EGGS BENEDICT CASSEROLE

PREP TIME: 24 HRS 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 24 HRS 45 MINS | YIELD: 4 to 6 servings

This Eggs Benedict Casserole is simply amazing! It’s a great breakfast/brunch to impress everyone. A casserole that is excellent for all occasions or even just for an everyday breakfast.

INGREDIENTS:

• 6 English muffins, cut into 1” pieces (low carb sub these English muffins)
• 1 tbsp butter
• 1 tsp onion powder
• 8 eggs
• 1 lb. of ham, diced
• 1 c. half and a half (low carb sub heavy cream)
• 1 tsp dry mustard
• 1/4 tsp paprika
• Kosher salt
• Fresh cracked black pepper

Hollandaise Sauce:

• 1/2 c. unsalted butter
• 3 egg yolks
• 1-2 tablespoons fresh lemon juice (I use closer to 2 tablespoons)
• 1/4 teaspoon salt
• Pinch of pepper (I use a small pinch of cayenne)

DIRECTIONS :

Step 1: Using butter, grease a 2-quart baking dish. To the bottom of the dish, spread half of the English muffin cubes. On top, spread half of the ham. Do another layer for the remaining muffin cubes and ham.

Step 2: Place the eggs, half and half, onion powder, dry mustard, salt, and pepper in a large bowl. Mix well until combined.

Step 3: Over the ham and muffin cubes, evenly pour the egg mixture. Cover the casserole and keep it in the fridge overnight.

Step 4: Prepare the oven and preheat it to 350 degrees F when ready to bake. Then, take the casserole out of the fridge and thaw while the oven is preheating.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 50 minutes, uncovered, or until the edges are bubbling and the top starts to brown. Once the eggs are set and a knife inserted in the center of the casserole comes out clean, take the dish out of the oven. Tent with foil while making the hollandaise sauce.

Hollandaise Sauce:

Step 7: Blend the egg yolks, salt, pepper, and 1 tbsp of the lemon juice until mixed. Set aside.

Step 8: Add the butter to a small saucepan over medium-high heat. Melt the butter until foaming.

Step 9: At top speed, blend the egg yolk mixture for 2 seconds. Pour in the hot butter in a thin stream while the blender is running. The sauce will be a thick cream after adding two-thirds of the butter.

Step 10: Adjust the seasonings according to taste.

Step 11: Before serving, drizzle the casserole with the hollandaise sauce and sprinkle with paprika. Enjoy the casserole right away.

NOTE:

If the top is getting brown too quickly, simply tent the casserole with foil.