Looking for an easy breakfast casserole that tastes delicious? This one’s full of eggs benedict-inspired ingredients and flavors, quality McCormick® seasonings, and a whole lot of love.
15m
PREP TIME
25m
COOK TIME
12
INGREDIENTS
Servings: 8
Ingredients
- Eggs Benedict Casserole
- 6 eggs
- 2 cups half-and-half
- 1 teaspoon McCormick® Sea Salt Grinder
- 3/4 teaspoon McCormick® Pure Ground Black Pepper
- 6 English muffins, split and lightly toasted
- 6 ounces Canadian bacon, chopped
- McCormick® Paprika, for sprinkling
- Easy Hollandaise Sauce
- 8 tablespoons unsalted butter
- 2 egg yolks
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 1 to 2 tablespoons very hot water
INSTRUCTIONS
- 1 For the Casserole, preheat oven to 400°F. Spray 13x9-inch baking dish with no stick cooking spray. Whisk eggs, half-and-half, salt and pepper in medium bowl. Set aside.
- 2 Cut English muffin halves into quarters and place in bottom of baking dish. Sprinkle Canadian bacon evenly into dish. Pour egg mixture over top.
- 3 Bake 20 to 25 minutes or until eggs are set (internal temp. should reach 165°F).
- 4 Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan on medium heat until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds. Gradually add hot butter with machine running. Blend about 1 minute or until sauce is well-mixed and thickened. With blender running, gradually add hot water, 1 tablespoon at a time, until desired consistency is reached.
- 5 Remove casserole from oven. Pour Hollandaise evenly over top. Sprinkle with paprika. Serve immediately.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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