Description
This Breakfast Casserole Eggs Benedict Style brings brunch to your kitchen! A comforting, make-ahead bake with all the hollandaise flair.
Ingredients
Scale
- Base Ingredients:
- 6 English muffins, torn into bite-sized pieces
- 12 oz Canadian bacon, thinly sliced, chopped
- 12 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- Flavor Boosters:
- 1 tbsp Dijon mustard
- 1/2 tsp hot sauce (like Tabasco)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Hollandaise Elements:
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and kept warm
- Garnish & Finishing:
- 2 tbsp fresh chives, finely chopped
- Pinch of extra paprika, for dusting
Instructions
- Prep the Base: First things first, hon, grab those English muffins. I like to tear them into rustic, bite-sized pieces – don’t be too neat, a little imperfection is charming! Scatter them evenly in your greased 9×13 inch baking dish. Next, layer your Canadian bacon over the muffins. I usually arrange it so every piece of the Breakfast Casserole – Eggs Benedict Style gets a bit of that savory goodness. It’s a simple start, but it sets the stage for everything delicious to come.
- Whisk the Egg Mixture: In a large bowl, whisk your eggs until they’re light and frothy. This is where I sometimes get a little too enthusiastic and make a mess, but that’s part of the fun, right? Pour in your whole milk and heavy cream, then add the Dijon mustard, a dash of hot sauce, smoked paprika, and garlic powder. Whisk it all together until it’s beautifully combined – you want those flavors to mingle. This is the heart of your Breakfast Casserole – Eggs Benedict Style, so make it good!
- Assemble the Casserole: Carefully pour that lovely egg mixture over the English muffins and Canadian bacon in your baking dish. Press down gently with the back of a spoon or your clean hands to make sure those muffins really soak up all that eggy goodness. You want them submerged, honestly, that’s key for a custardy texture later. Cover the dish tightly with plastic wrap and pop it in the fridge. I usually let it sit overnight, which makes morning prep a breeze, and truly, the flavors develop so much more for this Breakfast Casserole – Eggs Benedict Style.
- Bake to Perfection: When you’re ready to bake, pull the casserole out of the fridge and let it sit on the counter for about 20-30 minutes while your oven preheats to 350°F (175°C). Remove the plastic wrap and bake for 45-55 minutes, or until the center is set and the top is golden brown. I always peek through the oven door, watching it puff up beautifully – it’s such a satisfying sight! A knife inserted into the center should come out clean when it’s done.
- Prepare the Easy Hollandaise: While your casserole is baking, it’s hollandaise time! In a heatproof bowl set over a saucepan of simmering water (a double boiler, hon!), whisk your egg yolks and lemon juice constantly. Keep whisking until it thickens slightly – this can take a few minutes, don’t rush it! Slowly, very slowly, drizzle in your warm melted butter, whisking all the while. This is where I’ve had a few oops moments with the sauce breaking, so go slow and steady for creamy perfection. Season with a pinch of salt and pepper.
- Serve and Garnish: Once the Breakfast Casserole – Eggs Benedict Style is out of the oven, let it rest for 5-10 minutes. This allows everything to settle and makes for easier serving. Slice into generous portions, spoon that luscious hollandaise sauce over each piece, and finish with a sprinkle of fresh chives and a dusting of extra paprika. The aroma is just divine, a true masterpiece on your brunch table. Enjoy, sweetie!