Description
This Eggs Benedict Casserole is a decadent and savory breakfast dish that combines layers of toasted English muffins and Canadian bacon with a rich custard made from eggs, heavy cream, and spices. Baked to golden perfection and topped with a silky homemade blender hollandaise sauce, this casserole serves 12 and is perfect for brunch gatherings or special occasions.
Ingredients
For the Casserole
- 10 English muffins
- 12 ounces Canadian bacon slices
- 12 large eggs
- 2 cups heavy cream
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ cup fresh chopped chives
For the Blender Hollandaise Sauce
- 4 large egg yolks
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 cup melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish and set it aside for later use.
- Prepare ingredients: Separate the tops and bottoms of the English muffins, then cut all pieces into quarters. Also cut the Canadian bacon slices into quarters to match the muffin pieces.
- Mix custard: In a large bowl or measuring pitcher, combine the eggs, heavy cream, milk, salt, ground mustard, paprika, garlic powder, and white pepper. Whisk thoroughly until the mixture is smooth and well combined.
- Layer casserole: Place half of the English muffin pieces evenly in the greased baking dish. Top with half of the Canadian bacon pieces. Add the remaining English muffin pieces as a second layer, followed by the remaining Canadian bacon pieces on top. Although it may appear to have too much Canadian bacon, it balances out once baked.
- Add custard and chill (optional): Pour the egg and cream mixture evenly over the layered casserole. If you want to prepare ahead of time, cover the dish with plastic wrap and chill in the refrigerator until ready to bake. Otherwise, proceed to baking.
- Bake: Cover the baking dish loosely with foil to prevent too much browning. Bake in the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the edges are golden brown and the center is puffed.
- Make blender hollandaise sauce: While the casserole is baking, place the 4 large egg yolks in a blender. Add fresh lemon juice, Dijon mustard, a pinch of salt, and a pinch of cayenne pepper. Puree until very smooth.
- Emulsify sauce: Turn the blender to medium speed, open the lid vent, and slowly drizzle the melted butter into the egg mixture in a thin stream. This gradual mixing will emulsify the ingredients creating a rich, silky, and light yellow sauce. Save the egg whites for another use.
- Adjust consistency: If the hollandaise appears too thin after all the butter is incorporated, puree on high speed for an additional 20 to 30 seconds until thickened to desired consistency.
- Serve: Once the casserole is out of the oven, cut it into large squares. Serve each piece with a generous drizzle of the blender hollandaise sauce and a sprinkle of fresh chopped chives for garnish.
Notes
- You can prepare the casserole a day in advance by assembling it, covering it tightly, and refrigerating overnight before baking.
- The blender hollandaise sauce can be warmed gently if necessary, but avoid overheating to prevent curdling.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture preservation.
- Use freshly chopped chives for garnish to add a mild onion flavor and vibrant color.
- For a lighter version, substitute half-and-half for heavy cream and milk combined, though it will alter richness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
