Eggs Benedict Casserole
User Reviews
5
Eggs Benedict Casserole
Description
This casserole starts with broiled, lightly toasted English muffin pieces layered with chopped Canadian bacon and sliced green onions. An egg mixture seasoned with onion powder, dry mustard, paprika, salt, and pepper is poured over and the dish is refrigerated to let the flavors meld and the egg soak in overnight.
Baking covered then uncovered creates a firm yet tender texture, with a lightly browned top. The casserole is served with hollandaise sauce, either homemade or prepared from a mix, enhancing the richness and adding the classic Eggs Benedict flavor profile.
For added color and subtle sweetness, diced red bell pepper can be mixed in. Additional poached or fried eggs may be placed atop the casserole before the sauce for extra protein and presentation. The recipe details tips for making blender hollandaise and poaching eggs ahead of time to streamline serving.
Ingredients
- 8 English Muffin
- 6 ounces Canadian bacon chopped , about 1 ½ cups
- 2 green onions thinly sliced
- ¼ teaspoon cornmeal
- 1 cup Hollandaise sauce or packaged & prepared according to directions, see note, prepared
Egg Mixture
- 8 large egg
- 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 chives chopped fresh
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
- Adding finely diced red bell pepper can enhance color and flavor.
- Blender hollandaise can be made by blending egg yolks, lemon or vinegar, dry mustard, and melted butter for a smooth sauce.
- Poached or fried eggs may be added on top before spooning hollandaise for a traditional finish.
- Poached eggs can be made ahead and briefly reheated; slide eggs gently into simmering water with vinegar for about 4 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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