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eggs benedict casserole

(1 rating)
Recipe by
cathy tate
high point, NC

Every Christmas morning I serve breakfast to all of my family. Each year I like to come with at least one new dish to serve. This is this year's new dish which sounds decadent, creamy and glorious - I think it will become my favorite new breakfast casserole.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For eggs benedict casserole

  • 1 Tbsp
    olive oil, plus more for the pan
  • 6
    english muffins, split & cut into 1-in pieces
  • 1 lg
    leek, white &green parts only cut into 1/4-in thick half-moons
  • 12 oz
    canadian bacon, chopped
  • 6 lg
    eggs plus 8 large egg yolks, at room temp
  • 2 1/2 c
    whole milk
  • 1 1/2 tsp
    dry mustard
  • 2 Tbsp
    chopped fresh chives
  • 2 c
    heavy whipping cream
  • 3/4 tsp
    cayenne pepper
  • kosher salt and pepper
  • 1/2 c
    unsalted butter
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    dijion mustard

How To Make eggs benedict casserole

  • 1
    Heat oven to 425 degrees. Coat a 9x13 pan or 8, 16oz baking dishes with oil. Place english muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12-15 minutes; transfer to the prepared baking dish. Reduce heat to 350 degrees.
  • 2
    Meanwhile, heat oil in large skillet over medium heat. Add the leek and cook, stirring occasionally, about 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown about 4-5 minutes more. Spoon the mixture over the english muffins.
  • 3
    In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 tsp each cayenne, salt and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40-45 minutes (about 25 minuts if using individual dishes)
  • 4
    Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijion mustard, remaining 1/2 cup cream, 1/4tsp cayenne and 1/2tsp salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly until mixture is thick enough to coat the back of a spoon, about 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the meltd butter. Serve with casserole.

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