Description
A delicious and easy-to-make Eggs Benedict Casserole perfect for brunch.
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch cubes
- 6 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- For the Hollandaise Sauce:
- 4 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Grease a 9×13-inch baking dish. Scatter the cubed English muffins evenly over the bottom. Top with chopped Canadian bacon.
- In a bowl, whisk together eggs, milk, onion powder, paprika, salt, and pepper. Pour the mixture evenly over the bread and bacon.
- Cover with foil and refrigerate overnight, or for at least 4 hours.
- Preheat oven to 375°F (190°C). Remove casserole from the fridge and let sit at room temperature while oven preheats.
- Bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes, until set and golden on top.
- Meanwhile, prepare hollandaise: Whisk egg yolks and lemon juice in a bowl over a double boiler until slightly thickened. Slowly whisk in melted butter until thick and creamy. Add cayenne and salt to taste.
- Serve casserole warm, topped with warm hollandaise sauce.
Notes
- Preparation time includes chilling time.
- For best results, let the casserole sit at room temperature before baking.
- Prep Time: 20 minutes (plus 4 hours chill time)
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Easy Eggs Benedict Casserole, brunch, casserole, hollandaise sauce