Eggs Benedict Bake (Print-Friendly Version)
# What You'll Need:
→ For the Casserole
01 -
½ teaspoon paprika
02 -
6 English muffins, diced
03 -
340 grams (¾ pound) Canadian bacon, diced
04 -
1 teaspoon kosher salt
05 -
1 teaspoon onion powder
06 -
3 stalks green onions, finely chopped
07 -
8 large eggs
08 -
2 cups whole milk
→ For the Hollandaise Sauce
09 -
¼ cup unsalted butter
10 -
1 packet (0.9 ounces) Hollandaise sauce mix
11 -
1 cup whole milk
# Step-by-Step Directions:
01 -
Cut a slice, pour on some hot Hollandaise, and dig in while it’s still steamy.
02 -
Warm up a small pot over medium heat. Toss in the milk, butter, and sauce packet. Keep whisking until it’s thick and smooth.
03 -
Set your oven to 190°C (375°F). Pop the covered dish in and bake for 30 minutes, then take off the cover and bake for 15 more minutes until you see a golden top and it’s firm in the middle.
04 -
Snugly cover the dish and leave it in the fridge overnight so the bread soaks up all that custard.
05 -
Dump the egg blend over everything in the pan. Sprinkle some paprika for looks and taste.
06 -
First, scatter the rest of the Canadian bacon across the top. Next, spread out all the diced English muffins, and then put half the bacon down on the bottom.
07 -
Crack the eggs into a big bowl. Pour in the milk, drop in the chopped onions, onion powder, and salt. Whisk till it’s nice and smooth.
08 -
Slather some butter or use non-stick spray to coat a 9×13 inch baking pan, making sure you get every corner.
# Helpful Notes:
01 -
If you let it chill overnight, the bread really soaks up the creamy egg mixture and gives you a better texture.
02 -
Want to make Hollandaise from scratch? Just use your favorite homemade version instead of the packet.