours, or overnight.
  5. Preheat the oven to 375 degrees F. Take the casserole out of the refrigerator while the oven heats up. Sprinkle with paprika to taste.
  6. 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.
  7. 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.