Description
Eggs Benedict Casserole with Fresh Spinach–the most delicious & fun way to eat brunch or breakfast. Happy National Eggs Benedict Day!
Ingredients
Scale
- 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.