Eggs Benedict Casserole Recipe
Bring the brunch favorite, eggs benedict, to the brunch table with this eggs benedict casserole that is even topped off with the easiest hollandaise sauce.
Ingredients
Eggs Benedict Casserole
- 6 English Muffins
- 16 ouncs diced ham or sliced canadian bacon
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Paprika
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- 2 cups Mozzarella, havarti or Swiss cheese, shredded
- 1 green onion
Hollandaise Sauce
- 3 egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ cup butter, melted and hot
- 1 dash salt and pepper
- 1 pinch cayenne optional
Instructions
- Cube the English Muffins. Be sure to separate the tops from the bottom. Place ½ of the muffin piece in the bottom of a greased 13 X 9 pan.
- Sprinkle half the cubed ham or the sliced Canadian bacon over the English muffins. Then top with half the shredded cheese and the remainder of the English muffins and ham and cheese.
- Whisk the eggs, milk, and seasonings together. Pour over the top of the muffins and ham.
- Refrigerate for 8 hours.
- Bake the covered casserole for 40 minutes at 350°. Remove from the oven and sprinkle with cheese and green onions. Bake another 10 minutes.
Hollandaise Sauce
- In a blender cup, add the egg yolks, lemon juice, and melted butter. Add the seasonings.
Nutrition
Calories: 329kcalCarbohydrates: 17gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 220mgSodium: 980mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 730IUVitamin C: 1mgCalcium: 252mgIron: 1mg
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