Eggs Benedict Casserole with Triple Cheddar Cheese
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- Prep
- 15 min
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- Total
- 50 min
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- Servings
- 6 - 8
Ingredients
For the casserole
- 6 whole wheat English muffins, cut into cubes
- 6 breakfast sausage links, cooked and sliced
- 2 large handfuls baby spinach
- 250 mL (1 cup) Armstrong Triple Cheddar Shredded Cheese
- 6 eggs
- 500 mL (2 cups) milk
- 30 mL (2 tbsp) minced chives, plus more to garnish
- 5 mL (1 tsp) Dijon mustard
- 2 mL (1/2 tsp) sea salt
- Freshly ground black pepper
For the blended hollandaise sauce*
- 2 large egg yolks
- 15 mL (1 tbsp) warm water
- 15 mL (1 tbsp) freshly squeezed lemon juice
- 2 mL (1/2 tsp) sea salt
- 125 mL (1/2 cup) unsalted butter
*You can also use a packet of store-bought hollandaise sauce to serve with the casserole.
Directions
For the casserole
- Grease a 3 qt (2.8 L) baking dish. Spread half of the diced English muffins over the bottom of the dish. Sprinkle with half the sausage, all the baby spinach, and half the Armstrong Triple Cheddar shredded cheese. Top with the remaining diced English muffins and sausage.
- In a bowl, whisk together the eggs, milk, chives, Dijon mustard, salt, and some black pepper. Pour into the baking dish, then gently press down the layers to soak the diced English muffins into the egg mixture. Sprinkle with the remaining cheese, then cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 190°C (375°F). Bake for 60 minutes, until the top is golden brown and a knife inserted in the center of the casserole comes out clean. Let the casserole rest for 10 minutes.
For the blended hollandaise sauce
- In a blender, combine the egg yolks, water, lemon juice, and salt. Blend until frothy. Heat the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified. Drizzle over the casserole and serve.
