Eggs Benedict Casserole
User Reviews
5
Eggs Benedict Casserole
Description
Eggs Benedict Casserole starts with layering toasted English muffins and diced Canadian bacon in a prepared baking dish. A custard mixture of beaten eggs, heavy cream, whole milk, and spices including onion powder, paprika, salt, black pepper, and dried mustard is poured over the layers. After a chilled rest for at least four hours or overnight, the casserole is baked covered to retain moisture, then uncovered to brown the top while setting the custard fully.
Meanwhile, a hollandaise sauce is prepared in a blender by emulsifying egg yolks with Dijon mustard and lemon juice, then slowly blending in warm melted butter until thickened. This sauce adds a velvety, tangy richness to the casserole topping, complementing the savory Canadian bacon and tender custard-soaked muffins.
Served warm, this casserole provides all the key components of traditional Eggs Benedict in a convenient family-style dish suitable for brunch gatherings or special breakfasts. The layering technique ensures each bite contains bread, protein, and creamy egg, while the hollandaise adds a classic finishing touch.
Ingredients
Casserole:
- 6 English Muffin split and toasted, cut into pieces
- 12 ounces Canadian bacon , dice or cut into smaller pieces
- 8 egg
- 1 ½ cups heavy cream
- ½ cup milk whole
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
- ½ teaspoon dried mustard
Hollandaise Sauce:
- 4 egg large yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup butter melted, unsalted
- salt to taste
- black pepper to taste
- hot sauce optional, dash
Instructions
Casserole:
- Coat a 9x13 casserole dish with cooking spray. Set aside.
- Place the cut English muffins and Canadian bacon in two layers in the prepared pan.
- In a large bowl, whisk together the eggs until beaten, then add the cream, milk, and spices until combined.
- Pour the egg mixture over the English muffins and Canadian bacon.
- Cover with foil and chill at least 4 hours, however overnight is best.
- When ready to bake the casserole, preheat the oven to 375°F.
- Bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes or until the middle is set and not jiggly.
Hollandaise Sauce:
- While the casserole is baking, make the hollandaise sauce.
- In a blender, add the egg yolks, mustard, and lemon juice. Blend until light in color and thoroughly mixed.
- With the blender on and the top hole open, drizzle in melted and slightly warm butter. Drizzle and blend until sauce is thickened.
- Remove and keep warm in a water bath until ready to serve.
- When the casserole is done, remove and let cool for 5-10 minutes.
- Cut and drizzle with hollandaise sauce and garnish with parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 243mg | 81% |
| Sodium | 704mg | 29% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
