Eggs Benedict Casserole

When we have house guest for the weekend or when we are just having a special brunch for any occasion I just love to serve this great Eggs Benedict Casserole. When we think of Eggs Benedict, usually it means very formal and labor intensive, this recipe can be casual or formal and it not labor intensive.  It is a great casserole that makes a great presentation with a Hollandaise Sauce that has fabulous flavor.  This is a dish that can be made a head of time and even frozen for latter use. I am very happy to share it with you today.

Eggs Benedict Casserole

Eggs Benedict Casserole

Miz Helen's Kitchen

Adapted From The Casserole Queens

Serves 8

Ingredients

1 tablespoon Olive Oil, plus more for the pan

6 English Muffins, split and cut into 1 inch pieces

1 large leek, white and light green part only, cut into 1/4 inch thick half moons

12 oz Canadian Bacon, chopped

6 large eggs plus 8 large egg yolks, room temperature

2 1/2 cups whole milk

1 1/2 teaspoon dry mustard

2 tablespoon chopped fresh chives, plus  more for serving

2 cups heavy whipping cream

3/4 teaspoon cayenne pepper

Salt and Pepper to taste

1/2 cup unsalted butter

1 tablespoon fresh lemon juice

zest of 1 lemon

1 teaspoon Dijon Mustard

Directions

On a cookie sheet toast the English Muffin pieces in a 425 degree oven until lightly toasted about 12 minutes

Remove the toasted English Muffin pieces to a oil coated 9X13 baking dish

In a medium skillet heat the oil and add the leek, cook on medium heat until leek is clear

Add the chopped Canadian Bacon to the leeks and cook 4 to 5 minutes, stirring occasionally

In a large mixing bowl whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 teaspoon each cayenne, salt and pepper.  

Pour the egg mixture over the leek and bacon mixture

Bake at 350 degrees 40 to 50 minutes until casserole is puffed and a sliver knife comes out clean

For The Hollandaise

Melt the butter

In a glass or metal mixing bowl, whisk together the egg yolks, lemon juice, Dijon Mustard, remaining 1/2 cup of cream, 1/4 teaspoon cayenne and 1/2 teaspoon salt. 

Place the mixing bowl over a saucepan of simmering water and cook the egg mixture,whisking constantly until the mixture is thick enough to coat the back of a sliver spoon.  This will take 3 to 4 minutes

Reduce heat to low, and still whisking constantly, gradually add the melted butter

Pour into serving container

Recipe Tips

When freezing individual servings we packaged the serving with a small packet of the Hollandaise inside the bag with the serving.  When the serving is thawed  a serving of sauce is ready to be served on top to complete a very flavorful serving of Eggs Benedict.  These individual servings are just great for a lunch or a really quick breakfast.

Print Recipe

This Is A Great Casserole For a Buffet Table

Can Be Served Without The Sauce

or

With The Sauce

It Is Great Either Way

Enjoy!

I am so excited that you could come over today and enjoy this lovely brunch with us.  We always look forward to your visits, they are always special.  Have a fabulous week and come back to see us really soon!

Peace and Joy

Miz Helen


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