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
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!
I've made this casserole several times over the past years since my younger son loves Eggs Benedict. This recipe is excellent, fast and delicious, and the homemade Hollandaise sauce is great. I will be making this again for Christmas breakfast in a few days. Thank you for a real winner!
This is delicious. My daughter in law and I love Eggs Benedict and this is a quick way to make it.
Morning after Christmas dish. I used ham in place of Can. bacon. Used sour dough bread in place of English Muffins, baked 1 hr., then uncovered & added 30 min. The center came out clean although texture was too soft for me. Made my own Mock Hollandaise which includes Monterey Jack cheese for the texture.Nummy nummy..........a do-over for sure.
I also made this for Christmas morning last year and will be making it again this year. It was a hit with my whole family. I do think I'm going to add some things this year though...I'm thinking asparagus and tomatoes...maybe spinach instead of asparagus. A breakfast place we like has benedicts with those items, so I know they will go and, for me, I really like veggies and color in my breakfast bake. I used instant hollandaise...I'll do that again. I'm sure homemade is better but I've made hollandaise before and thought it was a pain in the rump.
This was very good. However I think I've had other egg casseroles I like just as much. If I want eggs benedict taste, I think I'd prefer real eggs benedict.