Description
Brunch gets a delightful upgrade with this Eggs Benedict Casserole, bringing classic flavors into a convenient one-pan wonder. Creamy hollandaise, Canadian bacon, and perfectly poached eggs create a luxurious morning feast you’ll savor with pure breakfast bliss.
Ingredients
Scale
Main Protein Ingredients:
- 8 large eggs
- 10 ounces (283 grams) Canadian bacon, chopped
- 4 large egg yolks
Bread and Base Ingredients:
- 6 English muffins, split and cut into 1-inch pieces
- 2 cups milk
Additional Flavoring and Seasoning Ingredients:
- ½ teaspoon onion powder
- ½ cup (113 grams) unsalted butter, melted and warm
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Butter or nonstick spray, for greasing the dish
- Pinch of cayenne pepper (optional)
Instructions
- Assemble the foundation by lightly coating a 9×13-inch baking vessel with cooking spray. Distribute torn English muffin fragments and diced Canadian bacon uniformly across the bottom, creating an even layer.
- Craft the egg custard by blending eggs, milk, onion powder, salt, and pepper in a spacious mixing bowl. Gently cascade this liquid mixture over the bread and meat base, ensuring complete coverage. Seal the dish and allow it to rest and absorb flavors in the refrigerator for a minimum of 4 hours or overnight.
- Warm the oven to 375°F (190°C). Slide the casserole into the preheated oven without a cover, allowing it to transform into a golden, puffy masterpiece. Bake until the center sets firmly and the surface develops a rich, bronzed complexion, approximately 45-50 minutes.
- While the casserole bakes, prepare the luxurious hollandaise sauce. Create a double boiler by positioning a heatproof bowl atop a pot of gently simmering water, ensuring the bowl hovers above the water’s surface.
- Whisk egg yolks and lemon juice in the bowl until they develop a light, slightly thickened consistency. Gradually introduce melted butter in a thin stream, whisking continuously to emulsify the sauce. Maintain constant motion until the mixture reaches a velvety, smooth texture.
- Season the hollandaise with a pinch of salt and a whisper of cayenne for depth. Remove from heat immediately to prevent curdling.
- After allowing the casserole to rest for 10 minutes post-baking, slice into generous portions. Lavish each serving with a cascade of warm hollandaise sauce, creating a decadent breakfast experience.
Notes
- Overnight Marination Magic: Let the casserole soak in the egg mixture overnight to ensure maximum flavor absorption and tender, custardy texture.
- Prevent Soggy Bottom: Place the English muffin pieces with some space between them to allow for proper egg mixture distribution and crispy edges.
- Sauce Stability Trick: Whisk hollandaise continuously and maintain low, gentle heat to prevent the sauce from breaking or becoming grainy.
- Dietary Flexibility: Swap Canadian bacon with turkey bacon or mushrooms for a lighter version, and use gluten-free English muffins for a celiac-friendly option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 350 mg