Eggs Benedict Casserole
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
Ingredients
- 12 ounces Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- HOLLANDAISE SAUCE:
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Reviews
This was a big disappointment. I don’t know how this received positive reviews. It was soggy and bland. Not even hollandaise sauce could save it. Just make the eggs benedict instead. It isn’t that much more effort.
This was a huge hit. I have made it a few times. I have added chunks of ham sometimes. I have also made it in individual custard cups and called them Benny bowls.
Was not real impressed. I LOVE Eggs Benedict but this just didn't have much of the Eggs Benedict taste. I may try it again but tweet it some.
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LOVE this recipe. I toast the English muffins pretty thoroughly (remember it’s going to soak up all that egg and milk so a hard toast is necessary. Just don’t burn), either in the toaster before cutting, or on a sheet tray under the broiler after cutting. This gives it far better texture and flavor. I also increase the egg mixture a little. I dice up the Canadian bacon so it’s in bite size pieces throughout the casserole. That helps with the salt level. I definitely double the amount of Hollandaise because I like more sauce, and it kind of makes up for the lack of a runny egg yolk. Finally, I serve this with baby spinach, and diced tomatoes. It gives it a little extra flavor and texture, and lends some needed freshness.
Wonderful dish, I have used for brunch or breakfast, could use for dinner as well. Very hearty and delicious. I made it once for a vegetarian by leaving out the ham and serving avocado and sliced tomatoes on the side!
Cut recipe in half to try before making for guests. Used 11 x 7 baking dish and toasted English muffins. Other than that made recipe exact. Disappointed as it had little flavoring, bland. If I make again will definitely use salt
I did this time 2 1/2 the amount. It did take over 2 hours to cook but it was well worth the wait. I didn't use the Hollandaise sauce I used a package. International Hollandaise and it was very good on the casserole.
So, I just made this for a work breakfast, but it got cancelled and pushed to tomorrow. Does anyone have insight on if this could be refrigerated for a day and then reheated tomorrow morning? I just finished baking it before I got the text about rescheduling. Thanks!