Eggs Benedict Casserole w/ Blender Hollandaise

By srumbel

Overnight Eggs Benedict Casserole with all the delectable flavor of Eggs Benedict without any of the hassle! It's loaded with hearty English Muffins and eggs, salty Canadian bacon and smothered with easy 5 minute BLENDER Hollandaise Sauce!
from carlsbadcravings.com

Ingredients

• Casserole
• 12 oz. Canadian bacon chopped
• 1 pkg. (6 total) English muffins each split then cut into 1-inch pieces
• 8 large eggs
• 2 cups milk
• 1 teaspoon McCormick® Dried Parsley
• 1 teaspoon McCormick® Dried Chives
• 1 teaspoon McCormick Garlic Powder
• 1/2 teaspoon McCormick® onion powder
• 1/2 teaspoon McCormick® paprika
• 1/2 teaspoon McCormick® salt
• 1/4 teaspoon McCormick® pepper
• Blender Hollandaise Sauce
• 1 Recipe Blender Hollandaise Sauce
• Blender Hollandaise Sauce
• 4 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard optional
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 10 tablespoons unsalted butter chopped into 10 pieces

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Spread English muffins pieces evenly on an ungreased baking sheet and broil for 2 minutes. Flip muffin pieces over then continue to broil 2 minutes or until nicely toasted. Set aside.

Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.

In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 - 20 minutes longer.

Prepare hollandaise sauce when there is about 5 minutes left of baking time.

Hollandaise Sauce

Add egg yolks, lemon juice, Dijon, salt and cayenne pepper to blender. Set aside.

Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter). Heat butter in the microwave for about 1 minute, or until completely melted and very hot.

Cover blender and blend mixture (without butter) at top speed for 20 seconds. Reduce to low and remove insert from blender and continue to blend while pouring in melted butter in a slow steady stream then immediately cover.

Increase speed to highest power and blend until thickened. If it isn’t thick, just keep blending on high until thickened.

Keep the sauce warm until serving by placing the blender container in a pot of hot water.

How to Reheat Hollandaise Sauce

Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.

Stove Top: Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, whisking often.

Servings: 12