Eggs Benedict Casserole Recipe
Eggs Benedict Casserole is a mouthwatering twist on the classic brunch favorite, Eggs Benedict.
Equipment
- Grill or smoker
- Cast-iron skillet or oven-safe casserole dish
- Thermometer
- Tongs
Ingredients
- 6 English muffins, split and toasted
- 1 pound of Canadian bacon, diced
- 10 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh chives
- 1/4 cup melted butter
- Hollandaise sauce for drizzling
- 1 cup shredded Gruyère cheese (optional)
- Wood chips for smoking (e.g., hickory or applewood)
Instructions
- Preheat your smoker or grill to 225°F (107°C) using your choice of wood chips for that smoky flavor.
- In a cast-iron skillet or casserole dish, arrange the toasted English muffin halves, and then top them with the diced Canadian bacon.
- In a bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Pour this mixture evenly over the muffins and bacon.
- Place the skillet or dish on the smoker or grill. Close the lid and smoke for about 45 minutes, or until the eggs are set and lightly browned on top.
- Carefully remove the casserole and let it cool for a few minutes.
- Drizzle melted butter and Hollandaise sauce over the casserole. Sprinkle with chopped chives and, if desired, Gruyère cheese.