Quick and Easy Baked Eggs Benedict

I love, love, love eggs Benedict! Do you? The hollandaise is what really makes it so yummy to me.

However, I don’t really enjoy making eggs benedict because there are just so many components. While I’m trying to poach the eggs, I’m also trying to toast the English muffins, while trying not to scramble the eggs in the Hollandaise sauce. I have failed one too many times!

I have seen different versions of blender Hollandaise sauce floating around the Internet, and I also came across an eggs benedict casserole. So this weekend, I tried this quick and easy version myself. It turned out to be super easy and super delicious.

The part that was my favorite was that I popped this into the oven, and then my husband and I ran an errand for a half hour. When we got back, the kitchen was smelling heavenly, and we just got to sit down an eat. And since there were a few leftovers, I had it for breakfast the next day, too. Try it! You’ll love it!

Note: I try to eat a low-carb diet because I have type 1 diabetes. If you’d like to keep this low-carb, use Ezekiel 4:9 English muffins or bread in place of regular English muffins.

Quick and Easy Baked Eggs Benedict

Adapted from allrecipes.com and Magnola Table by Joanna Gaines.

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Prep Time 10 minutes minutes

Cook Time 1 hour hour

Serving Size 12

Equipment

• blender

Ingredients

For the Casserole

• 4 Tbsp butter cubed
• 8 English Muffins cut into 1 1/2 inch pieces
• 8 oz Canadian bacon cut into 1 1/2 inch pieces
• 12 eggs
• 1½ C heavy cream
• 1½ C milk
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp paprika

For the Hollandaise Sauce

• 8 egg yolks
• 3 Tbsp lemon juice
• 8 Tbsp butter melted (hot!)
• 1 pinch cayenne pepper

Instructions

For the Casserole

• Preheat the oven to 375°. Generously grease a 9 x 13 baking dish with cooking spray.
• Place the English muffin pieces across the prepared baking dish. Scatter the cubed butter on top, followed by the Canadian bacon.
• In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the bread and bacon, completely covering it.
• Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on top. Bake uncovered until lightly browned, about 30 more minutes.

For the blender Hollandaise sauce

• While the casserole bakes, make the Hollandaise sauce in your blender.
• Melt the butter in the microwave for about one minutes. It's important to have the buttter hot!
• Place the egg yokes lemon juice in your blender start the blender.
• Turn the blender on high speed; slowly pour in melted butter in a thin stream until sauce is thick, about 15 to 30 seconds. Keep sauce warm until serving by placing the blender container in a pan of hot tap water.
• Remove the casserole from the oven. Serve by cutting a piece, pouring over the warm Hollandaise sauce over the top, and dusting it with paprika and cayenne (optional).

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