Eggs Benedict Casserole
This is a great choice if you have company coming over for brunch. Prep it the night before and refrigerate overnight. In the morning just pop it into the oven. You can easily double or triple the recipe. For best results, make the hollandaise sauce fresh before serving.
- Prep Time:
- 10 min
- Cook Time:
- 60 min
- 2 cups ( 500 mL ) chopped ham
- 6 English muffins, cubed
- 6 eggs
- 1 1/4 cups ( 315 mL ) milk
- ½ tsp ( 2.5 mL ) each dry mustard and paprika
- ¼ tsp ( 1.25 mL ) freshly ground pepper
- 3 egg yolks
- ¼ tsp ( 1.25 mL ) dry mustard
- Dash hot sauce
- 4 tsp ( 20 mL ) lemon juice
- ½ cup ( 125 mL ) salted butter, melted and hot
- Pinch paprika (optional)
Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.
Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.
Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
Serve over casserole. Sprinkle with paprika, if desired.