EGGS BENEDICT CASSEROLE

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Make and share this Eggs Benedict Casserole recipe from Food.com.

Provided by Chris Reynolds

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, plus more for pan
6 English muffins, split and cut into 1-inch pieces
1 leek, cut into 1/4-inch thick half moons (white and light green only)
12 ounces Canadian bacon, chopped
6 large eggs
8 egg yolks
2 1/2 cups milk
1 1/2 teaspoons dry mustard
2 tablespoons fresh chives
2 cups heavy cream, divided
3/4 teaspoon cayenne pepper, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 cup unsalted butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Steps:

  • Heat oven to 425°F Coat 9x13 pan with oil. Place English muffin pieces on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Transfer to prepared baking dish. Reduce heat to 350°F.
  • Heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4-5 minutes more. Spoon over the English muffin pieces.
  • In a large bowl, whisk the whole eggsmilk, dry mustard, chives, 1-1/2 C cream, and 1/2 tsp cayenne, 1/2 tsp salt, and pepper. Pour over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes.
  • Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. Whisk together, in a double boiler, the egg yolks, lemon juice, Dijon mustard, remaining 1/2 C cream, 1/4 tsp cayenne, and 1/2 tsp salt. Heat mixture, over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives and serve with hollandaise.

Nutrition Facts : Calories 653.4, Fat 49.8, SaturatedFat 26.9, Cholesterol 451.1, Sodium 1223.8, Carbohydrate 27.8, Fiber 1.9, Sugar 2.4, Protein 24.6

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