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    You are in: Home / Recipes / Eggs Benedict Casserole Recipe
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    Eggs Benedict Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    Chris Reynolds's Note:

    This is a Woman's Day recipe.

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    Units: US | Metric


    1. 1
      Heat oven to 425°F Coat 9x13 pan with oil. Place English muffin pieces on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Transfer to prepared baking dish. Reduce heat to 350°F.
    2. 2
      Heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4-5 minutes more. Spoon over the English muffin pieces.
    3. 3
      In a large bowl, whisk the whole eggsmilk, dry mustard, chives, 1-1/2 C cream, and 1/2 tsp cayenne, 1/2 tsp salt, and pepper. Pour over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes.
    4. 4
      Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. Whisk together, in a double boiler, the egg yolks, lemon juice, Dijon mustard, remaining 1/2 C cream, 1/4 tsp cayenne, and 1/2 tsp salt. Heat mixture, over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives and serve with hollandaise.

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    Ratings & Reviews:

    • on May 21, 2013


      I made this ahead of time and froze it. I defrosted in the fridge overnight and heated in the oven while I made the sauce and a fruit salad to serve with it. My guests really enjoyed it. thanks for sharing.

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    • on January 22, 2013


      My husband and I are both huge eggs benedicts fans. However I don't make them real often because of the time and the mess in the kitchen. I tried this recipe (I cut the recipe in half) on Sunday and we both agreed that this casserole will definately be taking the place of the original eggs benedict from this point forward. The only variation I made (other than cutting the recipe in half) was to use butter to cook the leek in and I didn't make the hollandaise sauce. We have been using Knorr's Hollandaise Sauce mix for years now so I used that. It did require a little bit more baking time to set up but boy, was this a treat for us! Even though I halfed the recipe, we had enough left over to warm up and have the next morning. It warmed up very nicely and didn't taste "leftover." My husband and I both agree - this one's a keeper! If you are a fan of eggs benedict, you gotta try this one. It's easy enough, yet elegant enough for those special occaisions like holiday brunchs or anniverasary breakfasts.

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    Nutritional Facts for Eggs Benedict Casserole

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 653.3
    Calories from Fat 448
    Total Fat 49.7 g
    Saturated Fat 26.9 g
    Cholesterol 451.1 mg
    Sodium 1223.8 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 1.8 g
    Sugars 2.3 g
    Protein 24.6 g

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