Thomas’ Eggs Benedict Casserole
Recipe - The Fresh Grocer - Corporate
Thomas’ Eggs Benedict Casserole
Prep Time20 Minutes
Servings6
Cook Time45 Minutes
Ingredients
6 Thomas’® Light Multi-Grain English Muffins
1 cup Canadian bacon, diced
1/2 cup white onion, diced
3 cups heavy cream
8 eggs, divided
1 cup Hollandaise sauce
chopped chives
salt , to taste
pepper, to taste
Directions
- Preheat oven to 375°F.
- Split English Muffins with hands or a fork.
- Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions.
- Place English Muffin tops on with the nooks and crannies yumminess facing out. In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly. Crack remaining eggs one at a time and gently place on top of each Muffin.
- Season with salt & pepper. Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.
- Remove from heat and top with Hollandaise sauce and chives.
20 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Thomas' Nooks & Crannies The Original Light Multi Grain English Muffins, 6 counts, 12 oz, 12 Ounce
$5.29$0.44/oz
Habbersett Canadian Bacon, 10 count, 6 oz, 6 Ounce
$4.49$0.75/oz
White Onion, 1 ct, 13 oz, 13 Ounce
$1.86 avg/ea$2.29/lb
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
Bowl & Basket White Eggs, Large, 30 count, 60 oz, 30 Each
$9.99$0.33 each
Knorr Sauce Mix Hollandaise 0.9 oz, 0.9 Ounce
$1.69$1.88/oz
Litehouse Freeze Dried Chives, 0.25 oz, 0.25 Ounce
$5.99$23.96/oz
Badia Kosher Salt, 8 oz, 8 Ounce
$3.29$0.41/oz
Badia Lemon Pepper, 24 oz, 6.5 Ounce
On Sale!
$8.79 was $9.99$1.35/oz
Directions
- Preheat oven to 375°F.
- Split English Muffins with hands or a fork.
- Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions.
- Place English Muffin tops on with the nooks and crannies yumminess facing out. In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly. Crack remaining eggs one at a time and gently place on top of each Muffin.
- Season with salt & pepper. Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.
- Remove from heat and top with Hollandaise sauce and chives.