Make Ahead Eggs Benedict Casserole With Simple Hollandaise Sauce

This simple & tasty breakfast is prepared in the
evening and baked the next day. ☀️

Casserole Ingredients: 

avocado or olive oil cooking spray

12 ounces fully cooked ham steak or canadian bacon (about 1 1/2 to 2 cups)

6 English muffins

8 eggs

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon smoked (or regular) paprika

freshly ground black pepper to taste

2 cups whole or 2% milk

Sauce Ingredients:

4 egg yolks

1/2 cup heavy cream

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup (1 stick) unsalted butter, melted

1/4 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon cayenne pepper

Optional Garnishes:

snipped fresh chives

diced green onion

smoked paprika

bottled hot sauce

Method:

Lightly spray a 9 x 13 inch baking dish with oil. Sprinkle half of the ham onto the bottom of the pan.

Cut the English muffins in half and then vut into 1 inch pieces. Layer all of the English muffin pieces evenly on top of the ham. Sprinkle the remaining ham over the muffin pieces.

Whisk together the eggs, onion powder, garlic powder, paprika and pepper. Whisk in the milk until well blended. Slowly pour over the ingredients in the pan, making certain to cover all of the muffin peices. Cover with plastic wrap and refrigerate overnight. 

The next day, remove the casserole from the refrigerate and allow to sit at room temperature for at least 15 minutes. Preheat oven to 375*. Remove the plastic wrap and recover the dish with aluminum foil. Bake for 30 minutes. Uncover and return the casserole to the oven for an additional 15 minutes, or until a wooden pick inserted in the center comes out clean.

While the casserole is baking uncovered, prepare the Hollandaise sauce. Use a double boiler or a medium sauce pan with a glass metal bowl on top. (There should be about 2 inches of water in the pot and the bowl should sit high enough on top of the pot that the water does not touch the bottom of the bowl. Bring the water to a boil and then reduce to a simmer.

Add the egg yolks, cream, lemon juice and mustard to the bowl and whisk together to blend.  Place on top of the hot water. Continue to whisk constantly over the heat until the back of a spoon dipped into the mixture is coated when lifted out.

Reduce the heat to the lowest temperature. While whisking, VERY SLOWLY pour in the the melted butter. Remove the bowl (or top of the double boiler) from the pot of hot water. Stir in the salt, sugar and cayenne pepper.

Cut the casserole into 12 portions. Place one square of casserole on a plate and top with the Hollandaise sauce. (Or, serve the sauce on the side for everyone to add to their own meal.) If desired, garnish with a sprinkle of paprika, chives or green onions. Serve with hot sauce for those who like added spice. Makes 12 servings.

Notes:

This casserole was a big hit! ~ People who like Eggs Benedict enjoyed it and even those who do not care for Eggs Benedict liked this dish (with and without the Hollandaise sauce on top).

To prepare leftovers, Allow sauce to sit at room temerature for at least 20 minutes. Meanwhile, cover the casserole  with foil and bake in a 350* oven for 15 to 20 minutes or heat one portion for 1 minute in a microwave oven. Serve with the room temperature sauce. (Microwaving the sauce will cause it to separate.)

Leftover Hollandaise sauce is a nice enhancement to asparagus and other vegetables and dishes.