Eggs Benedict Casserole

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Eggs Benedict Casserole

Eggs Benedict Casserole

Eggs Benedict Casserole


12 ounces Canadian bacon, chopped

6 English muffins, split and cut into 1-inch pieces

8 Eggs

2 cups 2% milk

1 teaspoon onion powder

1/4 teaspoon paprika


4 egg yolks

1/2 cup heavy whipping cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 cup butter, melted


Place half of the Canadian bacon in a greased 3-qt. or 13 x 9-in. baking dish.

Top with English muffins and remaining bacon.

In a large bowl, whisk eggs, milk and onion powder; pour over top.

Refrigerate, covered, overnight.

Preheat oven to 375°.

Remove casserole from refrigerator while oven heats. Sprinkle top with paprika.

Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

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.

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