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Eggs Benedict Casserole Recipe
Eggs Benedict Casserole - the perfect breakfast dish made with English muffins, Canadian bacon, eggs and It's delicious!!
Prep Time
10 mins
Cook Time
10 mins
Refrigerate
1 hr
Total Time
55 mins
Servings: 12
Calories: 300 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 oz Canadian bacon chopped
- 6 English muffins cut into 1 inch pieces
- 8 eggs
- 2 cups milk
- 1/4 tsp paprika
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 cup butter melted
Instructions
- Place half of the Canadian bacon in a greased 9x13 dish. Add English muffin pieces on top. Top with the rest of the bacon.
- In a medium bowl whisk eggs and milk. Mix well and pour over the top. Refrigerate for at least 1-2 hours.
- Preheat oven to 375.
- Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes.
- In a small pot, whisk egg yolks, cream, lemon juice and mustard on LOW heat until blended. Stir constantly and cook until it reaches 160 degrees or enough to coat a metal spoon. Slowly add butter, whisking constantly and until well combined. Serve immediately with casserole. ENJOY!
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Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
226mg
(75%)
Sodium
526mg
(22%)
Potassium
242mg
(7%)
Sugar
2g
(4%)
Vitamin A
715IU
(14%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 526mg | 22% |
| Potassium | 242mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.