Eggs Benedict Casserole

Have you ever had a craving for eggs Benedict, but didn’t want to poach eggs? This egg dish is the one for you! It is my personal favorite. It does require a dozen eggs, but it goes a LONG way, or is the perfect addition to a brunch with a group of people. This literally just scream Easter brunch to me! PS make it with homemade English muffins, you won’t ever look back-easy homemade ones are on my YouTube!

Eggs Benedict Casserole

Ingredients:

4-6 English muffins, cut into bite size pieces, highly recommend trying homemade

8 oz Canadian Bacon, chopped

Egg mix-

8 eggs

1.5 cups whole milk, I use raw milk

season with salt, pepper, and garlic powder

1 Tsp Dijon Mustard

2 cups monterey jack, shredded

Hollandaise Sauce;

4 egg yolks

1/2 cup heavy cream

1/2 lemon, juice

salt, paprika

1/2 cup butter, melted

What to do:

1.) Layer a lined 13X9 casserole dish with English muffins. Preheat oven to 350 degrees Fahrenheit

2.) Layer Canadian Bacon

3.) Mix in a medium bowl- eggs, milk, seasonings, dijon mustard.

4.) Add egg mix to dish.

5.) Top with 2 cups shredded Monterey Jack cheese.

6.) Cover with foil, bake for 30 minutes.

7.) Uncover, bake at 375 for 20 minutes. I added 3 minutes of low broil at the end.

8.) While it is baking, make hollandaise sauce in a blender.

9.) Add yolks, heavy cream, lemon juice, and seasonings. Pulse until blended.

10.) Slowly add in melted butter, and blend till creamy.

11.) Add half sauce to casserole once cooked. Save remaining to add as you desire.

12.) Optional: Top with chopped green onion!