This post is sponsored by Danish Creamery, but all thoughts and opinions are my own.
What Makes This Recipe So Good
This Eggs Benedict casserole is packed with delicious eggs, chunks of English muffins, Canadian bacon, and topped with creamy hollandaise for a breakfast or brunch that’s sure the please the whole family. The hollandaise sauce is so easy to make, yet buttery and creamy, thanks to Danish Creamery’s European Style Butter with sea salt. Full of flavor, yet simple to make, the hollandaise makes this casserole taste just like your favorite restaurant’s classic Eggs Benedict.
How To Make It
Place half of the Canadian bacon in a greased baking dish. Top it with the chopped English muffins and the rest of the bacon. Whisk eight eggs, the milk, salt, garlic powder, and onion powder in a large bowl and then pour over the English muffins. Cover the baking dish and chill in the fridge overnight. When you’re ready to cook the next morning, remove the casserole from the fridge and bake. Make little wells in the casserole and crack the eggs into them, then sprinkle with some paprika. Bake again until the egg whites are set, but the yolks are still completely soft. To make the hollandaise, cut the butter into four pieces and microwave until almost melted. Stir until it melts completely. Separate the eggs and place the yolks in a small bowl. (You can just store the egg whites until you need them for something else!) Beat the yolks well and then add to the butter and stir. Add the cream and some of the lemon juice to the egg mixture and stir. Microwave it until it’s just slightly thick. Stop about every 20 seconds to stir. Once it’s thickened, remove the sauce from the microwave and stir in extra lemon juice if you’d like. Drizzle the hollandaise sauce over the Eggs Benedict casserole and serve!
Chef’s Tips
Make sure not to overcook the eggs on top! You want the yolks to be nice and runny. Also, make sure not to over-microwave the hollandaise. When you’re pouring the egg mixture over the English muffins, make sure they are completely covered. If they’re not, rearrange them a little and remove a couple of pieces if necessary. I used a small bowl to make the wells in the casserole to crack the eggs into, but you could use a large spoon, measuring cup, or even the bottom of a glass. This Eggs Benedict casserole is easy to make vegetarian by leaving out the Canadian bacon. You can also add in veggies, such as mushrooms, asparagus, or green onions!
Why This Recipe is Perfect with Danish Creamery
Danish Creamery has been making delicious, high-quality butter for 125 years. Danish Creamery’s European Butter makes this hollandaise sauce creamy and packed with buttery goodness. Danish Creamery’s butter comes from pasture-raised cows from family farms and their butter is also growth hormone-free. It’s food you can feel great about feeding your family on holidays or any day of the year. Danish Creamery is available nationwide!
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