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Baked Eggs Florentine Casserole

10/10/2024
Cheese
Total time: 65 min
Servings: 8
Eggs florentine casserole resting on countertop
Cheese Butter Yogurt Milk

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.

3 people made this

Ingredients:

  • Butter , for greasing the baking dish
  • 12 Slices Canadian Bacon
  • 6 English Muffin , split
  • 10 Ounces Chopped Spinach , thawed and squeezed dry
  • 6 Slices Swiss Cheese , cut in half diagonally
  • 8 Egg
  • 1 Cup Milk
  • 1 Cup Low-Fat Plain Yogurt , or 2 cups of milk
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Ground Nutmeg
See preparation

For Hollandaise Sauce

  • 6 Egg Yolk
  • 2 Tablespoons Lemon Juice , or more as desired for flavor
  • 2 Teaspoons Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1 Pinch Cayenne Pepper
  • 1 Cup Unsalted Butter , melted and hot
See preparation

Directions:

  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. Serve with Hollandaise sauce.

For Hollandaise Sauce

  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.

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