Eggs Benedict Casserole
This spin on a classic breakfast will be everyone’s new favorite casserole dish. Whether it is requested for breakfast or dinner, this dish will make everyone wanting more.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Preheat oven to 375 degrees. Grease a large baking dish or 9x13 pan.
Tear English muffin or bread into pieces and scatter across baking dish. Top bread pieces with cubes of butter. Layer the Canadian bacon or Ham on top of bread pieces and butter.
In a large bowl combine eggs, milk, heavy cream, garlic powder, salt/pepper and whisk until well combined. Pour all of egg mixture over the top of casserole.
Cover dish with foil and bake for 30 minutes. Uncover and bake until casserole is set and lightly browned, about 20 more minutes.
When casserole is almost finished start making Hollandaise sauce. In a small to medium stainless steel bowl (or pot) combine egg yolks, lemon juice, and water. Set bowl above a pot of simmering water making sure the bowl does not touch the water. Whisk mixture until the egg yolks start to thicken and double in volume. While whisking constantly, add butter to mixture in a slow, steady stream. Sauce should thicken and increase in volume. Add paprika and white pepper, taste and add more seasonings or lemon juice if needed.
Remove pot from heat and set aside leaving the bowl over water to keep warm.
Once casserole is set and browned on top remove from oven. Pour Hollandaise sauce over the top and set aside any extra for extra topping. Serve immediately and top with more sauce, paprika or fresh sliced chives or parsley. Enjoy.