Easy Eggs Benedict Casserole with Blender Hollandaise
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5.0
9 reviews
Excellent
Easy Eggs Benedict Casserole with Blender Hollandaise
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This fabulously easy (make ahead!) recipe is a crowd-pleasing spin on everyone's favorite brunch and breakfast dish, and includes a rich hollandaise sauce made in a blender.
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Ingredients
For the Eggs Benedict Casserole –
- 10 English muffins
- 12 ounces Canadian bacon slices
- 12 large eggs
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ cup fresh chopped chive
For the Blender Hollandaise Sauce –
- 4 large egg yolks
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 cup melted butter
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Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish and set aside.
- Separate the tops and bottoms of the English muffins, then cut all the English muffins into quarters. Cut the Canadian bacon slices into quarters as well.
- In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk well until smooth.
- To layer, place half of the English muffin pieces evenly in the baking dish. Top with half of the Canadian bacon pieces. Then add a second layer of English muffin pieces topped by a second layer of Canadian bacon pieces. *It may seem like there’s too much Canadian bacon in the dish, but it won’t seem like that after it is baked.
- Pour the egg and cream mixture evenly over the top of the casserole. If making ahead, cover and chill the casserole dish until ready to use. Otherwise, off to the oven.
- Cover the top of the dish loosely with foil and bake for 40 minutes. Then remove the foil and continue to bake for another 15 to 20 minutes, until the edges are golden and the center is puffed.
- For the Blender Hollandaise Sauce: While the casserole is baking, place four large egg yolks in the blender. Save the egg whites for later use. Add in fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Purée until very smooth.
- Then turn the blender on medium speed, and open the vent in the lid. Slowly drizzle the melted butter into the egg mixture. A slow stream of fat into the blending eggs will emulsify the eggs creating a rich silky texture and light yellow color.
- Once all the butter is incorporated into the sauce, test for consistency. If it seems too thin, purée on high for another 20 to 30 seconds.
- Once the eggs Benedict casserole comes out of the oven cut it into large squares. Serve each piece with a drizzle of hollandaise and sprinkling a fresh chopped chives.
Nutrition Information
Show Details
Serving
1pc
Calories
524kcal
(26%)
Carbohydrates
26g
(9%)
Protein
18g
(36%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
331mg
(110%)
Sodium
1078mg
(45%)
Potassium
313mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1535IU
(31%)
Vitamin C
2mg
(2%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 524kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 1078mg | 45% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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