The American breakfast dish that many people love is the classic eggs benedict casserole tray bake recipe. Eggs that have a savory taste are very affecting in the delicacy of this food.
This casserole is served with an abundance of homemade Hollandaise sauce, featuring all the classic Eggs Benedict flavors.
Slices of Sourdough English muffins, slices of fancy Canadian-style bacon and have a fairly expensive price but don’t worry, you can replace them with ham. The egg sauce poured on top makes this dish complete and nutritious.
The nutritional content contained in eggs includes Riboflavin, Vitamin D, Vitamin E, Panthotenate Acid, Vitamin B12, vitamin A, iron, phosphorus, folate, iodine, and selenium.
Pantothenate acid or commonly called vitamin B5 is very influential for the health of the body, which can convert food into energy and break down fat.
It’s a good thing to add egg dishes to your weekly menu such as Asian Scrambled Eggs which have a special flavor that is usually served as breakfast.
Classic Eggs Benedict Casserole is very easy to make, you can prepare it in the evening and cook it in the morning.
Made it affectionately, presented to my husband before going to work. Using a rectangular plate place the cake’s crumble, bacon slices, and beaten eggs that have been made with various seasonings.
Bake it, combining it with a melted hollandaise sauce that makes your mouth explode because of its delicacy.
Warm greetings with a special menu.
Classic Eggs Benedict Casserole
- baking sheet
For the eggs Benedict casserole
- 1 tbsp butter
- 13 ounce package sourdough English muffins cut into 1-inch cubes
- 6 ounce Canadian style bacon chopped
- 10 large eggs
- 2 cups whole milk
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
For the Hollandaise sauce
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp water
- ½ cup unsalted butter, melted at room temperature
- Pinch of salt and cayenne pepper
- For eggs Benedict casserole:
- In the first step, prepare a baking sheet measuring 3 liters and grease with a little butter.
- Then, put the sourdough pieces of English muffins and Canadian style minced bacon.
- Stir until everything is well mixed, set aside.
- Beat the eggs, milk, garlic powder, peppers, pepper, and salt in a large bowl.
- Pour the egg batter over a baking sheet containing English muffins and bacon.
- Cover and store in the fridge overnight.
- After that, remove the baking sheet from the fridge and rest at room temperature for 30 minutes before baking.
- On the other hand, preheat the oven to a temperature of 325 degrees F.
- Bake the casserole until the egg batter hardens and expands about 50 minutes.
For the Hollandaise sauce:
- In a stainless steel bowl, whisk in the egg yolks, lemon juice, and water until thick and pale.
- Boil the water in a saucepan, then place the bowl on top. Do not let water into the bowl.
- Whisk until the dough thickens slightly.
- After that, pour the melted butter slowly.
- Whisk again until the sauce thickens and textures gently.
- Remove the bowl, add salt and cayenne pepper to taste.
- Serve immediately.
Tips and Notes
- If the sauce becomes too thick because it is served for too long, you can drip very hot water for a better sauce.
- You can replace Canadian style bacon with ham.
- Before serving it you can add slices of avocado on top of the casserole.
- As a variation, adding fresh or dried leeks makes a pretty good thing.
- Replacing English muffins with croissants, hash browns make a dish that tastes a little beyond the classic taste but it’s not a bad thing.
- A little extra cheese will make the dish melt in the mouth.