Go Back

Quick and Easy Baked Eggs Benedict

Adapted from allrecipes.com and Magnola Table by Joanna Gaines.
Prep Time 10 minutes
Cook Time 1 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).