Description
A delicious and easy make-ahead breakfast casserole that transforms the classic Eggs Benedict into a crowd-pleasing bake, topped with a rich, creamy hollandaise sauce.
Ingredients
Scale
For the Crust:
- 1 (12 oz) package English muffins, torn into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- 8 oz Canadian bacon, diced
- 1/2 cup green onions, sliced
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 3/4 cup unsalted butter
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Pinch of cayenne pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread the torn English muffin pieces evenly in the prepared dish. Top with the diced Canadian bacon and green onions.
- In a large bowl, whisk together the 8 eggs, milk, onion powder, paprika, salt, and pepper. Pour this egg mixture evenly over the contents in the baking dish. Press down gently to ensure all the bread is submerged.
- Bake for 30-35 minutes, or until the top is golden brown and the center is set. Let it stand for 5 minutes before serving.
- While the casserole bakes, make the hollandaise sauce. Melt the butter in a small saucepan until sizzling. In a blender, combine the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on low. With the blender running, slowly drizzle in the hot melted butter until the sauce is thick and creamy. Season with salt to taste.
- To serve, slice the casserole into portions and drizzle generously with the warm hollandaise sauce.
Notes
You can customize the seasonings to taste.