5 from 2 votes
Eggs Benedict Casserole
Elevate your brunch game with this rich and savory Eggs Benedict Casserole Recipe! Topped with a creamy Hollandaise sauce and smokey paprika.
Prep Time
30 mins
Cook Time
50 mins
Refrigeration Time
8 hrs
Total Time
9 hrs 20 mins
Servings:
12
Calories:
313 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 6 English Muffin
- 6 ounces Canadian bacon
- 8 egg
- 2 cups milk whole
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 4 green onions sliced
- paprika for topping
For the Hollandaise Sauce
- 4 egg large yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup butter melted and then cooled a bit, unsalted
- black pepper to taste
- salt to taste
Instructions
- Grease a 9x13 baking dish. Pull the English muffins apart. Toast them in the toaster and spread a little butter on each one. Then, slice into bite size pieces and add to the baking dish.
- Slice the Canadian bacon into small pieces and sprinkle over the muffins.
- In a large bowl, mix the eggs, milk, salt, pepper, and onion powder.
- Pour egg mixture over the casserole. Top with green onions. Cover with foil and place in the fridge for 4-8 hours.
- Remove the casserole from the fridge and preheat the oven to 375℉. Bake covered with foil for 35 minutes. Then, remove the foil and bake for 10-15 more minutes. The egg mixture should be set and not too jiggly.
- Right before the casserole is done, make the Hollandaise sauce. Blend egg yolks, lemon, and Dijon mustard in a blender until frothy - about 30 seconds. Then slowly pour the melted butter into the egg yolk mixture while blending on low. Add salt and pepper to taste.
- Drizzle some Hollandaise sauce over the casserole, but save some aside for drizzling over individual pieces. Sprinkle paprika over the casserole and serve.
Cup of Yum
Notes
- This casserole and the Hollandaise sauce are best eaten fresh. Hollandaise sauce will split if you refrigerate it and then reheat it.
- Add fresh herbs like chives, parsley, or dill to the Hollandaise sauce for more flavor.
- Do not refrigerate for more than 16 hours before baking or the casserole will be too soggy.
Nutrition Information
Calories
313kcal
(16%)
Carbohydrates
16g
(5%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
227mg
(76%)
Sodium
522mg
(22%)
Potassium
214mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
824IU
(16%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 522mg | 22% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.