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Eggs Benedict Casserole

by Sheryl S

PREP TIME: 20 mins | COOK TIME: 45 mins | REFRIGERATE TIME: 8 hrs | TOTAL TIME: 9 hrs 5 mins | SERVINGS: 12

I love eggs Benedict! It’s layered with Canadian bacon, then topped with an egg mixture. Before serving, drizzle with the hollandaise sauce.

Ingredients

8 large eggs

6 English muffins

12 oz. Canadian bacon, chopped

1 1/3 c. cream

1 tsp kosher salt

2/3 c. whole milk, or any milk

1/2 tsp seasoned salt – I use Lawry’s

1/2 tsp dried mustard powder

1 c. Monterey Jack, shredded, optional

1/2 tsp black pepper

1 tsp onion powder

1/2 tsp paprika

Sauce:

2 tbsp lemon juice

1 tsp Dijon mustard

4 egg yolks

1/2 c. cream

1/8 tsp cayenne pepper

1/2 c. butter, melted

dash kosher salt

How to make Eggs Benedict Casserole

Step 1: Using butter or non-stick spray, grease a 9 x 13-inch casserole. Into bite-size pieces, chop the Canadian bacon. To the bottom of the prepared casserole, spread out half of the bacon pieces.

Step 2: Using a fork, split the English muffins. After toasting each half, spread them with butter, then chop them into 1-inch pieces. Alternately, spread the buttered muffin pieces on an ungreased baking sheet and broil for 1 to 2 minutes. Flip, then continue to broil until toasty.

Step 3: On top of the Canadian bacon, spread half of the English muffin pieces. Top with the rest of the bacon and create another muffin layer.

Step 4: Whisk 8 eggs in a large bowl or stand mixer along with 1 1/3 c cream, 2/3 c milk, 1 tsp kosher salt, 1/2 tsp seasoned salt, 1/2 tsp black pepper, 1 tsp onion powder, 1/2 tsp paprika, and 1/2 tsp mustard powder until well blended.

Step 5: On top of the muffin layer, sprinkle 1 c of shredded cheese (optional, but recommended).

Step 6: Then, pour in the egg mixture, spreading it evenly on top of the muffins and bacon.

Step 7: Tent with foil and keep in the fridge for at least 4 hours or overnight.

Step 8: When ready to bake, take the dish out of the fridge while preheating the oven to 375 degrees F.

Step 9: Bake in the preheated oven for about 35 minutes. Uncover and bake for another 10 to 15 minutes until the middle is set and not liquidy.

Step 10: For the hollandaise sauce, place 4 egg yolks, 1/2 c cream, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/8 tsp cayenne pepper, and a dash of salt in a blender. Blend for at least 30 seconds on high.

Step 11: In the microwave, melt a half cup of batter for about 15 to 20 seconds. Stir until the butter melts.

Step 12: Gradually add the warm melted butter to the blender while it is still running.

Step 13: Over the casserole, serve the hollandaise sauce. You can drizzle the sauce over individual portions if desired if you do want to spoon it over the whole casserole. In an airtight container, keep any leftovers and store them in the fridge for up to 4 to 5 days. Keep in mind to store the sauce separately as it does not reheat well in the microwave. To reheat the sauce, set a container of the sauce into a bowl of very hot/simmering water.

Nutrition Facts:

Serving: 1slice | Calories: 296 kcal | Carbohydrates: 16g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 523mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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Eggs Benedict Casserole

I love eggs Benedict! It's layered with Canadian bacon, then topped with an egg mixture. Before serving, drizzle with the hollandaise sauce.
Prep Time 20 mins
Cook Time 45 mins
Total Time 9 hrs 5 mins
Course Breakfast
Cuisine American
Servings 12 people
Calories 296 kcal

Ingredients
  

  • 8 large eggs
  • 6 English muffins
  • 12 oz. Canadian bacon chopped
  • 1 1/3 c. cream
  • 1 tsp kosher salt
  • 2/3 c. whole milk or any milk
  • 1/2 tsp seasoned salt - I use Lawry's
  • 1/2 tsp dried mustard powder
  • 1 c. Monterey Jack shredded, optional
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Sauce:
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 4 egg yolks
  • 1/2 c. cream
  • 1/8 tsp cayenne pepper
  • 1/2 c. butter melted
  • dash kosher salt

Instructions
 

  • Using butter or non-stick spray, grease a 9 x 13-inch casserole. Into bite-size pieces, chop the Canadian bacon. To the bottom of the prepared casserole, spread out half of the bacon pieces.
  • Using a fork, split the English muffins. After toasting each half, spread them with butter, then chop them into 1-inch pieces. Alternately, spread the buttered muffin pieces on an ungreased baking sheet and broil for 1 to 2 minutes. Flip, then continue to broil until toasty.
  • On top of the Canadian bacon, spread half of the English muffin pieces. Top with the rest of the bacon and create another muffin layer.
  • Whisk 8 eggs in a large bowl or stand mixer along with 1 1/3 c cream, 2/3 c milk, 1 tsp kosher salt, 1/2 tsp seasoned salt, 1/2 tsp black pepper, 1 tsp onion powder, 1/2 tsp paprika, and 1/2 tsp mustard powder until well blended.
  • On top of the muffin layer, sprinkle 1 c of shredded cheese (optional, but recommended).
  • Then, pour in the egg mixture, spreading it evenly on top of the muffins and bacon.
  • Tent with foil and keep in the fridge for at least 4 hours or overnight.
  • When ready to bake, take the dish out of the fridge while preheating the oven to 375 degrees F.
  • Bake in the preheated oven for about 35 minutes. Uncover and bake for another 10 to 15 minutes until the middle is set and not liquidy.
  • For the hollandaise sauce, place 4 egg yolks, 1/2 c cream, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/8 tsp cayenne pepper, and a dash of salt in a blender. Blend for at least 30 seconds on high.
  • In the microwave, melt a half cup of batter for about 15 to 20 seconds. Stir until the butter melts.
  • Gradually add the warm melted butter to the blender while it is still running.
  • Over the casserole, serve the hollandaise sauce. You can drizzle the sauce over individual portions if desired if you do want to spoon it over the whole casserole. In an airtight container, keep any leftovers and store them in the fridge for up to 4 to 5 days. Keep in mind to store the sauce separately as it does not reheat well in the microwave. To reheat the sauce, set a container of the sauce into a bowl of very hot/simmering water.

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