Eggs Benedict Casserole (Print Version)
# Ingredients:
01 -
12 oz diced Canadian bacon.
02 -
6 English muffins, split.
03 -
8 eggs, large size.
04 -
2 cups of full-fat milk.
05 -
1 teaspoon of powder made from onions.
06 -
1 teaspoon powdered garlic.
07 -
A dash (1/4 teaspoon) of paprika.
08 -
Chopped chives, for topping.
09 -
4 egg yolks (large).
10 -
Half a cup of heavy whipping cream.
11 -
Lemon juice, 2 tablespoons.
12 -
1 teaspoon of Dijon mustard.
13 -
A small pinch of cayenne.
14 -
Just a pinch of salt.
15 -
1/2 cup of butter, melted.
# Instructions:
01 -
Coat a 9x13 pan with cooking spray.
02 -
Layer chunks of muffins, half the bacon, and finish with leftover bacon on top.
03 -
Mix up the eggs, milk, and spices; pour them across your layers.
04 -
Pop it in the fridge covered for at least 5 hours or overnight.
05 -
Let it sit out about half an hour before putting it in the oven.
06 -
Bake with foil on at 375°F for 35 minutes.
07 -
Remove foil and bake another 15 minutes until it firms up.
08 -
Blend everything for hollandaise but butter until it’s nice and smooth.
09 -
While blending, slowly stream in melted butter until combined.
10 -
Spoon warm hollandaise over portions and sprinkle with fresh chives.
# Notes:
01 -
Perfect for making ahead.
02 -
Amazing choice for brunch gatherings.
03 -
Super easy hollandaise made in a blender.
04 -
Toasting muffins ahead is an option.