Baked Eggs Florentine Casserole

If you’re ready to serve loved ones an impressive savory brunch, try your hand at making this Eggs Florentine Casserole. It’s easy to put together and makes the most of breakfast classics like bacon and eggs. Plus there’s lots of flavors, from paprika to nutmeg. The result is a mouth-watering dish that weekend-loving brunch fanatics will clamor for.

 

8
Servings

If you’re ready to serve loved ones an impressive savory brunch, try your hand at making this Eggs Florentine Casserole. It’s easy to put together and makes the most of breakfast classics like bacon and eggs. Plus there’s lots of flavors, from paprika to nutmeg. The result is a mouth-watering dish that weekend-loving brunch fanatics will clamor for.

 

8
Servings

Ingredients

  • Butter for greasing the baking dish
  • 12 slices Canadian bacon
  • 6 English muffins, split
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 6 slices Swiss cheese, cut in half diagonally
  • 8 eggs
  • 1 cup milk
  • 1 cup plain low-fat yogurt*
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground nutmeg
  • Easy Blender Hollandaise sauce (see recipe below)

 

*Yogurt may be omitted, and 2 cups of milk can be used instead.

 

Hollandaise Sauce Ingredients:

  • 6 egg yolks
  • 2 tablespoons lemon juice, or more as desired for flavor
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 cup unsalted butter, melted and hot

Instructions

1. Preheat oven  to 375 degrees Fahrenheit.

2. Grease a 9×13 baking dish with butter.

3. Lay out English muffin halves on a flat surface. Top each one with a Canadian bacon slice, a heaping tablespoon of spinach and a slice of Swiss cheese between each English muffin. Carefully arrange the muffin stacks in the baking dish, slightly overlapping each other. Set aside.

4. In a separate bowl whisk together eggs, milk, yogurt, garlic powder, onion powder, paprika and nutmeg.

5. Pour the egg mixture over the top of the English muffins; press down on the English muffins so they are nearly submerged in the egg mixture. It's OK if the edges stick out from the egg mixture slightly. Cover the casserole dish and refrigerate overnight, or for at least 4 hours.

6. Bake, covered, for 30 minutes.

7. Remove cover and continue to bake for 25 to 30 more minutes, or until casserole is set and top of the muffins are golden brown.

8. Remove from oven.

9. Let stand for 10 minutes.

10. Serve with Hollandaise sauce.

 

Hollandaise Sauce Instructions: 

1. Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 minute, until it’s hot. Alternatively, you could heat it on the stove.

2. Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high-powered blender and blend for 5 seconds until combined. 

3. With the blender running on medium-high, slowly stream in the hot butter into the mixture until it’s emulsified.

4. Pour the hollandaise sauce into a small bowl and serve while warm.