Eggs Benedict Cassrole
This easy Eggs Benedict Casserole has layers of English Muffins, eggs, and ham and then is topped with hollandaise sauce. Great for brunch or the holidays.
Ingredients
- 1 Package of English Muffins 6 broken into pieces
- 1 cups Canadian bacon or deli ham diced
- 8 eggs
- 2 cups milk
- A pinch of paprika garlic salt, and parsley
- Salt and Pepper to taste
For Hollandaise Sauce
- 1 stick butter melted
- 4 egg yolks
- 1 tbsp lemon juice
Instructions
- Spray 9x13 baking dish with non stick spray.
- Break up English Muffins into pieces and place in baking dish.
- Dice ham and place over the English muffins
- Whisk eggs and milk and pour over ham/muffin layers
- Sprinkle with paprika, garlic powder, parsley, and salt and peper to taste (or seasonings of your choice)
- Bake at 350 for about 45 mins or until center is cooked
For Hollandaise Sauce:
- In a double boiler (or pot with a glass bowl, whisk egg yolks and lemon juice over heat to slightly cook the eggs.
- Slowly add melted butter and keep whisking until doubled in size.
- Season to taste and serve hot.
- Spoon over the casserole and enjoy!
Notes
Tips* Do not let water in double boiler touch eggs. The point is for the heat to slightly cook the eggs. Slowly adding the butter will keep the mixture from curdling.
*For easy hollandaise sauce- you can buy a packet where you just add water