This Eggs Benedict Casserole is a fun twist on the classic breakfast dish! With layers of poached eggs, ham, and buttery English muffins, it’s baked to perfection.
It’s super easy to make and perfect for feeding a crowd. Just assemble it the night before, and in the morning, you’ll have a delicious brunch ready to go. Who doesn’t love breakfast in a pan? 🍳
Key Ingredients & Substitutions
Eggs: The star of this dish! Large eggs give the casserole its richness. If you’re looking for something lighter, you might try using egg whites instead. However, whole eggs give a better flavor and texture.
Milk: Whole milk is a must for a creamy texture, but you can use 2% or even non-dairy milk, like almond or oat milk. Just check that they are unsweetened to avoid an odd flavor.
Dijon Mustard: Adds a nice tang. If you don’t have it on hand, yellow mustard works too, or you could skip it if you prefer a milder taste.
C Canadian Bacon: This is traditional, but thick-cut bacon or even turkey bacon works well too. You can also use ham if you have that instead.
Cheddar Cheese: I love sharp cheddar for added flavor, but you could substitute with mozzarella for a milder taste, or try a mix of cheeses like Monterey Jack and Gruyère for a unique twist.
How Do You Make Hollandaise Sauce Without Scrambling the Eggs?
A smooth hollandaise can be tricky, but using a double boiler is key. This method gently cooks the egg yolks, preventing them from scrambling. Here’s how to do it:
- Fill a pot with a little water and let it simmer, then place a heatproof bowl over it.
- Whisk egg yolks and lemon juice in the bowl until thick. Keep whisking! You want it to double in volume.
- Slowly pour in warm melted butter while whisking continuously. Don’t rush this part; it helps create the emulsion.
- Once combined, season with salt and cayenne for the perfect taste!
Remember, if the sauce gets too thick, you can add a tsp of warm water to loosen it. Happy cooking!
How to Make Eggs Benedict Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 6 slices of Canadian bacon or thick-cut bacon, cooked and chopped
- 4 cups cubed crusty bread (such as French or sourdough)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley (for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (1 stick), melted and warm
- Salt and cayenne pepper or hot sauce, to taste
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare, followed by 30-40 minutes of baking time. So, in total, you can expect to spend around 1 hour on this recipe from start to finish. Once it’s done baking, don’t forget the few minutes needed to whip up the hollandaise sauce—it’s worth every second!
Step-by-Step Instructions:
1. Prepare the Casserole Base:
First, preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. This will make sure your casserole doesn’t stick!
2. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and freshly ground black pepper. Keep whisking until everything is combined and smooth. This mixture is the base of your casserole!
3. Combine with Ingredients:
Next up, add the cubed bread, chopped cooked bacon, and shredded cheddar cheese to the egg mixture. Gently stir everything together, allowing the bread to soak up that delicious egg mixture.
4. Pour into Baking Dish:
Now, pour the assembled mixture into your greased baking dish and spread it out evenly. Make sure it’s well distributed for even cooking.
5. Bake the Casserole:
Pop the dish into the preheated oven and bake it uncovered for about 30-40 minutes. You’ll know it’s ready when the casserole is set and golden on top. Your kitchen will smell amazing!
6. Prepare the Hollandaise Sauce:
While the casserole is baking, let’s make the hollandaise sauce. Place a heatproof bowl over a pot of simmering water (this is your double boiler). In the bowl, whisk together the egg yolks and lemon juice for about a minute, until thick and doubled in volume.
Slowly drizzle in the warm melted butter while whisking continually until the sauce becomes thick and smooth. Add a pinch of salt and some cayenne pepper or hot sauce according to your taste. This sauce brings everything together!
7. Finish the Casserole:
Once your casserole is baked to perfection, take it out of the oven. Spoon a generous amount of the warm hollandaise sauce over each serving for that classic Eggs Benedict experience.
8. Garnish and Serve:
Finish by garnishing with chopped fresh parsley and a sprinkle of black pepper. Serve immediately and perhaps pair it with some roasted asparagus or crispy potatoes for a complete meal!
This recipe replicates the classic flavors of Eggs Benedict in a hearty, baked casserole form with runny yolk-like richness, crispy bacon, melted cheese, and a smooth hollandaise topping. Enjoy every bite!
Can I Use Different Types of Bread?
Absolutely! While crusty bread like French or sourdough works best, you can also use brioche or even bagels for a unique twist. Just ensure the bread is a bit stale to help soak up the egg mixture without becoming too mushy.
Can I Make This Casserole Vegetarian?
Yes! Simply omit the bacon and replace it with your choice of vegetables, like sautéed spinach, bell peppers, or mushrooms. You can also add some diced tomatoes for extra flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, you can warm it in the oven at 350°F (175°C) until heated through, which will help maintain its texture.
Can I Freeze the Casserole?
Yes, you can freeze the unbaked casserole! Just prepare everything up to the baking step, cover tightly, and freeze for up to 2 months. When ready to bake, thaw it in the fridge overnight and then bake as directed. The hollandaise should be made fresh, though, for the best flavor.
