Eggs Benedict Casserole
This Eggs Benedict Casserole is easy to make and perfect for a crowd. All the best flavors of a classic eggs Benedict in casserole form. This is a great breakfast casserole for the holidays or any time of year.
Servings: 6
Ingredients
- 6 English muffins
- 8 eggs
- 2 (12 ounce) packages Canadian Bacon
- 2 cups half and half
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Hollandaise Sauce
- 1 (.9 ounce) hollandaise sauce
- 1 cup milk
- 4 tablespoons unsalted butter
- 1 tablespoon chopped chives, optional
Instructions
- Preheat the oven to 375 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
- Cut English muffins in half and then in small pieces. Cut the Canadian bacon into small pieces.
- Spread half of the cut English muffins over the bottom of the casserole dish. Top with half of the Canadian bacon. Top with remaining English muffins and Canadian bacon.
- In a large bowl, whisk together eggs, half and half, dry mustard, paprika, garlic powder, salt and pepper.
- Pour the egg mixture over the English muffins and Canadian bacon. Cover the baking dish with foil.
- Bake for 30 minutes. Remove the foil and bake another 15-20 minutes.
- Let the casserole rest for about 5 minutes.
Hollandaise Sauce
- Place the milk, hollandaise sauce packet powder, and butter in a small saucepan.
- Whisk over medium heat until it starts to boil. Keep stirring for a minute. Remove from heat.
- Serve slice of casserole drizzled with Hollandaise sauce.
Notes
.
- Cut the muffins into small pieces. Make sure to dice the muffins and ham into small, bite size pieces.
- Make sure to cover with foil the first part of baking. This will help prevent the casserole from burning.
Nutrition
Calories: 386kcal | Carbohydrates: 6g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 276mg | Sodium: 867mg | Potassium: 309mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1151IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg