Prep Time: 20 mins | Cook Time: 45 mins | Chill Time: 8 hrs | Total Time: 9 hrs 5 mins | Yield: 12 Servings
Muffins, bacon, cheese, and a lot more ingredients in one casserole! This Eggs Benedict Casserole is my new definition of perfection! Try it now and prepare to be amazed. Enjoy!
1 tsp onion powder
1/2 tsp dried mustard powder
1 & 1/3 c cream
1/2 tsp paprika
6 English muffins
12 oz. Canadian bacon, chopped
2/3 c whole milk, or any milk
1/2 tsp seasoned salt, I like Lawry’s
8 large Eggs
1 c Monterey Jack, shredded, optional
1/2 tsp black pepper
1 tsp kosher salt
For the Sauce
1/2 c butter, melted
1 tsp Dijon mustard
4 Egg yolks
2 tbsp lemon juice
1/2 c cream
1/8 tsp cayenne pepper
A dash of kosher salt
1. Apply cooking spray to a 9×13-inch casserole dish.
2. Chop into small pieces the Canadian bacon.
3. Scatter 1/2 of the bacon in the bottom of the prepared casserole dish.
4. Divide the English muffins. Brush each with butter and toast. Slice each into two.
5. Place 1/2 of the English muffins over the Canadian bacon. Repeat the process with the rest of the ingredients until everything is arranged in layers.
For the Egg Mixture:
1. Add 8 cracked eggs, 1/2 tsp black pepper, 1 1/3 cups cream, 1 tsp kosher salt, 2/3 cup milk, 1/2 tsp seasoned salt, 1/2 tsp mustard powder, 1 tsp onion powder, and 1/2 tsp paprika into a large mixing bowl. Beat until well blended.
2. Add the egg mixture on top of the English muffins and spread it evenly. Scatter the Canadian bacon on top.
3. Cover the casserole dish with aluminium foil, then place it in the fridge to chill for at least 4 hours or overnight.
4. Remove the casserole from the fridge and let it sit at room temperature for a few minutes.
5. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
6. Place the casserole inside the preheated oven and bake covered for about 35 minutes.
7. Remove the foil cover, then bake for another 10 minutes or until done.
8. Remove from the oven and allow it to rest for a few minutes at room temperature.
For the Hollandaise Sauce:
1. In your blender, add 2 tbsp of lemon juice, 4 egg yolks, 1 tsp Dijon mustard, 1/2 cup cream, a dash of salt, and 1/8 tsp cayenne pepper. Pulse until well blended.
2. Add butter into a heat-proof container, then place it inside the microwave and heat until melted completely.
3. Add the melted butter into the blender, then pulse until smooth.
4. Serve with the casserole. Enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.
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
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