Eggs Benedict Casserole; Breakfast recipe for feeding a group

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: butter + lemon juice

Avocado sauce provides healthy fats and is dairy-free.

Spray a 13 by 9-inch baking dish with non-stick cooking spray.

Sprinkle half of the Canadian bacon into an even layer in the baking dish, top with English muffins, then sprinkle the top evenly with the remaining half of Canadian bacon.

In a large mixing bowl, whisk together eggs, onion powder, garlic powder, and paprika vigorously until blended.

Mix in a few large pinches of salt and pepper and the milk until well blended.

Slowly and evenly pour the egg mixture over the casserole, working to coat the English muffins evenly.

Cover with plastic wrap and chill in the refrigerator overnight.

The following morning, preheat the oven to 375°F and remove the casserole from the refrigerator, letting it rest while the oven is preheating, or for at least 15 minutes.

Remove the plastic wrap, then cover the casserole dish with foil and bake for 30 minutes.

Uncover and continue to bake until a knife inserted into the center of the casserole comes out clean, about 15 - 20 minutes longer.

Remove from the oven and let rest for 5-10 minutes while you make the hollandaise.

In a blender, combine the egg yolks, lemon juice, Dijon, and Tabasco and process to combine well.

With the motor running, drizzle in the very hot butter until the sauce thickens up.

Season with salt and pepper to taste.

Drizzle hollandaise over the casserole and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens