Description
Eggs Benedict Casserole with ham, English muffins, and hollandaise sauce. A crowd-pleasing brunch dish that’s easy to make and delicious!
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
- 12 oz Canadian bacon, chopped into ½-inch pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, chopped (plus more for garnish)
Instructions
- Step 1: Prepare the Base Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. Spread the English muffin cubes on a large baking sheet and toast for 8-10 minutes until golden and crisp. Transfer the toasted cubes to the prepared baking dish and distribute the chopped Canadian bacon evenly throughout the bread pieces, reserving a small handful for topping.
- Step 2: Create the Egg Mixture In a large bowl, whisk together the eggs, milk, heavy cream, onion powder, garlic powder, paprika, salt, and pepper until fully combined and slightly frothy. Add 2 tablespoons of chopped chives and give it one final stir. Pour this mixture slowly and evenly over the English muffin and Canadian bacon layer, ensuring all bread pieces are soaked.
- Step 3: Rest and Bake Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. When ready to bake, remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat the oven to 350°F. Sprinkle the reserved Canadian bacon on top and bake uncovered for 45-50 minutes until the center is set and the top is puffed and golden brown.
- Step 4: Make the Hollandaise About 10 minutes before the casserole is done, prepare the hollandaise sauce. Place the egg yolks and lemon juice in a blender and blend on high for 30 seconds. Melt the butter in a small saucepan until hot but not browned. With the blender running on medium speed, slowly stream in the hot melted butter through the feed tube until the sauce thickens and becomes smooth. Add the salt and cayenne pepper and blend for another 5 seconds.
- Step 5: Serve with Flair Remove the Eggs Benedict Casserole from the oven and let it rest for 5 minutes. Drizzle the hollandaise sauce generously over the top or serve it in a pitcher alongside the casserole. Garnish with additional chopped chives and a light sprinkle of paprika for color. Serve immediately while the casserole is hot and the hollandaise is warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories per serving
- Sugar: 4g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 280mg