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Introduction:
Eggs Benedict is a classic brunch dish, and this casserole version combines all the flavors you love about Eggs Benedict into an easy, make-ahead recipe. With layers of English muffins, Canadian bacon, and a rich, creamy Hollandaise sauce, this casserole is the perfect way to feed a crowd on weekends or holidays. You can even prepare it the night before to make serving the next morning a breeze.
Ingredients:
For the Casserole:
6 English muffins, split and chopped into 1-inch pieces
12 ounces Canadian bacon or ham, chopped
8 large eggs
2 cups whole milk
1 teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon chopped fresh chives (optional)
For the Hollandaise Sauce:
4 large egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted and warm
Salt and cayenne pepper, to taste
How to Make:
1. Prepare the Casserole Base:
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