Eggs Benedict Casserole
By: Club House Kitchens
Made With:
Looking for an easy breakfast casserole that tastes delicious? This one’s full of eggs Benedict-inspired ingredients and flavours, quality Club House® seasonings, and a whole lot of love.
Looking for an easy breakfast casserole that tastes delicious? This one’s full of eggs Benedict-inspired ingredients and flavours, quality Club House® seasonings, and a whole lot of love.
Key products
Instructions
Instructions
- For the Casserole, preheat oven to 400°F (204°C). Spray 13x9-inch (33x23-cm) baking dish with no stick cooking spray. Whisk eggs, half-and-half, salt and pepper in medium bowl. Set aside.
- Cut English muffin halves into quarters and place in bottom of baking dish. Sprinkle back bacon evenly into dish. Pour egg mixture over top.
- Bake 20 to 25 minutes or until eggs are set (internal temp. should reach 165°F/74°C).
- Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan on medium heat until melted and frothy (temperature should reach about 180°F/82°C). Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds. Gradually add hot butter with machine running. Blend about 1 minute or until sauce is well-mixed and thickened. With blender running, gradually add hot water, 1 tablespoon (15 ml) at a time, until desired consistency is reached.
- Remove casserole from oven. Pour Hollandaise evenly over top. Sprinkle with paprika. Serve immediately.
