All the goodness of eggs benedict without the fuss.
This eggs benedict casserole does require some sitting time for the english muffins and egg mixture to become one. 4 hours will do it, or overnight…even better!
- 12 oz Canadian bacon - chopped
- 6 english muffins cut into one inch cubes approx 13 ounce package of muffins
- 8 eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- a few dashes of hot sauce optional
- Hollandaise if using package
- 2 package Knorr Hollandaise Mix
- Prepare per instructions.
- 2 tablespoon lemon juice
- 4 tablespoons cream cheese
- Hollandaise from scratch
- 4 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup melted butter
- Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining canadian bacon
- In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 375°. (
- Remove casserole from refrigerator to sit on counter and warm up a bit.
- Remove plastic wrap and cover with foil.
- Bake 35 minutes. Remove foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- Hollandaise (using package) - See above instructions
- For Hollandaise (from Scratch)
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.