Eggs Benedict Casserole

By Kitchenbee

Eggs Benedict Casserole is a scrumptious make-ahead breakfast casserole that bakes in under 45 minutes and serves at least 8 to 12 people. Filled with all of the flavors of egg benedict and topped with a simple hollandaise sauce, this recipe is sure to become a family favorite and a hit on any brunch or breakfast buffet.

Ingredients

• 3/4 pounds Canadian bacon, chopped
• 6 english muffins, split and cut into 1-inch cubes
• 8 eggs
• 2 cups milk
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
• 4 egg yolks
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup butter, melted

Details

Servings 8
Preparation time 500mins
Cooking time 570mins

Preparation

Step 1

Place half of the bacon in a greased 13x9-inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375°F for 35 minutes. Uncover; bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean.

In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, cream, lemon juice, and mustard until mixture reaches 160°F or is thick enough to coat the back of a metal spoon. Reduce heat to low. Drizzle in warm melted butter, whisking constantly. Serve immediately over slices of casserole.