Eggs Benedict Casserole Recipe
- 12 ounces Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- HOLLANDAISE SAUCE:
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).
Enjoy this recipe with a sparkling wine.
Reviews for Eggs Benedict Casserole(46)
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My Family thought this dish was super for a Sunday Brunch or anytime. Instead of using the hollandaise sauce I used a Béarnaise sauce which worked out really well for my family.
My family of four all enjoyed the recipe. One child loved the sauce, and one thought it too mustardy, so to each his own on that one. The amount of sauce called for is OK (and good for those watching calories), but if that doesn't bother you, more sauce would give it a bit more zip in my opinion. I made a half recipe in a 7 x 11 dish and used skim instead of 2% milk, and it worked fine.
Delicious. I skipped making the Hollandaise sauce from scratch and used a packet that I already had on hand. This one's a keeper!
Following the recipe exactly, I found this recipe to be a typical souffle type breakfast dish. My wife decribed it as bread pudding with ham. If I were to make this again, I would use a shallow pan and bake uncovered the entire time to crisp up the muffins. Flavors were good, but the texture was just to mushy.
This was excellent! Loved being able to put it together the night before and just have to make the sauce in the morning. I made 1/2 recipe of the casserole, but a full recipe of the sauce. I recommend doubling the sauce if making a full casserole.
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