Eggs Benedict casserole places a crowd-friendly spin on a traditional brunch dish with all of the acquainted elements, together with do-it-yourself hollandaise sauce! This casserole wants solely 10 minutes of prep, and you can also make it forward and refrigerate it in a single day.
If you happen to love eggs Benedict and eggs Halifax, I feel you’re going to like this breakfast casserole simply as a lot, if no more!
This Eggs Benedict casserole recipe combines all of the stuff you love in regards to the traditional brunch dish into a simple in a single day breakfast casserole. It has squishy English muffins and salty Canadian bacon, layered right into a baking dish and soaked in custard, similar to a baked French toast. After baking, I high the casserole with do-it-yourself blender hollandaise sauce.
The Fantastic thing about This Eggs Benedict Casserole, Defined
- Basic flavors, much less effort. I really like that this casserole tastes JUST like Eggs Benedict, with out having to poach the eggs, fry the bacon, and put together each part individually.
- 10 minutes of prep. Layer the elements, pour over the custard, and refrigerate!
- Make it forward. This Eggs Benedict casserole wants a number of hours of chilling time, making it a really perfect make-ahead breakfast for holidays and weekends (I see you across the nook, Easter).
You’ll Want These Elements
- English Muffins – Sliced open and reduce into cubes. You could possibly additionally make this recipe with one other sort of day-old, sturdy, cubed bread that you just’d use for French toast.
- Canadian Bacon – Once more, that is the traditional alternative for Eggs Benedict. Be at liberty to swap it for an additional pre-cooked, cured meat, like diced ham or turkey ham. To make use of streaky bacon, you’ll have to prepare dinner it first.
- Eggs, Milk, Heavy Cream – To make the custard. You may swap heavy cream with half-and-half for a lighter choice.
- Butter – Melted and cooled.
- Seasonings – Onion powder and paprika increase the flavour within the custard.
Home made Hollandaise Sauce
- Egg Yolks – Separate the eggs whereas they’re chilly (it’s simpler). Save the egg whites for an egg white wrap or egg white frittata.
- Heavy Cream – Half-and-half will work right here, too.
- Lemon Juice – Freshly squeezed is greatest, however since there’s solely a small quantity, bottled lemon juice may even work.
- Mustard – This may be yellow mustard or Dijon mustard.
- Butter – The fat in heat, melted butter assist emulsify the sauce, making a creamy consistency.
Recipe Suggestions
- Toast the English muffins. The English muffins have to be toasted and dried so that they don’t flip to mush within the custard. You are able to do this within the oven, so that you don’t have to toast every muffin individually.
- Use heat, melted butter for the sauce. The butter for the hollandaise sauce must be heat (not scorching) to mix easily and emulsify the elements. If the butter is just too scorching, nonetheless, it’ll curdle the eggs.
- Save your further hollandaise. You probably have leftover hollandaise sauce, refrigerate it hermetic and drizzle it over sautéed asparagus or broccoli. Or, use it as a creamy topping for salmon or steak.
What to Serve With Eggs Benedict Casserole
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Put together the casserole:
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Prep. Preheat your oven to 400˚F.
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Toast the muffins. Unfold the cubed English muffins on a big baking sheet. Then toast them within the oven for 3-4 minutes, ensuring they don’t burn. You could possibly additionally broil them for 1-2 minutes till toasted.
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Assemble. Add a layer of toasted muffins in a barely greased casserole dish, adopted by chopped Canadian bacon. Repeat layers till you’ve used all elements. Put aside.
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Combine the liquid elements. Beat the eggs, milk, heavy cream, melted butter, salt, pepper (to style), onion powder, and paprika in a big bowl. Pour the combination over the muffins and bacon. Cowl and refrigerate for 4 hours or in a single day.
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Bake the casserole. Preheat the oven to 375ºF. Cowl your casserole with aluminum foil and bake for 35 minutes. Take away the foil and proceed baking for 10-Quarter-hour extra. The middle could also be a bit jiggly, and that is okay. Let it relaxation for a minimum of 10 minutes whilst you make the sauce.
Make the sauce:
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Mix. In the meantime, put together the Hollandaise sauce by including the egg yolks, cream, lemon juice, salt, and pepper to a blender. Mix till effectively mixed.
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Add the melted butter. Whereas the blender is operating on low, slowly drizzle within the melted butter. Mix till emulsified.
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End and serve. Drizzle the sauce over the eggs Benedict casserole. Garnish the casserole with some spring onions, and serve.
- Bread decisions. If you happen to don’t have English muffins, use any stale bread you’ve readily available.
- Use heat butter for the sauce. Your butter for the hollandaise sauce have to be heat, however not scorching. Whether it is too scorching, the eggs will curdle.
- Ham choices. As a substitute of Canadian bacon, you need to use ham or turkey ham.
Energy: 486kcal | Carbohydrates: 21g | Protein: 18g | Fats: 37g | Saturated Fats: 20g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 330mg | Sodium: 550mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1402IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg
Dietary information is an estimate and supplied as courtesy. Values could range in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
Find out how to Make This Eggs Benedict Casserole
You’ll assemble this casserole similar to a bread pudding. I like to do that the day earlier than I plan to bake it, so the chunks of English muffin can take in the eggy custard’s taste.
- Toast the English muffins. Slice the English muffins in half, then into cubes. Unfold the items out onto a baking sheet. Bake in a 400ºF oven for 3-4 minutes. Or, toast the cubes below the broiler for 1-2 minutes, till browned.
- Assemble. Subsequent, unfold a layer of toasted English muffins right into a greased casserole dish. Add a layer of chopped Canadian bacon, and repeat till you’ve used up the elements.
- Make the custard. Beat the eggs in a bowl and whisk within the milk, heavy cream, melted butter, and seasonings. Pour this over your assembled muffins and bacon within the baking dish.
- Chill. Cowl the casserole, and pop it into the fridge. It ought to chill for a minimum of 4 hours, ideally in a single day.
- Bake. Once you’re able to bake, take away any plastic masking and canopy the casserole with foil. Bake at 375ºF for 35 minutes, then take away the foil and bake for an additional 10-Quarter-hour to brown the highest. The casserole could jiggle a bit within the heart when it comes out of the oven, and that’s OK. It’ll relaxation whilst you put together the hollandaise.
Make the Sauce and Serve
Similar to making pie crust and muffin batter within the blender, this hollandaise sauce is fast and tremendous straightforward.
- Mix the sauce. Mix the egg yolks, cream, and lemon juice within the blender or meals processor. Season with salt and pepper, and mix till effectively mixed.
- Add melted butter. Go away the blender operating on low whilst you slowly drizzle heat, melted butter into the hollandaise sauce. Preserve mixing as that emulsifies right into a silky-smooth consistency.
- Pour the sauce over the casserole. You may pour the sauce over the entire baked casserole, or drizzle the hollandaise over particular person slices. Sprinkle on some inexperienced onions or chives in case you’d like, and serve.
Storing and Reheating Leftovers
- Refrigerate. Retailer any leftovers lined within the fridge for as much as 3 days.
- Reheat. Reheat this casserole entire or in slices in a 350ºF oven. You could possibly additionally use the microwave to reheat smaller parts.
- Freeze. To freeze the baked Eggs Benedict casserole, wrap it in a layer of plastic wrap, then a layer of foil. Freeze for as much as 2 months. You may reheat it from frozen or thaw it first within the fridge.
