Description
This hearty Breakfast Casserole Eggs Benedict Style brings all the brunch vibes without the fuss. My personal take on a classic, perfect for slow mornings.
Ingredients
Scale
- Base & Eggs:
- 6 English muffins, torn into bite-sized pieces
- 12 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce (like Tabasco)
- Savory Layers:
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz Canadian bacon, diced
- 5 oz fresh spinach
- Hollandaise Fixings:
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
- Garnish & Serve:
- 2 tablespoons fresh chives, chopped
- Pinch of paprika, for dusting
Instructions
- Prep Your Casserole Base:: First things first, grab a 9×13 inch baking dish and give it a good spray with cooking spray; nobody wants a stuck casserole! Then, tear those English muffins into rough, bite-sized pieces. Seriously, don’t worry about perfection here; rustic is good! Scatter them evenly across the bottom of your prepped dish. This is where all the eggy goodness is going to soak in, so make sure they cover the bottom well. I always end up with a few extra bits, which I just tuck into any gaps.
- Sauté the Savory Bits:: Next, in a medium skillet, melt a tablespoon of unsalted butter over medium heat. Toss in your diced yellow onion and let it get soft and translucent, about 5 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing – but don’t let it burn, okay? That’s a mistake I’ve made before, and burnt garlic is not a friend. Stir in the Canadian bacon pieces and cook until they’re lightly browned and fragrant, then finally, wilt in the fresh spinach. This whole mix gets spread over the English muffins.
- Whisk Up the Egg Custard:: In a large bowl, crack your dozen eggs. Now, this is important: whisk them really, really well until they’re light and frothy. I mean, get some air in there! Pour in the whole milk, heavy cream, Dijon mustard, and a few dashes of hot sauce. Give it another good whisk until everything is totally combined. This is the heart of your Breakfast Casserole Eggs Benedict Style, so make sure it’s lovely and smooth. I sometimes add a pinch of salt and pepper here, too, just to get a head start on seasoning.
- Assemble Your Breakfast Casserole Eggs Benedict Style:: Carefully pour the egg mixture evenly over the English muffins and savory layers in your baking dish. Make sure every muffin piece gets a good soak! Gently press down on the muffins with the back of a spoon if some are stubbornly floating. This step is crucial for ensuring a uniformly moist and flavorful casserole. Cover the dish tightly with plastic wrap and pop it in the fridge for at least 30 minutes, or even better, overnight! I’ve forgotten to cover it once, and the top got a bit dry – oops!
- Bake the Casserole:: When you’re ready to bake, preheat your oven to 375°F (190°C). Take the casserole out of the fridge and let it sit on the counter for about 15-20 minutes to come closer to room temperature. Remove the plastic wrap and bake for 35-45 minutes. You’re looking for the eggs to be set and the top to be lightly golden. If it’s browning too fast, you can loosely tent it with foil. I once pulled it out too early and the middle was still a bit runny, so don’t rush it!
- Whip Up the Faux-landaise:: While the casserole bakes, let’s make our quick hollandaise. In a small bowl, whisk together the egg yolks, lemon juice, and a pinch of cayenne until pale. Slowly, and I mean *slowly*, drizzle in the melted unsalted butter while whisking constantly. Keep whisking until the sauce thickens and emulsifies, becoming beautifully creamy. If it gets too thick, a tiny splash of warm water can help. Don’t worry if it doesn’t look like classic hollandaise; this version is designed for ease in your Breakfast Casserole Eggs Benedict Style.