Eggs Benedict Casserole

I absolutely love Eggs Benedict. It is, by far, my favorite breakfast entree and I love trying different variations of it. When I lived in Madison one of my favorite restaurants served an eggs benedict with crab cakes, ham, spicy hollandaise and crispy spinach....yum!!! I originally saw this recipe on Taste of Home and thought it sounded perfect for a snowy morning. Since we have been having a lot of those lately the timing was perfect. The recipe is really easy to put together and taste a lot like the traditional breakfast favorite. Ron and I both loved this and were happy to have something different without having to go out. Kellen did not get a chance to try it because the poor guy has an egg allergy. It is very mild and is getting less and less as time goes on...I am hoping in a year we will be able to enjoy this breakfast with us. 

Hope everyone's week is going well! We are getting hit with more snow today (poor Ron was going to go ice fishing), but hopefully it will only last today...then the shoveling begins! 


12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 tsp white pepper

Hollandaise Sauce:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
salt and pepper, to taste


Place half of the Canadian bacon in a greased 13x9-inch baking dish.  Evenly place English muffins on top and then add remaining bacon. In a large bowl, whisk eggs, milk, pepper and onion powder; pour over top. Cover and refrigerate overnight (or 8 hours). 

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered for 35 minutes. Next, uncover and bake an additional 10-15 minutes or until a knife inserted near the center comes out clean.

While the casserole is baking prepare the hollandaise sauce. In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add more salt/pepper if needed. Serve sauce immediately with casserole. 

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