I love breakfast that I can assemble the night before and pop in the oven as everyone is waking up. It’s convenient and something we all get to look forward to. Alex is a huge fan of Eggs Benedict and he orders them every time we’re out to brunch. As much as I love cooking for him, making eggs benedict for a large family like ours is always daunting. This casserole was inspired by Joanna Gaines’ Magnolia Table with a few tweaks of my own!
This is a small batch, but you can double the recipe and use a large 15.5 x 9.5 x 2.875 baking dish!
Eggs Benedict Casserole
INGREDIENTS
- 4 tablespoons (1/2 stick) salted butter, cut into 1/2-inch pieces, plus softened butter for the pan
- 6 English muffins, sliced and cut in half
- 8 ounces Canadian bacon or ham, cut into 1 1/2-inch pieces
- 9 large eggs
- 3/4 cups milk
- 1/2 cups heavy cream
- 1 teaspoons garlic powder
- 1 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground sage
Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoons fresh lemon juice, plus more if needed
- 1.5 sticks of salted butter, melted
- 1/2 teaspoon of garlic powder
Directions
- Preheat the oven to 375°F. Generously butter a small 10 x 6 x 2.125 inch baking dish.
- Layer the English muffin halfs and canadian bacon across the prepared baking dish.
- Scatter the cubed butter and tuck into all of the nooks and crannies of the dish.
- In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the bread and bacon, completely covering it.
- Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on top. Bake until set and lightly browned, about 30 more minutes.
Hollandaise sauce
- Set up the double boiler – Medium pot of water (about 2 cups – making sure that the water doesn’t touch the bowl) and bring the water to a simmer. Nestle a stainless steel bowl or glass bowl over over the pot.
- In the double boiler, combine the egg yolks, lemon juice, and 2 tablespoons of water and whisk constantly
- Whisking constantly, add the butter in a slow, steady stream. The sauce will thicken and increase in volume, 4 to 5 minutes.
- Add the garlic powder, taste and add more lemon juice if needed.
- Remove the pan from the heat. Leave the bowl over the water to keep the sauce warm.Remove the casserole from the oven and pour over some warm hollandaise. Dust with some paprika and the parsley. Serve at once, passing the rest of the hollandaise at the table. The casserole is best served warm.
Notes
Don’t let double boiler intimidate you. It’s a stainless steel bowl set over a bot filled with about a cup of boiling water. The idea is that the steam heats the bowl and slowly cooks the eggs. Don’t walk away from it and mix it continuously so the eggs don’t scramble. If they do, it’ll get chunky and my kids won’t eat it. I’ve walked away from it before and have had to start all over!
Original recipe from Magnolia Table
