Eggs benedict is possibly our favorite brunch food, but we rarely make it at home, since there are so many different components. We can’t go out for brunch every weekend – though we’d like to – so we decided to streamline the process a bit and make an eggs benedict casserole…it’s totally delicious and it’s great being able to serve everyone at the same time! With english muffins, Canadian bacon, eggs (albeit not poached) and hollandaise sauce, this dish has everything we want and we can’t get enough!
Eggs Benedict Casserole
Serves 8
Ingredients
- 1 (12 oz.) package English muffins, cubed
- 10 large eggs
- 2 cups Canadian bacon or ham, cooked and cubed
- 2 cups milk
- 1 cup fresh spinach leaves, optional
- 1/2 white onion, chopped
- 2 tablespoons unsalted butter
- hollandaise sauce (homemade or store-bought), garnish
- kosher salt and freshly ground pepper, to taste
- paprika, to taste, garnish
- fresh chives, finely chopped, garnish
Directions
- Preheat oven to 375º F.
- Place cubed English muffins on a baking sheet and toast in oven for 7-10 minutes, or until lightly browned.
- Heat butter in a medium pan over medium-high heat and sauté onions until softened and translucent. 6-8 minutes.
- Add spinach, if using, then season with salt and pepper and cook for another 3 minutes, or until spinach is wilted. Remove from heat and set aside.
- Beat eggs in a large bowl, then whisk in milk. Add toasted English muffin cubes, ham, onion and spinach, and stir gently to make sure everything is completely coated.
- Cover bowl is plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight.
- Once ready to bake, preheat oven to 350º F and lightly grease 9×13-inch baking dish.
- Transfer egg mixture to baking dish, cover with aluminum foil and bake for 35 minutes. Uncover baking dish and continue cooking for another 15-20 minutes, or until eggs have just set and the edges are starting to brown.
- Remove casserole from oven, cut into squares and transfer to serving plates. Garnish with hollandaise sauce, paprika and chives, and serve hot.
Recipe adapted from The Heritage Cook