Eggs Benedict Breakfast Casserole
Eggs Benedict Breakfast Casserole
Ingredients
- 6 English muffins, split in half and cut into cubes
- 12 oz Canadian bacon, chopped
- 8 eggs
- 2 cups milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 10 tablespoons unsalted butter, melted but still warm
- 1/2 teaspoon Kosher salt
Preparation
- Grease a 9x13-inch baking dish with nonstick spray.
- Spread half of the Canadian bacon along the bottom of the prepared baking dish. Top with English muffin pieces, and then remaining Canadian bacon. Set aside.
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, paprika, and salt and pepper. Pour mixture evenly over baking dish. Cover with foil and refrigerate overnight.
- In morning, remove baking dish from fridge and let come to room temperature (about 20 minutes). When ready to bake, preheat oven to 375°F.
- Bake casserole, still covered with foil, for 30 minutes. Remove foil and bake uncovered until a knife inserted into the center comes out clean, about 15 minutes.
- During last minutes of baking, prepare the Hollandaise sauce:
- Add the egg yolks, lemon juice, and salt to your blender and blend at medium-high speed until lightened in color, about 30 seconds.
- Lower the blender speed and slowly drizzle in melted butter. Continue blending until all butter is incorporated.
- Adjust lemon juice and salt as necessary, drizzle over casserole, and enjoy!