I love a casserole for Sunday morning breakfast. They’re easy, less clean up, and so dang yummy.
One of my favorite breakfast foods is eggs benedict, but it is kind of hard to whip up for just a couple of people on a whim. This casserole version of eggs benedict is beyond delicious, can be doubled (or tripled), and I hope you enjoy it as much as we do!
- 4 English muffins, torn or cut into 1-1/2-inch pieces
- 3 tablespoons salted butter, cubed
- 6 ounces Canadian bacon, cut in 1-1/2-inch pieces
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 large egg yolks
- 1-1/2 tablespoons fresh lemon juice
- 1-1/2 sticks salted butter, melted
- pinch of cayenne pepper
- pinch of ground white pepper
- Preheat oven to 375ºF. Generously butter a deep baking dish.
- Scatter the English muffin pieces across the bottom of the buttered baking dish, then place the cubed butter on the muffin pieces, followed by the Canadian bacon pieces.
- I a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the top of the muffin mixture, completely covering it up.
- Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on the top and then place bake in oven, uncovered, for an additional 30 more minutes.
- Meanwhile, make the hollandaise sauce. In a medium bowl or on top of a double boiler, combine the egg yolks, lemon juice, and 1 tablespoon of water. Place the bowl over a pot of simmering water and whisk the mixture until the egg yolks thicken and double in volume.
- Whisking constantly, add the butter in a very slow and steady stream. The sauce will thicken and increase in volume in about 4 to 5 minutes. Add the cayenne and white pepper. Taste and add more lemon juice if needed.
- Remove the pan from the heat and keep the bowl over the water to allow the hollandaise sauce to stay warm.
- Remove the casserole from the oven and pour over some warm hollandaise sauce. Dust with paprika and some chopped parsley. Serve at once.
Eggs Benedict Casserole
First, preheat your oven to 375ºF.
Then generously butter a deep baking dish. Tear up some English muffin pieces and place in the casserole dish. Scatter some butter cubes on top of the muffin pieces.
And finally, some Canadian bacon pieces.
In a measuring cup, pour in some whole milk, heavy cream, salt, pepper, and garlic. Then add in some eggs. Whisk the eggs until the mixture is smooth. Pour the egg mixture on top of the English muffins and Canadian bacon.
Make sure that everything is completely covered by the egg mixture. Cover with foil and bake for 30 minutes.
After the 30 minutes, remove from oven and sprinkle some paprika on top.
Return back to the oven, uncovered, for an additional 30 minutes.
In the meantime, make the hollandaise sauce.
Add 4 egg yolks to a medium-sized bowl with some water and lemon juice. Place the bowl over a simmering pot to create a double boiler. Whisk over medium heat until the yolks have doubled in volume.
In a steady stream, pour some melted butter into the bowl with the egg yolks, constantly whisking. Whisk for 4 to 5 minutes until the yolks have thickened. Add a pinch of cayenne pepper and a pinch of white pepper.
Remove the casserole from the oven…
Scoop some onto a plate, top with some hollandaise sauce, and then some chopped parsley.