Eggs Benedict Casserole with Fresh Spinach

Eggs Benedict Casserole with Fresh Spinach

by Anna
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We’re celebrating National Eggs Benedict Day with this delicious Eggs Benedict Casserole with Fresh Spinach.  I have loved Eggs Benedict since my first bite back in 1990– or was it 1991?

It was the year that our Burroughs-Wellcome Quality Circle team one a trip to the National Quality Circle Convention at Inner Harbor, Baltimore, Maryland. We stayed at a really nice hotel and Eggs Benedict was on the breakfast menu one morning.  Hey, why not pick something elegant when your trip is paid for, right?  I could have cereal any day. Anyway, it tasted divine.

Speaking of divine, this casserole definitely hits the mark.  If I were feeding a crowd for breakfast or brunch, I would definitely serve this dish with some fresh fruit for a side, and maybe something sweet like these orange rolls.  Dang, I need to plan a brunch.  I am loving this menu!

So you get several food groups covered in this dish–protein, dairy, grains (you know, English muffins), and I added fresh spinach for a healthy touch. You will not believe how many eggs are in here!  I won’t even say, you will have to scroll down to the list.  If you have your own chickens, you will have enough eggs.

I will say one thing.  Making Hollandaise sauce was a bit of a challenge, since it was my first time.  It did not turn out to be silky smooth like I was hoping for–but it tasted SO GOOD.  I threw it in my Ninja food processor and made it look good for the photo.  Do you make a good Hollandaise?  Tell me your tips in the comments.

TIP:  You should line your lower oven rack with foil to catch spill-over from the casserole dish.  I didn’t and had so much smoke!  Better yet, place your baking dish in a sheet pan and then put it in the oven. You’re welcome!

Recipe adapted from Magnolia Table.

Eggs Benedict Casserole with Fresh Spinach

Eggs Benedict Casserole with Fresh Spinach--the most delicious & fun way to eat brunch or breakfast. Happy National Eggs Benedict Day!
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Ingredients
  • 8 tablespoons butter, cut into 1/2-inch pieces, plus softened butter for the pan
  • 12 English muffins, torn into bite-size pieces
  • 6-ounce pkg. Canadian bacon, cut into bite-size pieces
  • 18 large eggs
  • 1 1/2 cups 2 % milk
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon paprika
  • Fresh Baby Spinach, according to taste
  • Hollandaise Sauce:
  • 8 large egg yolks
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • 3 sticks butter, melted
  • Pinch each of cayenne pepper and white pepper
Directions
Step 1
Preheat oven to 375° F. Butter a 9 x 13 baking dish.
Step 2
Tear the English muffins into the baking dish, then layer the cubes of butter, followed by the Canadian bacon.
Step 3
In a large bowl, whisk together eggs, milk, cream, garlic powder, salt, and pepper. Pour this mixture over the bread mixture, covering completely.
Step 4
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle top with paprika, and bake for about 20-30 minutes or until lightly browned.
Step 5
While your casserole is baking, prepare the Hollandaise Sauce. In a medium stainless-steel bowl, combine the egg yolks, lemon juice, and water. Place the bowl over a pot of simmering water (don’t let bowl touch water) and whisk the yolk mixture unitl it thickens and doubles in volume. While constantly whisking, add the melted butter in a slow and steady stream. Sauce will thicken and increase in volume in about 4-5 minutes. Whisk in the cayenne and white pepper.
Step 6
Remove pan from heat, leaving the bowl on the pan to keep sauce warm.
Step 7
Remove casserole from oven, toss fresh spinach on top, then pour some of the warm Hollandaise Sauce over the top, leaving some to serve with the casserole. Serve warm.

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