Eggs Benedict Casserole

Hi friends, how are ya? You know what I miss about weekends besides just Bloody Marys in the morning (thanks pregnancy…)…brunch. I missed going to brunch this summer thanks to this pandemic, so this past weekend I decided to take brunch into my own hands. I ended up making two new recipes Sunday morning and the only way they could have been better is if someone made them for me instead, haha. Aaron was a big, big fan of this Eggs Benedict casserole, so I ended up snapping photos of each to share with y’all! Bonus points because they’re easy!

I’m typically a serial orderer at brunch, I ALWAYS go for the Eggs Benedict because it’s one of my absolute favorites, but making it at home is slightly daunting because I hate poaching eggs. I typically ruin 2-3 before I get enough for a serving. I know you can buy poachers, but I typically use the boil method– have you tried it? I love this recipe because no poaching!

Eggs Benedict Casserole

Here is what you need:

• 8 eggs (6 whole, 2 egg yolks)
• Salt & Pepper
• Trader Joes Everything Bagel Seasoning (or just an everyday seasoning)
• Canadian Bacon, 6 slices
• Cherry tomatoes
• Chives or Green Onions
• English Muffins (we used wheat)
• 2 sticks of butter
• Lemon Juice 2-4 tablespoons
• Dijon Mustard (to taste)

Here is what you do (for the casserole):

• Preheat oven to 400 degrees.
• In a large bowl, combine 6 whole eggs, salt and pepper and Everything Bagel Seasoning.
• In an 8×8 baking dish, line the bottom of the pan with English Muffin slices.
• Pour egg and seasoning mixture over English Muffins.
• Top English Muffins and egg mixture with Canadian Bacon.
• Add as many tomatoes or chives/green onions as desired and sprinkle additional seasonings on top of mixture as desired.
• Bake at 400 degrees for 45 minutes or until egg mixture is cooked thoroughly.

Here is what you do (for the sauce):

• Heat 2 sticks of butter over medium heat in small saucepan until melted. Keep warm over low heat.
• In blender, combine 1 tablespoon lemon juice and 1 tablespoon dijon with 2 egg yolks. Blend until smooth. Moving swiftly, pour warm butter mixture into opening in blender lid and continue to blend until smooth.
• Add additional lemon juice or dijon as needed to taste.
• Add salt and pepper.
• Pour over piece of Benedict casserole and serve.

It’s actually super yummy and would be great for a brunch gathering. We had the leftovers the next day and they were still just as good. In fact, I wish I had some this morning instead of this yogurt I plan to eat… haha

But y’all know, first no matter what is coffee. Don’t forget, you can get more delicious recipes here.

Have you tried Eggs Benedict casserole before? Let me know in a comment below!

XX