Eggs Benedict Breakfast Casserole
Brunch just got a whole lot better! Delicious spin on traditional Eggs Benedict to feed your entire troop. Savory toasted Canadian bacon and English muffins smothered in a rich, creamy hollandaise sauce.
Ingredients
- 6 English Muffins diced into bite sized pieces
- 6 oz Canadian Bacon diced
- 8 eggs
- 2 cups whole milk
- 1 tsp onion powder
- 1 tsp garlic powder
- cracked pepper and salt, to taste
- Fresh parsley, garnish
Hollandaise Sauce:
- 4 egg yolks
- 1 tbsp lemon juice
- 1 stick butter, melted
- 1/4 tsp cayenne
- 1/4 tsp salt
Instructions
- 1. Spread bite-sized english muffins on a cookie sheet and place under broiler. After 5-7 minutes, use a spatula to flip pieces and continue broiling until toasty. Keep a close eye so that the pieces do not burn. Remove from oven and preheat to 350°.
- 2. In a medium-sized bowl, whisk together eggs, milk, onion and garlic powder and salt/pepper. Prepare a 9 x 13 pan with cooking spray and spread half of the canadian bacon pieces along the bottom. Top with english muffins. Pour egg mixture over evenly and top with the rest of the canadian bacon.
- 3. At this point, you can cover and refrigerate until morning. Sprinkle paprika over the top of the casserole. Cover with aluminum foil and bake for 35 minutes. Uncover and cook for another 15-20 minutes.
- 4. While the casserole bakes, make the hollandaise sauce. Whisk together the egg yolks and lemon juice vigorously in a glass bowl until thickened and doubled. Place over a saucepan with about 1-1½ inches of simmering water, making sure the glass bowl does NOT touch the water. Keep a close eye to make sure that the eggs don't get too hot. Drizzle in the melted butter while continuing to whisk. Once the sauce is thickened, remove from heat and whisk in the seasonings. **NOTE: You can totally use a premade Hollandaise sauce packet. I won't judge **
- 5. Drizzle the Hollandaise over the egg bake. Garnish with parsley. Let sit for 5-10 minutes before serving.