Description
Breakfast dreams come alive with eggs benedict casserole, a delightful twist on the classic brunch favorite. Creamy hollandaise sauce, tender english muffins, and perfectly poached eggs create a luxurious morning feast you’ll savor to the last delicious bite.
Ingredients
Scale
Main Protein Ingredients:
- 8 large eggs
- 12 ounces (340 g) Canadian bacon or ham, diced
- 3 large egg yolks
- 6 English muffins, cubed
Liquid and Dairy Ingredients:
- 2 cups (480 ml) milk
- ½ cup (115 g) unsalted butter, melted
- 1 tablespoon lemon juice
Seasoning and Spice Ingredients:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional)
- ½ teaspoon Dijon mustard
- Pinch of cayenne pepper (optional)
Instructions
- Create a sturdy foundation for the casserole by generously coating a 9×13-inch baking dish with cooking spray or butter.
- Construct the first layer by evenly distributing half of the cubed English muffins across the bottom of the prepared dish.
- Scatter a generous portion of diced Canadian bacon or ham over the initial muffin layer, ensuring consistent coverage.
- Complete the layering process by adding the remaining English muffin cubes and topping with the second half of the Canadian bacon or ham.
- Prepare the egg mixture by whisking eggs, milk, and seasonings in a large mixing bowl until thoroughly combined and smooth.
- Carefully pour the egg mixture over the layered muffins and meat, ensuring even distribution and complete saturation of the ingredients.
- Wrap the baking dish securely with plastic wrap and refrigerate for a minimum of 2 hours, allowing flavors to meld and ingredients to absorb the liquid.
- Preheat the oven to 375F (190C) approximately 30 minutes before you plan to bake the casserole.
- Remove the casserole from the refrigerator and let it rest at room temperature for 20 minutes to prevent thermal shock.
- Cover the dish with aluminum foil and bake for 30 minutes, creating a gentle cooking environment.
- Remove the foil and continue baking for an additional 15-20 minutes until the center sets and the top achieves a golden-brown hue.
- While the casserole bakes, prepare the hollandaise sauce by combining egg yolks, lemon juice, Dijon mustard, and cayenne pepper in a blender.
- Blend the mixture briefly, then slowly incorporate melted butter while the blender runs on low speed until the sauce reaches a thick, creamy consistency.
- Once the casserole is fully baked, remove from the oven and let it rest for 5-10 minutes to stabilize.
- Slice into generous portions and drizzle with the freshly prepared hollandaise sauce.
- Serve immediately while warm, garnishing with fresh herbs if desired.
Notes
- Overnight Marination Enhances Flavor: Letting the casserole sit overnight allows the English muffins to absorb the egg mixture, creating a more flavorful and cohesive dish.
- Customize Meat Options: Swap Canadian bacon with turkey bacon, prosciutto, or vegetarian alternatives like plant-based ham to suit different dietary preferences.
- Sauce Consistency Matters: If hollandaise sauce breaks or becomes too thick, whisk in a few drops of warm water to restore its smooth, creamy texture.
- Make-Ahead Friendly: Prepare the entire casserole the night before, including the hollandaise sauce, and store separately in the refrigerator for a stress-free breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg