Benedict casserole


    • 1 pound Canadian bacon, diced (leftover fully cooked ham can be used instead)
    • 6 English muffins, diced
    • 8 eggs
    • 2 cups half-and-half or milk
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1/2 teaspoon paprika
Hollandaise sauce
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted
  • pinch of salt


  1. Butter a 2 1/2 quart baking dish.
  2. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon.
  3. In a mixing bowl, whisk the eggs with the half-and-half, onion powder, salt, pepper and paprika.
  4. Pour the egg mixture over the casserole.
  5. Cover baking dish with plastic wrap and refrigerate overnight.
  6. In the morning, heat the oven to 375F.
  7. Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes or until the eggs are barely set.
  8. Remove foil and continue to bake the casserole for an additional 15-20 minutes or until eggs are completely set.
  9. Remove from the over and let cool slightly while making the hollandaise sauce.
  10. Place the egg yolks and lemon juice in a stainless steel bowl. With an electric hand mixer, whisk until the mixture is thickened and doubled in volume.
  11. Place the bowl over a saucepan with very little simmering water (the water should not touch the bottom of the bowl) and continue to whisk rapidly slowly drizzling in the melted butter.
  12. Whisk until the sauce is thickened and doubled in volume.
  13. Remove the bowl from the heat and stir in the salt.
  14. Serve hot over the casserole.