Eggs Benedict Casserole
This Eggs Benedict casserole is super easy and the perfect recipe for those special occasions like Mother’s Day or Christmas morning. While it tastes and looks like you have spent hours on this recipe, only you will know how simple it was to make.
Servings: 10 Servings
Calories: 395kcal
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Kitchen Essentials
Tart Pan
Cake Pan Set
Rectangle Tart Pan
Stainless Steel Bowls
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Ingredients
- 6 English Muffins cut into 1-inch pieces-can use any hearty bread cubed-about 6 cups
- 6 Ounces Canadian Bacon cut into bite-sized pieces. Can use any type of ham for this
- 8 Large Eggs
- 2 Cups Milk
- 6 Ounces Gouda Cheese Shredded
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
Hollandaise Sauce
- 4 Large Egg Yolks
- ½ Cup Heavy Whipping Cream
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- ½ Cup Butter Softened
text ingredients
Instructions
- Place the cubed bread in a greased 9 X 13 baking dish. Top with the cut up Canadian Bacon or Ham pieces, and shredded cheese.
- In a large bowl, whisk together the eggs, milk and onion powder. Pour over the top of the ingredients in the pan.
- Sprinkle on the paprika.
- Bake uncovered at 375 degrees Fahrenheit for 50 minutes or until the center is baked through. This can be tested using a knife inserted into the center. If it comes out clean, the center is done.
Making the Hollandaise Sauce
- While the bread, ham, and cheese mixture is in the oven, start the Hollandaise sauce. However, I generally wait till the last 10-15 minutes of baking to even start the sauce. It goes together very quickly.
- Using a metal bowl over simmering water or a double boiler, whisk the egg yolks until blended.
- Add the cream, lemon juice, and mustard; and whisk to combine.
- Add the softened butter and whisk continuously a minute or two until the sauce is thick enough to coat a metal spoon.
- The sauce is ready for pouring over the Eggs Benedict Casserole.
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Notes
Storing Leftovers
This is a wonderful recipe to reserve as a leftover. I store the bread casserole separately from the sauce. However, they are both in airtight containers in the refrigerator for food safety. They will keep up to 4 days. To reheat, the bread casserole can be placed back in the oven to bake until warmed through, approximately 20 minutes at 350 degrees F. However, this is a nice one to microwave one piece at a time. I microwave the sauce too, just 30 seconds at a time, and pour it over my piece of Eggs benedict casserole. The sauce is still rich and velvety over the warmed bread mixture.Freezing the Breakfast Casserole
This can be frozen both before baking and after it is baked. Just make sure it is in a container that can go from the freezer to the oven safely when heating it up. Add an extra 30-45 minutes to the baking time as it is frozen. However, I would make the Hollandaise sauce fresh and not freeze that. It only takes a few minutes to make this sauce while the casserole is in the oven baking.Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 555mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 2mg
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