Prep Time: 20 mins | Cook Time: 45 mins | Chill Time: 8 hrs | Total Time: 9 Hr 5 Min | Yield: 12 Servings
This casserole is total comfort food for the whole family! It is perfect for any occasion, especially during holidays! Try this recipe now. It will not disappoint you at all. Enjoy!
Ingredients:
2/3 c whole milk, or any milk
1/2 tsp seasoned salt, I like Lawry’s
8 large Eggs
1 tsp onion powder
1 tsp kosher salt
1 & 1/3 c cream
6 English muffins
1 c Monterey Jack, shredded, optional
1/2 tsp paprika
12 oz. Canadian bacon, chopped
1/2 tsp black pepper
1/2 tsp dried mustard powder
For the Sauce:
2 tbsp lemon juice
1/8 tsp cayenne pepper
1/2 c cream
1/2 c butter, melted
4 Egg yolks
A dash of kosher salt
1 tsp Dijon mustard
Directions:
Apply cooking spray to the inside of a 9×13-inch casserole dish.
Cut the bacon into small pieces, then scatter half of them into the casserole dish. Make sure to cover the bottom.
Divide the English muffins into two, then brush each with butter and toast. Slice them into small cuts.
Place 1/2 of the English muffins over the bacon. Repeat the process with the rest of the ingredients until everything is arranged in layers.
For the Egg Mixture:
Crack 8 eggs into a large bowl together with 1 1/3 cups cream, 1 tsp kosher salt, 2/3 cup milk, 1/2 tsp mustard powder, 1 tsp onion powder, 1/2 tsp paprika, seasoned salt, and pepper. Whisk everything to combine.
Add the egg mixture on top of the English muffins followed by crumbled bacon. Cover it with foil and refrigerate for at least 4 hours. Thaw at room temperature before baking.
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Bake the casserole for 35 minutes. Remove the cover and bake for 10 more minutes. Remove from the oven.
For the Hollandaise Sauce:
Blend 2 tbsp of lemon juice 1 tsp Dijon mustard, 1/2 cup cream, 4 egg yolks, a dash of salt, and 1/8 tsp cayenne pepper in a blender for a few minutes. Melt the butter and stir it into the mixture to combine.
Serve with the Eggs Benedict Casserole. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.
Nutrition Facts:
Serving: 1 slice, Calories: 296 kcal, carbohydrates: 16 g, Protein: 14 g, fat: 19 g, saturated fat: 10 g, polyunsaturated fat: 2 g, monounsaturated fat: 6 g, trans fat: 1 g, Cholesterol: 225 mg, Sodium: 523 mg, potassium: 251 mg, fiber: 1 g, sugar: 2 g, vitamin a: 671 iu, vitamin c: 1 mg, calcium: 98 mg, iron: 1 mg
Ingredients
- 2/3 c whole milk, or any milk
- 1/2 tsp seasoned salt, I like Lawry’s
- 8 large Eggs
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 & 1/3 c cream
- 6 English muffins
- 1 c Monterey Jack, shredded, optional
- 1/2 tsp paprika
- 12 oz. Canadian bacon, chopped
- 1/2 tsp black pepper
- 1/2 tsp dried mustard powder
- For the Sauce:
- 2 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1/2 c cream
- 1/2 c butter, melted
- 4 Egg yolks
- A dash of kosher salt
- 1 tsp Dijon mustard
Instructions
Apply cooking spray to the inside of a 9×13-inch casserole dish.
Cut the bacon into small pieces, then scatter half of them into the casserole dish. Make sure to cover the bottom.
Divide the English muffins into two, then brush each with butter and toast. Slice them into small cuts.
Place 1/2 of the English muffins over the bacon. Repeat the process with the rest of the ingredients until everything is arranged in layers.
For the Egg Mixture:
Crack 8 eggs into a large bowl together with 1 1/3 cups cream, 1 tsp kosher salt, 2/3 cup milk, 1/2 tsp mustard powder, 1 tsp onion powder, 1/2 tsp paprika, seasoned salt, and pepper. Whisk everything to combine.
Add the egg mixture on top of the English muffins followed by crumbled bacon. Cover it with foil and refrigerate for at least 4 hours. Thaw at room temperature before baking.
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Bake the casserole for 35 minutes. Remove the cover and bake for 10 more minutes. Remove from the oven.
For the Hollandaise Sauce:
Blend 2 tbsp of lemon juice 1 tsp Dijon mustard, 1/2 cup cream, 4 egg yolks, a dash of salt, and 1/8 tsp cayenne pepper in a blender for a few minutes. Melt the butter and stir it into the mixture to combine.
Serve with the Eggs Benedict Casserole. Enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.
