Eggs Benedict Casserole
A flavorful brunch delight that combines a rich, creamy egg mixture with English muffins and Canadian bacon, all baked to golden perfection.
Ingredients
Main Ingredients
- 6 pieces English muffins, split and cubed Slightly stale for best texture
- 8 oz Canadian bacon, chopped Can be substituted with ham or smoked salmon
- 8 large eggs
- 2 cups whole milk Can be substituted with low-fat milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 tbsp Dijon mustard
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 large egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup unsalted butter, melted and hot
- 1 pinch cayenne pepper Optional, for heat
- Chopped fresh chives or parsley, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Spread the cubed English muffins evenly in the dish, then layer with the chopped Canadian bacon.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, Dijon mustard, onion powder, paprika, salt, and pepper until the mixture is smooth.
- Pour the egg mixture over the muffins and bacon, pressing gently to submerge the muffins.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Baking
- Uncover and bake in the preheated oven for 40-50 minutes, or until it's puffed and golden. Let it rest for 10 minutes.
Making Hollandaise Sauce
- Blend together egg yolks, lemon juice, and Dijon mustard in a blender.
- Gradually stream in the hot melted butter until thick and creamy, adding salt and cayenne to taste.
Serving
- Slice the warm casserole, drizzle with Hollandaise, and garnish with chives or parsley to serve.
Notes
Best enjoyed with a light salad or paired with drinks like mimosa or coffee. Store leftovers tightly covered in the refrigerator for up to three days. Can be frozen before baking and thawed overnight in the fridge.