Eggs benedict casserolewith a seasoned egg mixture, English muffins, Canadian bacon pieces and then finished with a rich, velvety hollandaise sauce!
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 6
Ingredients
4Tablespoonsbutter, salted(1/2 stick)
6English Muffins,split open and cut into 1 inch cubes
10ouncesCanadian Bacon,cut into 1 1/2 inch pieces
9large eggs
¾cupmilk
¾cupcream
½teaspoongarlic powder
¾teaspoonsalt
½teaspoonfreshly ground black pepper
¼teaspoonpaprika
Hollandaise Sauce
3large egg yolks
1 Tablespoonlemon juice, plus more to taste
1teaspoondijon mustard
¼teaspoonKosher salt
pinchcayenne pepper
½cupunsalted butter,melted and hot
Garnish
paprika
2Tablespoonsfresh parsley,chopped
Instructions
Preheat the oven to 375°F and grease an 8x8 square baking dish.
Spread the muffin cubes throughout the baking dish. Place the butter and then the Canadian bacon on top.
In a large mixing bowl, whisk the eggs, milk, cream, garlic powder, salt and pepper. Pour over the bread, completely covering it.
Cover with foil and bake for 30 minutes. Uncover and sprinkle with paprika. Bake until set, or about another 30 minutes.
Meanwhile, make the hollandaise sauce.
Hollandaise Sauce
In a blender, blend the egg yolks, lemon juice, mustard, salt, and cayenne pepper 5 seconds, or until combined.
With the blender running on medium high, slowly drizzle in the hot butter until the sauce is emulsified and no butter remains. Season to taste.
Serving
Remove casserole from the oven and pour the hollandaise sauce over the top, saving some to pass around the table, if desired. Sprinkle with paprika and parsley.
Notes
Overnight Instructions: To make ahead, cover with foil as instructed in step 4, and refrigerate overnight. Remove from refrigerator while you preheat the oven. Follow instructions as above.Optional: Toast and butter the English muffins before chopping them.Storage: Store leftover casserole in an airtight container in the fridge for 4-5 days.