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Eggs Benedict Casserole

Eggs Benedict Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 362
Ingredients Method Notes

Ingredients
  

  • 6 English muffins, split and cut into 1-inch pieces
  • 8 oz Canadian bacon, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Pinch ground nutmeg (optional)
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Pinch cayenne pepper (optional)

Method
 

  1. Grease a 9x13-inch baking dish. Scatter half the muffin pieces and bacon in the dish, repeat with remaining. Whisk eggs, milk, salt, pepper, and nutmeg; pour over. Press down gently, cover, and refrigerate at least 4 hours or overnight.
  2. Preheat oven to 375°F (190°C). Bake uncovered until golden and set, 35 to 40 minutes.
  3. While casserole bakes, melt butter. In a tall container, combine egg yolks, lemon juice, mustard, and cayenne; blend with immersion blender while slowly drizzling in hot butter until thick.
  4. Let casserole rest 5 minutes, cut into squares, and spoon warm hollandaise over each serving.

Notes

Assemble the casserole the night before and pop it in the oven when you wake up. If the top browns too quickly, tent loosely with foil. The hollandaise is at its best right after blending, but it will hold for up to 30 minutes over a bowl of warm water; stir before serving.