We’re celebrating National Eggs Benedict Day with this delicious Eggs Benedict Casserole with Fresh Spinach. I have loved Eggs Benedict since my first bite back in 1990– or was it 1991?
It was the year that our Burroughs-Wellcome Quality Circle team one a trip to the National Quality Circle Convention at Inner Harbor, Baltimore, Maryland. We stayed at a really nice hotel and Eggs Benedict was on the breakfast menu one morning. Hey, why not pick something elegant when your trip is paid for, right? I could have cereal any day. Anyway, it tasted divine.
Speaking of divine, this casserole definitely hits the mark. If I were feeding a crowd for breakfast or brunch, I would definitely serve this dish with some fresh fruit for a side, and maybe something sweet like these orange rolls. Dang, I need to plan a brunch. I am loving this menu!
So you get several food groups covered in this dish–protein, dairy, grains (you know, English muffins), and I added fresh spinach for a healthy touch. You will not believe how many eggs are in here! I won’t even say, you will have to scroll down to the list. If you have your own chickens, you will have enough eggs.
I will say one thing. Making Hollandaise sauce was a bit of a challenge, since it was my first time. It did not turn out to be silky smooth like I was hoping for–but it tasted SO GOOD. I threw it in my Ninja food processor and made it look good for the photo. Do you make a good Hollandaise? Tell me your tips in the comments.
TIP: You should line your lower oven rack with foil to catch spill-over from the casserole dish. I didn’t and had so much smoke! Better yet, place your baking dish in a sheet pan and then put it in the oven. You’re welcome!
Recipe adapted from Magnolia Table.
Print
Eggs Benedict Casserole with Fresh Spinach
Description
Eggs Benedict Casserole with Fresh Spinach–the most delicious & fun way to eat brunch or breakfast. Happy National Eggs Benedict Day!
Ingredients
- 8 tablespoons butter, cut into 1/2-inch pieces, plus softened butter for the pan
- 12 English muffins, torn into bite-size pieces
- 6-ounce pkg. Canadian bacon, cut into bite-size pieces
- 18 large eggs
- 1 1/2 cups 2 % milk
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon paprika
- Fresh Baby Spinach, according to taste
Hollandaise Sauce:
- 8 large egg yolks
- 2 tablespoons water
- 3 tablespoons lemon juice
- 3 sticks butter, melted
- Pinch each of cayenne pepper and white pepper
Instructions
- Preheat oven to 375° F. Butter a 9 x 13 baking dish.
- Tear the English muffins into the baking dish, then layer the cubes of butter, followed by the Canadian bacon.
- In a large bowl, whisk together eggs, milk, cream, garlic powder, salt, and pepper. Pour this mixture over the bread mixture, covering completely.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle top with paprika, and bake for about 20-30 minutes or until lightly browned.
While your casserole is baking, prepare the Hollandaise Sauce.
- In a medium stainless-steel bowl, combine the egg yolks, lemon juice, and water.
- Place the bowl over a pot of simmering water (don’t let bowl touch water) and whisk the yolk mixture unitl it thickens and doubles in volume. While constantly whisking, add the melted butter in a slow and steady stream. Sauce will thicken and increase in volume in about 4-5 minutes. Whisk in the cayenne and white pepper.
- Remove pan from heat, leaving the bowl on the pan to keep sauce warm.
- Remove casserole from oven, toss fresh spinach on top, then pour some of the warm Hollandaise Sauce over the top, leaving some to serve with the casserole. Serve warm.
