Grandma’s Southern Eggs Benedict Casserole
My southern grandma Ruth made the best eggs benedict casserole recipe for the holidays and other special occasions throughout my childhood, and the smell still transports me back to her kitchen.
Servings: 8 servings
Equipment
- 9" x 13" baking dish
- Small heat-resistant glass bowl
Ingredients
Eggs Benedict Casserole
- 4 tablespoons salted butter (½ stick), plus extra for greasing
- 6 English muffins torn into pieces
- 5 oz Canadian bacon cut into pieces
- 9 large eggs
- ¾ cup milk
- ¾ cup heavy cream
- ¾ tsp garlic powder
- ¾ tsp kosher salt
- ¾ tsp black pepper
- ¼ tsp sweet paprika
- Parsley for garnish
Hollandaise Sauce
- 4 egg yolks
- 1 ½ tbsp fresh lemon juice
- 6 tablespoons salted butter melted
- Pinch of cayenne pepper
- Pinch of white pepper
Instructions
Eggs Benedict Casserole
- Preheat oven to 375°F. Butter a 9” x 13” baking dish.
- Cut salted butter into pieces.
- Spread torn muffin pieces in the dish. Top with butter pieces and Canadian bacon.
- Whisk together eggs, milk, cream, garlic powder, salt, and pepper.. Pour over muffins and bacon.
- Cover with foil and bake for 30 minutes.
- Uncover, sprinkle with paprika, and bake until set, about 30 more minutes.
- Garnish casserole with more paprika and parsley, and serve with hollandaise sauce.
Hollandaise Sauce
- Simmer some water in a small pot.
- Whisk egg yolks and lemon juice in a small heat-resistant glass bowl.
- Place the bowl over the simmering water (The bowl shouldn’t touch the water). Heat until the sauce is thick.
- Slowly whisk in the butter.
- Add cayenne and white pepper and adjust lemon juice to taste.
Nutrition
Calories: 3562kcal | Carbohydrates: 183g | Protein: 130g | Fat: 257g | Saturated Fat: 140g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 75g | Trans Fat: 5g | Cholesterol: 2846mg | Sodium: 6229mg | Potassium: 2120mg | Fiber: 10g | Sugar: 17g | Vitamin A: 9851IU | Vitamin C: 10mg | Calcium: 892mg | Iron: 14mg
