casserole
Kathy & Mike

Kathy & Mike

Eggs Benedict Casserole

My family loves Eggs Benedict, especially on Christmas morning. We have 5 children, most of whom can easily eat 2-4 servings. While I enjoy making it for everyone, stumbling upon this casserole may happen this year. Thought I would share the recipe that we have been serving at Creekside Inn–a B&B lately. I have served it with sauce on the side or drizzled over the top (I think drizzling over the top gives the dish better flavor) Enjoy.

Casserole ingredients

  • 6 English muffins
  • 12 ounces Canadian bacon (I substitute deli thin ham–either honey or Black Forest)
  • 2 cups (I use whole milk)
  • 1 teaspoon onion powder
  • salt and pepper to taste (I use my favorite season salt)
  • ½ – 1 teaspoon paprika
  • ½ teaspoon dry mustard

Blender Hollandaise Sauce Ingredients

  • 4 egg yolks
  • 1/2 to 1 teaspoon dijon mustard
  • 1 tablespoon + plus 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper (or dash or two of favorite hot sauce)
  • 2-3 dashes of salt
  • black pepper to taste
  • 1 stick (1/2 cup) salted butter, melted (hot)

Split the English muffins and chop them into one-inch pieces. Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top. Flip the bread over, then broil for another minute or two.

Place half of the Canadian bacon (or ham) in a greased 9×13 baking dish; top with broiled English muffins, then the remaining bacon. In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until the center is set.

Sauce instructions

  • In a blender,** add egg yolks, dijon mustard, lemon juice, cayenne pepper, salt, and pepper. Blend until smooth.
  • In a small bowl, microwave the butter for about a minute until it is melted and very hot.
  • Open the top spout of your blender. Turn the blender on low and slowly pour in the hot butter. It should thicken immediately.
  • Taste it and make sure all the spices are just right. Add more salt and pepper if you like.
  • Immediately pour the sauce into a measuring cup, bowl, or gravy boat. Place this into another bowl of very hot water. (You want to keep the sauce hot, but if you microwave it, it will curdle.)

Serve immediately with casserole. You can drizzle it over the whole pan or put in a gravy boat for people to put however much they would like.

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