Go Back
Melissa Hart

Eggs Benedict Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 6 English muffins cut into 1-inch pieces
  • 10 oz fully cooked Canadian bacon diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 large pasteurized egg yolks
  • 1 tbsp water
  • 2 tbsp fresh lemon juice
  • 6 tbsp unsalted butter melted and warm
  • 1/8 tsp cayenne pepper

Method
 

  1. Heat oven to 350°F; butter 9-by-13-inch dish. Toast muffin pieces on sheet 8 minutes; put in dish with Canadian bacon.
  2. Whisk whole eggs, milk, salt, and black pepper; pour over filling. Soak 15 minutes.
  3. Bake 30 to 35 minutes to 165°F in center. Rest 10 minutes while making sauce.
  4. Whisk pasteurized yolks, water, and lemon juice in heatproof bowl above barely simmering water, without touching water. Whisk 3 to 5 minutes until thick enough to briefly trail.
  5. Remove from heat; slowly whisk in warm melted butter, then cayenne. Spoon hollandaise over cut portions; serve immediately. Keep sauce out of oven.