Eggs Benedict Casserole – Casserole Queens

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Eggs benedict makes a perfect holiday brunch and this casserole ensures there will be enough for the whole family!

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Eggs Benedict Casserole

Casserole:
6 English muffins, split and cut into 1-inch pieces
1 tablespoon olive oil, plus more for greasing
1 large leek, dark green part removed, cut into 1/4-inch half moons
12 ounces Canadian bacon, chopped
6 large eggs, at room temperature
2 1/2 cups whole milk
1 1/2 teaspoons dried mustard
1 1/2 cups heavy cream
2 tablespoons fresh chives, plus more for garnish
½ teaspoon cayenne pepper
Salt and pepper, to taste

Hollandaise Sauce:
1 stick butter
8 egg yolks, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

For Casserole:
1.Preheat oven to 350 degrees. Coat a 9×13 baking dish with oil.
2.Place English muffins in a single layer on a sheet tray and bake until golden brown. Transfer to the prepared baking dish.
3.Heat oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon and continue to cook until the leeks and bacon begin to brown. Spoon mixture over the English muffins.
4.In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne. Season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.

For Hollandaise Sauce:
1.Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Melt butter in the microwave. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break whisk in 1 tablespoon of water at a time. Serve alongside Eggs Benedict Casserole.

Serves 6-8

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