Eggs Benedict Casserole

Eggs Benedict Casserole
Staff Writer

HUNGRY

People always try to serve eggs benedict for brunch, but it often becomes a trialing task when there are a lot of people to poach an egg for. This recipe solves all of those problems, combining the tastes and flavors of the favorite brunch dish into a one-dish meal. 

Directions

For the casserole

 

Preheat oven to 350 degrees. Coat a 9 by 13 baking dish with oil.

Place English muffins in a single layer on a sheet tray and bake until golden brown. Transfer to the prepared baking dish. 

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. 

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 the Hollandaise sauce

Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Melt the 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. 

Nutrition

Calories per serving:

333 kcal

Daily value:

17%

Servings:

6
  • Carbohydrate, by difference 16 g
  • Protein 20 g
  • Total lipid (fat) 22 g
  • Vitamin A, IU 863 IU
  • Vitamin A, RAE 170 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 37 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 4 g
  • Aspartic acid 2 g
  • Betaine 3 mg
  • Calcium, Ca 104 mg
  • Carotene, beta 187 µg
  • Cholesterol 89 mg
  • Choline, total 70 mg
  • Cryptoxanthin, beta 40 µg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 10 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 2 g
  • Fluoride, F 2 µg
  • Folate, DFE 12 µg
  • Folate, food 13 µg
  • Folate, total 13 µg
  • Glutamic acid 3 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 1 mg
  • Isoleucine 1 g
  • Lactose 2 g
  • Leucine 2 g
  • Lutein + zeaxanthin 83 µg
  • Lysine 2 g
  • Magnesium, Mg 46 mg
  • Methionine 1 g
  • Niacin 6 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 297 mg
  • Phytosterols 1 mg
  • Potassium, K 801 mg
  • Proline 1 g
  • Retinol 152 µg
  • Selenium, Se 33 µg
  • Serine 1 g
  • Sodium, Na 831 mg
  • Sucrose 1 g
  • Sugars, total 3 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 157 g
  • Zinc, Zn 2 mg
Powered by USDA