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Eggs Benedict Casserole
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Eggs Benedict Casserole

This Eggs Benedict Casserole is such a yummy recipe! And it's perfect for your Easter brunch. Or anytime!!
This egg bake casserole is super duper easy to make! Who doesn't love an easy egg bake!! Whip it up in no time the night before, and bake it up all yummy and tasty in the morning!
Prep Time10 minutes
Cook Time45 minutes
Resting Time8 hours
Total Time8 hours 55 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast bake, brunch eggs, brunch recipe, easy breakfast recipe, egg bake, eggs benedict
Servings: 8 servings
Calories: 461kcal

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Equipment

Mixing Bowl
9 x 13 Baking Dish
spatula set
Spatula

Ingredients

  • 6 English muffins, slightly toasted
  • 1 1/2 cups Canadian bacon, chopped in cubes
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted
  • dash black pepper

Instructions

  • Grease a 9 x 13 baking dish.
  • Chop Canadian bacon into small cubes.
  • Slightly toast English muffins in toaster or broiler until they are a bit crisp. Break into bite-size pieces.
  • Place half of the Canadian bacon in baking dish. Layer broken bits of muffins on top, and top with the remainder of the bacon.
  • Whisk eggs, milk, and onion powder in large mixing bowl. Pour over casserole. Cover with aluminum foil and refrigerate overnight.
  • When you're ready to make this casserole, peel the foil back and sprinkle paprika over the top. Cover again, and bake at 375° F. for 30 minutes. Remove foil and bake another 15 minutes uncovered.
  • In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended. Cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Slowly drizzle in warm melted butter, whisking constantly. Add a bit of black pepper to taste.
  • Pour hollandaise sauce over Eggs Benedict Casserole. Serve with a slice of orange.
  • Enjoy!!

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Nutrition

Calories: 461kcal | Carbohydrates: 25g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 815mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!