- Bacon 200 g, roughly chopped
- English muffins 2, cut in to 1 inch pieces
- Eggs 2 large • 130 kcal
- Full fat milk 1/2 cup
- Onion powder 1/4 tsp
- Paprika powder 1/4 tsp, divided
- For hollandaise sauce
- Heavy Cream 1 1/2 tbsps
- Fresh lemon juice 1/4 tsp
- Dijon mustard 1/4 tsp
- Butter 2 tbsps, melted • 717 kcal
Eggs benedict casserole is such an incredible dish that tastes just like our classic favorite but in a large serving. You may also assemble this preparation night before and just bake in the morning to avoid a hassle free morning meal!
- Preheat the oven to 180 degrees C and lightly grease a baking dish with about ¼ teaspoon of olive oil or butter.
- Roughly layer about half of the chopped bacon evenly over the prepared baking tray. Top bacon bits with the English muffin cubes and then layer the remaining bacon over the muffin cubes.
- In a separate bowl, whisk eggs, milk, onion powder, and half of the paprika powder until well combined.
- Pour the egg mixture evenly over the bacon and muffin layer. Transfer the baking dish in the oven and bake it at 180 degrees C for 15 to 20 minutes or until you get light brown color on top of the crust and the knife comes out clean when inserted in the baking dish.
- Meanwhile, prepare hollandaise sauce by whisking the egg yolk, heavy cream, lemon juice and Dijon mustard in a bowl until well blended.
- Now, place this bowl over a double boiler and cook the sauce over it until the mix is thick enough to coat back of a metal spoon while stirring continuously.
- Remove the bowl and add the melted butter to the egg sauce. Whisk constantly until the sauce is smooth in consistency and well blended. Serve the hot casserole with hollandaise sauce and enjoy!
Crack open all the eggs very carefully so that no piece of shell is present and the yolk remains intact. You may even prepare this recipe until step 5 up to a day in advance and then resume from step 6 before you plan to serve. You may refrigerate it overnight and just thaw the baking dish for about 30 minutes before you transfer the casserole to the hot oven. Hollandaise sauce stays perfectly good for up to 3 to 4 days if refrigerated at the right temperature and can be prepared a couple of days in advance.
Nutritional information (per serving): 285 Calories, 16.2g Total fat (7.9g Saturated fat, 1.4g Polyunsaturated fat, 5.1g Monounsaturated fat), 185mg Cholesterol, 985.8mg Sodium, 293.8mg Potassium, 14.5g Total carbohydrates (1.1g Dietary fiber, 1.9g Sugars), 19g Protein