Eggs Benedict Casserole
User Reviews
4.9
Eggs Benedict Casserole
Description
Eggs Benedict Casserole arranges Canadian bacon and toasted English muffin pieces in layers within a baking dish, covered by a mixture of eggs, milk, and spices. After refrigerating for several hours to allow thorough soaking, the casserole is baked until the custard is set and a golden crust forms. The topping of paprika adds mild warmth and color, while fresh parsley provides a hint of freshness.
The accompanying sauce is a smooth blend of egg yolks, heavy cream, lemon juice, Dijon mustard, and melted butter, cooked gently over simmering water to prevent curdling. This sauce adds a creamy, tangy element reminiscent of hollandaise but without the runny yolk texture, complementing the baked casserole well.
This dish can be served as a comforting breakfast or brunch option alongside hash browns, roasted potatoes, or garlic butter mushrooms. Individual portions can be garnished with the sauce or topped with a poached egg for added richness and a runny yolk contrast.
Practical tips include well greasing the baking dish to prevent sticking and letting the casserole rest at room temperature before baking to promote even cooking. The sauce should be whisked constantly over low heat to avoid curdling and can be thinned with milk or broth if too thick. Leftover sauce is best served immediately or refrigerated for reuse.
Ingredients
- 1 pound Canadian bacon or ham - chopped
- 6 English Muffin split and cut into 1-inch pieces
- 8 large egg
- 2 cups milk
- 1 TB onion powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper freshly ground
- ¼ tsp paprika for topping
- parsley chopped, for garnish, fresh
For the Sauce:
- 4 large egg yolk
- ½ cup heavy whipping cream
- 1-2 TB lemon juice
- 2 tsp Dijon mustard
- ½ cup butter melted
- pinch salt plus more to taste
- pinch black pepper plus more to taste
Instructions
- Gease a 9x13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon.
- In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Use spatula to gently press bread down to ensure even soaking. Cover tightly and refrigerate 2 hours or overnight.
- Remove casserole from fridge and let it sit at room temperature while you preheat oven to 375F.
- Sprinkle casserole evenly with paprika. Cover with foil and bake for 45 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
- While casserole is baking, make the sauce: In a metal bowl set over a pot of simmering water (don't let bowl touch water) or a double broiler, constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon and visibly thickened, about 10-15 minutes. Turn heat off. Whisk in melted butter. Add more salt/pepper to taste. Serve immediately.
Notes
- Thoroughly grease the baking dish to prevent sticking before assembling the casserole.
- Allow the casserole to sit at room temperature before baking to ensure even cooking.
- While cooking the sauce over simmering water, whisk constantly and remove heat promptly to prevent curdling.
- Adjust sauce thickness with milk or broth if it becomes too thick to pour smoothly.
- Serve the sauce immediately or store leftovers refrigerated for a short time; it's best fresh.
- For runny yolks, serve individual portions topped with poached eggs cooked separately.
- This casserole pairs well with hash browns, roasted potatoes, or garlic butter mushrooms for a fuller breakfast meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 18.4g | 6% |
| Protein | 16.9g | 34% |
| Fat | 15.8g | 24% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 230.4mg | 77% |
| Sodium | 580mg | 24% |
| Fiber | 0.3g | 1% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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