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eggs-benedict-casserole-recipe

Eggs Benedict Casserole

This Eggs Benedict Casserole is a delicious twist on the classic breakfast dish, perfect for feeding a crowd.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 6 whole English muffins cut into 1-inch pieces
  • 12 oz Canadian bacon diced
  • 8 whole Eggs
  • 2 cups Milk
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika

Hollandaise Sauce

  • 4 whole Egg yolks
  • 1 tablespoon Lemon juice
  • ½ cup Butter melted
  • 1 pinch Cayenne pepper
  • 1 pinch Salt

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Grease a baking dish and spread the English muffin pieces and Canadian bacon evenly in the dish.
  3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika. Pour this mixture over the English muffins and bacon in the baking dish.
  4. Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
  5. While the casserole is baking, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
  6. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with cayenne pepper and salt.
  7. Once the casserole is done, let it cool for a few minutes before slicing. Serve with a generous drizzle of hollandaise sauce on top.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 800mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg

Keywords

Casserole, Eggs Benedict
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