Time for breakfast! When I go out for breakfast my favorite thing to order is eggs benedict. I always think of it as dish that I treat myself to when I am out because poaching eggs for everyone in the morning isn’t always doable when I have two hungry kiddos at my kitchen counter. Enter Eggs Benedict Casserole. A casserole that makes my out for breakfast dish into a family friendly dish.
This casserole is so simple, and I love the ease it has when it comes together. I use chopped english muffins, eggs, whole milk, canadian bacon, and a few seasonings. The casserole sits overnight so it creates a creamy and custardy texture. I cut my canadian bacon in bite sized pieces so it is the perfect size to get a few in each bite.
Eggs benedict isn’t complete with out a good hollandaise sauce. This recipe adds a little heavy cream, and is smooth as velvet. I love a nice big squeeze of lemon to my sauce, and this certainly checks that box!
I know hollandaise sauce can feel a bit intimidating, but don’t let it freak you out. If you haven’t made it before I would make sure that you have a little extra ingredients on hand if you need a practice batch! The trick is to get the yolks to coat the back of the spoon and then add the butter. Once the butter is added the sauce gets nice and thick.
Today I am joining a few other blogging friends to share our favorite breakfast recipes! Check them out below!
- Banana Bread Cinnamon Rollls by Kate’s Recipe Box
- Chewy Granola Bars with Pecans and Cranberries by Hezzi-D’s Books and Cooks
- Cinnamon Doughnut Muffins by Jolene’s Recipe Journal
- Eggs Benedict Casserole by Cheese Curd In Paradise
- Family-Favorite Breakfast Tacos by Blogghetti
- Fried Egg Sandwiches with Homemade Sourdough Buns by Karen’s Kitchen Stories
- Irish Ulster Fry Breakfast by Palatable Pastime
- Lemon Ricotta Pancakes with Candied Cranberries by Culinary Adventures with Camilla
- Mickey Mouse Waffles by Simply Inspired Meals
- Mushroom Swiss Bread Boats by A Kitchen Hoor’s Adventures
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That pour of hollandaise still gets me. Yum!
All that I need with this meal is a bloody mary or a mimosa. For me, I love a spicy bloody mary with a pickle, or I really love a mimosa made with 1/2 grapefruit juice and 1/2 orange juice (trust me- it is a must try). What are your must have breakfast cocktails?
This weekend we are celebrating the start of spring break! The kids and I enjoyed a movie yesterday, and today feasting on corned beef and cabbage with my parents. I am really excited to have some extra time with the kiddos, and to prepare for a fun spring sweets event next week!
Eggs Benedict Casserole
- 8 oz Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 eggs
- 2 cups whole or 2% milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 2 tbsp fresh lemon juice
- 1/2 cup butter, melted
- salt and pepper, to taste
Place half of the Canadian bacon in a greased 13×9-inch casserole dish. Evenly spread the English muffins pieces on top and then add remaining bacon.
In a large bowl, whisk eggs, milk, salt, pepper and onion powder; pour over top. Cover and refrigerate 8 hours (or overnight).
When ready to bake, heat oven to 375°F. Top casserole with paprika. Bake covered for 35 minutes. Remove cover and bake for an additional 15 minutes. Prepare the hollandaise sauce during the last 15 minutes of baking.
In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, and lemon juice. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add salt and pepper to taste. Serve sauce immediately with casserole.
Remove casserole from oven. Cut into squares and serve with hollandaise drizzled over the top of the casserole.
Recipe adapted from Chew Out Loud.