Easy Eggs Benedict Casserole
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened
12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces
16 large eggs
1½ cups milk slightly beaten
1½ cups heavy cream
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
½ teaspoon dried mustard
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
¼ teaspoon ground sweet paprika
**Blender Hollandaise Sauce for serving ** Recipe below
Heat oven to 375°F and butter a 9x13 baking dish with 2 tablespoons softened butter.
Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
Spread the chopped ham over the top.
In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.
EASY BLENDER HOLLANDAISE SAUCE RECIPE
3 egg yolks
1½ tablespoons lemon juice
¼ teaspoon Dijon mustard
¾ teaspoon kosher salt
Dash or two of hot pepper sauce
9 tablespoons unsalted butter melted
Add egg yolks, lemon juice, mustard, salt and hot pepper sauce to the blender bowl. Blend the egg mixture at medium speed until lighter in color and incorporated, 20-30 seconds.
Lower the blender speed to its lowest setting and drizzle in the melted butter while the blender is still on.
Blend for 15 seconds after all butter is incorporated.
Season to taste with any of the following if needed: lemon juice salt, Dijon mustard and/or hot pepper sauce.
Hollandaise sauce should taste a little salty, buttery and lemony with hint of heat.
Keep warm until ready to use.
Blender Hollandaise should be made and served within one hour of use.
It will not keep well much longer than that.
Serve with Eggs Benedict Casserole or Eggs Benedict.