Category: Casseroles

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole.  The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over?  So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg.  To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

1. 3 English muffins split and cut into ½” cubes
2. 4 large whole eggs
3. 6 oz Canadian bacon cut into ¼-½” pieces
4. 1 cup whole milk or ½&½
5. ½ tsp onion powder
6. ½ tsp vanilla
7. ½ tsp nutmeg
8. ½ tsp salt & pepper
9. Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

1. 2 sticks unsalted butter melted and warm
2. 3 egg yolks
3. ½ tsp salt & pepper each
4. juice of ½ a lemon = 1-2 Tbs appox.
5. 2-3 dashes Tabasco sauce
6. pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper.  Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½  the remaining Canadian bacon.  Layer in the rest of the English muffin and top with the remaining bacon.  Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up  to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes.  Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise. 

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce.  Pour sauce into a gravy boat and serve on the side.

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

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Eggs Benedict Casserole

Ingredients

1. Ingredients for Eggs Benedict Casserole
3. 3 English muffins split and cut into ½" cubes
4. 4 large whole eggs
5. 6 oz Canadian bacon cut into ¼-½" pieces
6. 1 cup whole milk or ½&½
7. ½ tsp onion powder
8. ½ tsp vanilla
9. ½ tsp nutmeg
10. ½ tsp salt & pepper
11. Vegetable oil spray or 2 Tbs soften butter
12. Ingredients for Easy Blender Hollandaise Sauce
14. 2 sticks unsalted butter melted and warm
15. 3 egg yolks
16. ½ tsp salt & pepper each
17. juice of ½ a lemon = 1-2 Tbs appox.
18. 2-3 dashes Tabasco sauce
19. pinch of paprika

Instructions

1. Directions for Eggs Benedict Casserole
2. Spray or butter a 3 cup (appox) Au gratin dish.
3. Split and cut up the english muffins and cut into small cubes.
4. Dice the Canadian bacon.
5. In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
6. Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
7. Cover with foil and refrigerate for at least 4 hours up to overnight.
8. When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
9. While the casserole is baking begin to prepare the Hollandaise.
10. Directions for Blender Hollandaise
11. Melt two sticks of butter and keep warm (not hot).
12. Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
13. When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

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