Indulge in the rich flavors of this eggs benedict casserole recipe, perfect for brunch gatherings or a cozy family breakfast. This dish combines the classic elements of eggs benedict with a comforting casserole format, making it easy to serve a crowd. With layers of toasted English muffins, creamy hollandaise, and perfectly poached eggs, this recipe is sure to impress your guests and leave them asking for seconds!
Ingredients
- 6 English muffins, split
- 12 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup diced ham or Canadian bacon
- 1/2 cup hollandaise sauce (store-bought or homemade)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped chives for garnish
- Butter for greasing the baking dish
Servings and Cooking Time
This recipe serves 8. Preparation time is 20 minutes, and cooking time is approximately 35-40 minutes.
Nutritional Value
Each serving (1/8 of the casserole) contains approximately:
– Calories: 350
– Protein: 20g
– Carbohydrates: 30g
– Fat: 18g
– Fiber: 2g
This nutritional information is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a large baking dish with butter.
- Layer the split English muffins in the bottom of the dish, cut side up.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the English muffins evenly.
- Sprinkle diced ham or Canadian bacon over the top.
- Drizzle hollandaise sauce and sprinkle cheddar cheese over everything.
- Bake in the preheated oven for 35-40 minutes until the eggs are set.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped chives before serving.
Alternative Ingredients
You can substitute English muffins with croissants or bagels for a different texture. Additionally, feel free to use turkey bacon or cooked spinach for a healthier option. Homemade hollandaise can also be replaced with a lighter version made with Greek yogurt.
Serving and Pairings
This eggs benedict casserole pairs beautifully with fresh fruit, a light salad, or crispy hash browns. For beverages, consider serving with mimosas or freshly brewed coffee for a complete brunch experience.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This casserole can also be frozen; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Overcooking the eggs can lead to a rubbery texture; keep an eye on baking time.
- Not greasing the dish properly may cause sticking.
- Using stale English muffins can affect the texture; always use fresh ones.
- Skipping the seasoning can dull the flavors; be generous with salt and pepper.
- Failing to let the casserole cool slightly before cutting can cause it to fall apart.
Helpful Tips
- For creamier texture, add a splash of cream to the egg mixture.
- Let the casserole sit for 5-10 minutes before serving for easier slicing.
- Experiment with different cheeses like Gruyère or feta for unique flavors.
- Prepare the casserole the night before and bake it in the morning for convenience.
FAQs
Can I make eggs benedict casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Just bake it in the morning, adding a few extra minutes to the cooking time to ensure it’s heated through.
What can I substitute for hollandaise sauce?
If you don’t have hollandaise sauce, consider using a creamy cheese sauce or a yogurt-based sauce as a lighter alternative.
Is this dish suitable for a gluten-free diet?
You can make this dish gluten-free by using gluten-free bread or muffins instead of traditional English muffins.
Can I add vegetables to the casserole?
Absolutely! Feel free to add sautéed spinach, bell peppers, or mushrooms for added flavor and nutrition.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This eggs benedict casserole recipe offers a delicious twist on a classic brunch favorite. With its rich flavors and comforting texture, it’s perfect for gatherings or a special family breakfast. Enjoy this easy-to-make dish that will surely impress your guests and leave everyone happy!
Eggs Benedict Casserole
Ingredients
- 6 English muffins split
- 12 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup diced ham or Canadian bacon
- 1/2 cup hollandaise sauce
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped chives for garnish
- Butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a large baking dish with butter.
- Layer the split English muffins in the bottom of the dish, cut side up.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the English muffins evenly.
- Sprinkle diced ham or Canadian bacon over the top.
- Drizzle hollandaise sauce and sprinkle cheddar cheese over everything.
- Bake in the preheated oven for 35-40 minutes until the eggs are set.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped chives before serving.
