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Eggs Benedict Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Eggs Benedict Casserole
  • 12 ounces Canadian bacon or ham chopped
  • 6 English muffins split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon onion powder
  • Hollandaise Sauce
  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter melted

Method
 

  1. Place half of the Canadian bacon or ham in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top.
  2. Preheat oven to 375°. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.
  3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
    Enjoy!

    Notes

    Note: You can cheat! And just use a McCormick Packet if hollandaise sauce if you're in a hurry!