Thrawn's Eggs Benedict Casserole

Cover Image for Thrawn's Eggs Benedict Casserole
Luke Stahlwalker
Luke Stahlwalker

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Vegetable oil, Canadian bacon slices (8oz), english muffins (6), scallions (1 bunch), eggs (6), whole milk, pepper, kosher salt, large egg yolks (6), fresh lemon juice, unsalted butter, Dijon mustard, and paprika



  • chop bacon into small quarter sized chunks

Stove Medium Skillet

  • add vegetable oil 1 tbsp

  • add chopped bacon and cook until lightly brown

  • remove bacon and place on plate with paper towel


  • toast english muffins

  • cut english muffins into quarter sized chunks


  • finely chop white parts of scallions

Small bowl (mixture)

  • add eggs 6

  • add whole milk 2 cups

  • add pepper 3/4 tsp

  • add kosher salt 2 tsp

  • whisk together

Pan (9x13)

  • spray pam or butter

  • add layer of chopped english muffins

  • add layer of chopped Canadian bacon

  • sprinkle in finely chopped scallions

  • pour in mixture


  • 350 degrees 40 mins

Stove Small Skillet

  • melt unsalted butter 1 cup on medium-low

  • do not let butter brown, stir often

Hollandaise Sauce (blender)

  • add egg yolks 6

  • lemon juice 1 tbsp

  • Dijon mustard 1 tbsp

  • salt 1 tsp

  • blend on medium 5 seconds

  • with blender running on low speed, slowly pour hot melted butter through opening blender lid

  • process until mixture is smooth and think about 1 minute


  • once dish is done cooking, drizzle Hollandaise sauce over

  • sprinkle paprika

  • optional add finally chopped green scallion parts over the top