Savory Eggs Benedict Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
1 teaspoon garlic powder
02 -
1 teaspoon onion powder
03 -
470ml whole milk
04 -
8 large eggs
05 -
340g Canadian bacon, diced
06 -
1/4 teaspoon paprika
07 -
6 English muffins, cut into pieces
→ Hollandaise Sauce
08 -
120ml heavy cream
09 -
4 large egg yolks
10 -
2 tablespoons lemon juice
11 -
Pinch of salt
12 -
Pinch of cayenne pepper
13 -
1 teaspoon Dijon mustard
14 -
115g butter, melted
→ Garnish
15 -
Fresh chives, chopped
# Instructions:
01 -
Set your oven to 375°F (190°C). Cover the baking dish with foil and bake for 35 minutes before moving on.
02 -
Once out of the fridge, let the dish sit on the counter for about 30 minutes to come closer to room temperature.
03 -
As the casserole bakes, blend the egg yolks, cream, mustard, lemon juice, salt, and cayenne until smooth.
04 -
Saunter the blender on low speed, then pour in the melted butter gradually until creamy.
05 -
Give your 9x13 inch dish a quick coating with a cooking spray so nothing gets stuck.
06 -
Start with half the diced bacon across the bottom of your dish. Next, spread the muffin chunks around, finishing with another layer of bacon.
07 -
In a bowl, whisk together eggs, milk, garlic powder, onion powder, and paprika until it's all mixed up. Pour this over your casserole layers evenly.
08 -
Wrap the casserole tightly with plastic, then pop it in the fridge for at least 5 hours or leave it overnight.
09 -
Take off the foil after the first bake and let it bake for 15 more minutes. Look for the top to brown nicely and the center to be firm.
10 -
Cut into squares and serve with a hearty spoon of warm hollandaise and fresh chives sprinkled on top.
# Notes:
01 -
Put the casserole together a day before if you want to save time in the morning.
02 -
If the hollandaise feels too thick, mix in about a teaspoon of warm water to thin it out.
03 -
Let all hollandaise ingredients reach room temp before starting for the smoothest sauce.