Eggs Benedict Casserole

This is a great choice if you have company coming over for brunch! Prep it the night before and refrigerate overnight. In the morning just pop it into the oven. You can easily double or triple the recipe. For best results, make the hollandaise sauce fresh before serving.

Serves: 6
Prep Time: 10 min
Cook Time: 60 min

Ingredients

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper


Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL) dry mustard
  • Dash hot sauce
  • 4 tsp (20 mL) lemon juice
  • 1/2 cup (125 mL) salted butter, melted and hot
  • Pinch paprika (optional)


Instructions

Step 1: Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
Step 2: In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.
Step 3: Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce
Step 1: Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
Step 2: Serve over casserole. Sprinkle with paprika, if desired.


Nutrition Facts

  • Calories 451
  • Fat 26 g
  • Saturated Fat 0 g
  • Trans Fat 0 g
  • Sodium 865 mg
  • Sugars 4.5 g
  • Protein 23.5 g
  • Fibre 2 g
  • Carbohydrate 29 g
  • Cholesterol 344 mg