This Eggs Benedict Casserole recipe is an easy overnight breakfast. English muffins are layered with Canadian bacon, then topped with an egg mixture before you bake then slathered in homemade hollandaise the next morning.
1cupunsalted butterI prefer to use European butter
Instructions
CASSEROLE
Grease a 9x13 baking dish with butter
Split English muffins and cut into quarters. Quarter Canadian bacon.
Arrange English muffins into baking dish and then add Canadian bacon in with the English muffins.
In a medium bowl whisk together eggs, milk, and seasonings.
Pour egg mixture over English muffins and Canadian bacon.
Cover casserole dish with plastic wrap and place into fridge. Let sit overnight (at least 6 hours).
Preheat oven to 375.
Cover casserole dish with tin foil and bake for 30 minutes.
Remove foil and bake an additional 25-30 minutes or until the eggs have set.
Remove casserole from oven and let sit for 10 minutes.
Serve with hollandaise sauce.
HOLLANDAISE
BLENDER METHOD
Melt butter.
In a blender add egg yolks, lemon juice, dijon mustard, and salt. Blend until combined.
With the blender running slowly pour in HOT melted butter in a slow stream until the mixture is emulsified.
Serve the hollandaise sauce while warm.
STOVE TOP METHOD
Place egg yolks and salt to a small sauce pan. Cook over low, whisking constantly, until the eggs have slightly thickened, about 3-5 minutes.
Cut butter into 1 tbsp sized pieces and add into egg mixture a few tablespoons at a time. Whisking until melted. Repeat until all butter has been used.
Remove from heat and add in lemon juice and dijon mustard.
Serve while warm.
NOTE: If the hollandaise separates while sitting, just take your whisk and vigorously whisk the mixture to reemulsify.