Pioneer Woman Eggs Benedict Casserole Recipe
The Pioneer Woman Eggs Benedict Casserole Recipe is a perfect choice. This dish is savory, creamy, and very delicious.
Ingredients
- 8 English muffins cut into small cubes.
- 1 pound of Canadian bacon diced small.
- 8 extra-large eggs at room temperature.
- 2 cups of whole milk.
- 1/2 cup of heavy cream.
- 1 teaspoon of onion powder.
- 1/2 teaspoon of kosher salt.
- 1/2 teaspoon of black pepper.
- 1 packet of Hollandaise sauce mix or homemade.
- 1 tablespoon of fresh chives chopped.
Instructions
Prep the Muffins
- Take your English muffins and cut them into cubes. They should be about one inch in size. Place half of them in a greased dish.
Add the Meat
- Spread the diced Canadian bacon over the muffin cubes. Use your hands to make sure it is even. This adds a nice salty flavor.
Layer the Rest
- Add the rest of the muffin cubes on top. This creates layers of bread and meat in the pan. It looks very nice when baked.
Whisk the Base
- Crack the eggs into a large mixing bowl. Whisk them until they are very smooth and yellow. Add the milk and the heavy cream.
Season the Eggs
- Stir in the onion powder, salt, and black pepper. Whisk again to blend all the flavors together well. This is your savory custard.
Soak the Bread
- Pour the egg mixture over the muffins and meat. Press the bread down so it gets very wet. This ensures the casserole is soft inside.
Bake the Casserole
- Preheat your oven to 375 degrees Fahrenheit. Bake the dish for 35 to 40 minutes total. The top should be brown and puffy.
Add the Sauce
- Prepare your Hollandaise sauce according to the package. Pour the warm sauce over the baked casserole. Sprinkle fresh chives on top and serve.
Notes
- Toast the muffins: Toasting the cubes slightly makes them less soggy.
- Overnight soak: Let the dish sit in the fridge overnight.
- Warm the sauce: Always serve the Hollandaise sauce very warm.
- Fresh chives: They add a bright color and fresh taste.
- Room temp eggs: They mix better with the milk and cream.
- Heavy cream: Use real cream for a much richer texture.
- Canadian bacon: You can use regular ham if you prefer.
- Don't overbake: The center should be set but still soft.