Irresistibly Indulgent Eggs Benedict Casserole with Hollandaise Sauce
This Eggs Benedict Casserole with Hollandaise Sauce combines fluffy eggs, Canadian bacon, and a rich sauce for a delightful breakfast experience.
Equipment
- Oven
- skillet
- Mixing bowl
- Casserole Dish
- Whisk
Ingredients
For the Casserole
- 8 large Eggs Fresh for best flavor
- 8 oz Canadian Bacon Swap for turkey bacon for a lighter option
- 2 large English Muffins Gluten-free muffins can be used
For the Hollandaise Sauce
- 1 cup Unsalted Butter Melted and warm
- 3 large Egg Yolks Fresh eggs will enhance the flavor
- 2 tbls Lemon Juice Vinegar can be used as a substitute
- 1 tsp Dijon Mustard Yellow mustard can be a suitable substitution
- to taste Salt Enhance overall flavors
- to taste Pepper Adjust according to your taste
Optional Garnish
- 2 tbls Chives Fresh garnish to elevate presentation
Instructions
Directions
- Preheat your oven to 350°F for a uniform cook.
- Cube the English muffins into bite-sized pieces and arrange in a greased casserole dish.
- Sauté the Canadian bacon in a skillet over medium heat until crispy, about 5-7 minutes.
- Whisk together eggs, heavy cream, Dijon mustard, salt, and pepper in a mixing bowl until combined.
- Pour the egg mixture evenly over the English muffins and bacon.
- Bake for approximately 35 minutes or until golden brown on top.
- Prepare the hollandaise sauce by whisking melted butter, egg yolks, lemon juice, Dijon mustard, salt, and pepper over simmering water.
- Serve casserole with hollandaise sauce drizzled on top and garnish with fresh chives.
Notes
For a lighter option, consider using Meltdown Chicken Sauce as a side. Suitable for gluten-free diets with alternatives provided.