Eggs Benedict Casserole
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5.0
96 reviews
Excellent
Eggs Benedict Casserole
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This breakfast casserole is an easy & delicious twist on the delicious eggs benedict!
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Ingredients
- 8 English muffins
- 6 ounces Canadian bacon chopped , about 1 ½ cups
- 2 green onions thinly sliced
- ¼ teaspoon cornmeal
- 1 cup prepared hollandaise sauce or packaged & prepared according to directions, see note
Egg Mixture
- 8 large eggs
- 1 ¾ cups milk
- ½ teaspoon onion powder
- ¾ teaspoon dry mustard powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh chives
Instructions
- Open the English muffins and place on a large baking sheet. Turn the oven on to broil and cook the English muffins until lightly toasted on each side. Cool and cut into ½-inch cubes.
- Spray a 9x13 baking dish with cooking spray (or grease with butter). Place English muffins in the bottom and top with Canadian bacon & green onions.
- Add eggs, milk, and seasonings to a large bowl and whisk until well combined. Gently spoon the egg mixture over the English muffins.
- Sprinkle with cornmeal and cover with foil. Refrigerate for at least 4 hours or overnight.
To Bake
- Place the pan on the counter while the oven preheats to 350°F.
- Bake covered for 30 minutes. Remove foil and bake an additional 20-25 minutes or until a knife inserted in the center comes out clean.
- While the casserole is baking, prepare hollandaise sauce according to recipe or package directions.
- Allow resting 10 minutes before cutting. If desired, poach additional runny eggs to place on top while the casserole bakes (see notes below).
- Cut into squares and serve with Hollandaise sauce and additional paprika if desired.
Notes
- For extra color and flavor, 2 tablespoons of very finely diced red bell pepper can be added to the mixture.
- How to Make Blender Hollandaise
- Poached or fried eggs can be added on top before the hollandaise sauce if desired.
- To Poach Eggs
- 3 egg yolks, room temperature
- 1 tablespoon lemon juice or vinegar
- ½ teaspoon dry mustard
- 1 stick unsalted butter, melted
- Place all ingredients except butter in the blender and turn the blender on to low speed.
- With the blender running, drizzle in butter as slowly as possible until thick and fluffy. Once thickened, stop blending immediately. Season with salt & white pepper to taste.
- Poach eggs ahead of time Once poached, add to a bowl of ice water to stop cooking. Add to boiling water for 1 minute before serving.
- Bring a large pot of water with 1 teaspoon of vinegar to a boil. Reduce heat to a gentle simmer.
- Break one egg into a small bowl. Slide the egg gently into the simmering water. Repeat with remaining eggs.
- Cook until whites are set, and yolks are cooked to desired doneness, about 4 minutes for a medium egg. Use a slotted spoon to remove eggs.
Nutrition Information
Show Details
Calories
298
(15%)
Carbohydrates
26g
(9%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
171mg
(57%)
Sodium
506mg
(21%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
400IU
(8%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298 | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 506mg | 21% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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