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Easter Eggs Benedict Casserole with Chive Hollandaise
Celebrate Easter with a twist on a classic breakfast favorite, this casserole is perfect for feeding a crowd or a special family brunch!
Ingredients:
– 6 English muffins, split and cut into cubes
– 8 oz smoked salmon, flaked
– 8 large eggs
– 2 cups whole milk
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh chives, chopped
– 1 tbsp white vinegar
– 1/2 cup unsalted butter, melted
– 1 tbsp lemon juice
– 1/4 tsp cayenne pepper
Directions:
1. Grease a 9×13 inch baking dish. Arrange English muffin cubes in the dish and sprinkle the flaked salmon over the top.
2. In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper. Pour over the English muffins and salmon. Cover and refrigerate overnight.
3. The next day, preheat the oven to 375°F (190°C). Bake the casserole uncovered for 30-35 minutes until set and golden.
4. In a blender, combine chives, vinegar, melted butter, lemon juice, and cayenne pepper. Blend until smooth to make the chive hollandaise.
5. Serve the casserole with a drizzle of chive hollandaise on top.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: ~320 per serving | Servings: 8 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
#EasterBrunch #BreakfastCasserole #HollandaiseSauce 🐰🍳🌿