Eggs Benny Casserole

Eggs Benedict may be my very favorite dish of all time (jury’s still out). I just love the combination of a runny yolk, ham, hollandaise and a English muffin. But serving it to my whole family at once is a nightmare. And, yes, I have 1000% turned my husband and kids into Eggs Benny lovers too. So they all love it too, but it is so so so much work. Poaching a dozen eggs while making the hollandaise and having every one’s plate come out hot and ready….I’m not little caesers. So I have been racking my brain for ways to still enjoy all the elements without all the work. And Eggs Benny Casserole was born.

So you might be saying – where is the runny egg? Will the beauty of stacking the muffins and pouring the eggs over top is that you get half soft almost french toast style muffing and half crunchy muffin. So while it is not a classic eggs benedict – you still get all of the elements.

This was a whole lot of food for my family of six. But if you want it to go farther or you have all adults, you could add some hashbrowns, or country potatoes. You could also do some fresh fruit on the side.

Now Let’s Get Cookin’!

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Eggs Benny Casserole

Want to make eggs benedict for a crowd? Here is the recipe for you!

Course Breakfast, Main Course

Cuisine American

Keyword casseroles, eggs, english muffins, Ham, hollandaise

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• Cooking Oil Spray
• 10 English Muffins split
• 20 slices Canadian Bacon
• 12 Eggs divided
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• ½ cup Milk
• 8 tbsp Butter
• 1 tsp Lemon Juice
• ½ tsp Cayenne Pepper
• 1 cup Heavy Cream

Instructions

• Preheat oven to 400degF. Spray 9×9 baking dish with cooking oil.
• Stack half english muffing alternating with slice of ham until dish is full.
• Separate 6 eggs with yolks in one bowl (set aside)and white in another. Break remaining eggs into bowl with egg whites and add salt, pepper, garlic powder, and milk. Beat until mixed.
• Pour beaten egg mixture over ham and muffin stacks. Place in oven and bake for 30 minutes.
• Create double boiler with water in sauce pan and bowl (glass or metal) on top. Bring to a boil.
• Once boiling, add butter to top of double boiler. Once melted, whisk in lemon juice and cayenne pepper. Cook for 2 minutes, then whisk in egg yolks. Continue to whisk until fully incorporated. Cook for 3 minutes more, then whisk in heavy cream. Continue to whisk for 3 minutes. Remove from heat.
• Serve 2-3 muffin/ham with egg piece and ladle hollandaise over top.