Eggs Benedict Casserole

Name: Eggs Benedict Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 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; 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

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

15m
Cook Time:

25m
Ingredients:

10
Servings:

8
User Rating:

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

Nutrition Information

(per serving)

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.

Key products

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

Instructions

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.
Cut English muffin halves into quarters and place in bottom of baking dish. Sprinkle Canadian bacon evenly into dish. Pour egg mixture over top.
Bake 20 to 25 minutes or until eggs are set (internal temp. should reach 165°F).
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.
Remove casserole from oven. Pour Hollandaise evenly over top. Sprinkle with paprika. Serve immediately.