Crockpot Eggs Benedict Casserole - from scratch, rich and creamy hollandaise sauce drizzled over light and fluffy eggs benedict casserole made with English muffins, smoky Canadian bacon, fresh spinach, and slow-cooked to perfection. An updated, hands-off, take on a breakfast classic.
Lightly spray the slow cooker with non-stick spray. Cut English muffins and Canadian bacon into ½” pieces and add to the slow cooker. Top with the diced peppers and spinach and stir to evenly distribute.
In a large mixing bowl, combine eggs, heavy cream, salt, pepper, and minced garlic. Whisk well and then pour over the top of the slow cooker.
Cover and cook on LOW for 5 hours.
After 5 hours, top with cheese, replace cover, and cook for another 15 minutes, or until the cheese has melted.
While the cheese is melting, prepare the hollandaise sauce. Add egg yolks, lemon juice, dijon, garlic, and pepper to a blender or food processor. Purée for 10 seconds.
Melt butter in the microwave for 1 minute. It may be done melting prior to the one minute mark, however, continue to microwave after it has melted to be sure the butter is hot. Slowly add the melted butter to the blender and purée until emulsified.
**It is important to be sure not to let the hot butter sit with the egg yolks too long or it can start to scramble the eggs, add a little bit at a time and puree quickly**
Serve casserole with a drizzle of hollandaise sauce and garnish with a sprinkle of cayenne pepper and micro greens.
Store leftovers in an airtight container in the fridge for up to 3 days.