Make Ahead Eggs Benedict Casserole
Make Ahead Eggs Benedict Casserole
Too busy to commit to cooking real eggs benedict? Consider this make-ahead option topped with an easy Hollandaise sauce made from lemon juice, egg yolks, heavy cream and Dijon mustard.This recipe is courtesy of Belly Full.
Prep Time
15
minutes
Cook Time
50
minutes
Servings
8
Total time: 1 hour, 5 minutes
Ingredients
- 3/4 pound canadian bacon, roughly diced
- 6 whole english muffins, split and cut into 1 inch pieces
- 8 large eggs
- 2 cup whole milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 pinch of cayenne pepper
- 1/2 cup unsalted butter, melted
Directions
- Coat a 9×13 pan with cooking spray.
- Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly.
- In a large bowl, whisk together the eggs, milk, and onion powder; pour over the top of the English muffins.
- Press down gently with a wooden spoon or your hands to coat.
- Cover and refrigerate for at least 5 hours, or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Sprinkle the paprika over the top.
- Preheat oven to 375 degrees F.
- Cover and bake for 35 minutes.
- Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Just before your casserole is done cooking, make your hollandaise.
- Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
- In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
- Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
- Taste and adjust flavor to your liking.
- Serve sauce immediately with the casserole.
- Garnish with chopped chives or scallions, optional.