Indulge in the rich and creamy flavors of this eggs benedict casserole recipe. A delightful twist on the classic dish, this casserole is perfect for feeding a crowd or enjoying a cozy breakfast at home. Layers of English muffins, Canadian bacon, and a velvety hollandaise sauce create a mouthwatering experience that’s both satisfying and simple to prepare. Get ready to impress your family and friends with this delicious dish that will make any meal feel special!
Ingredients
– 6 English muffins, split
– 8 oz Canadian bacon, diced
– 12 large eggs
– 2 cups milk
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 1 cup hollandaise sauce
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 20 minutes, while the cooking time is around 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Protein: 20g
– Carbohydrates: 30g
– Fat: 20g
– Fiber: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. Layer the bottom with the split English muffins.
4. Evenly distribute the diced Canadian bacon over the muffins.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper.
6. Pour the egg mixture over the English muffins and bacon.
7. Sprinkle shredded cheddar cheese over the top.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes until set.
10. Drizzle hollandaise sauce over the top and garnish with parsley.
Alternative Ingredients
You can substitute the Canadian bacon with ham or sausage for a different flavor. Whole grain English muffins can be used for a healthier option, and you can replace cheddar with your favorite cheese like mozzarella or Swiss.
Serving and Pairings
Serve this delicious casserole with a fresh fruit salad or roasted potatoes for a hearty breakfast. A light green salad with vinaigrette also complements the richness of the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; just thaw in the refrigerator before reheating.
Cooking Mistakes
- Overbaking can lead to dryness; keep an eye on the casserole.
- Make sure to whisk eggs thoroughly to avoid clumps.
- Don’t skip greasing the baking dish to prevent sticking.
- Ensure the hollandaise sauce is warm but not boiling to avoid curdling.
- Let the casserole sit for a few minutes before serving for easier slicing.
Helpful Tips
- Use day-old English muffins for better texture.
- Prepare the casserole the night before for an easy morning meal.
- Add spinach or tomatoes for extra nutrition.
- Experiment with different cheeses for varied flavors.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Just bake it in the morning; it may need a few extra minutes in the oven.
What can I substitute for hollandaise sauce?
If you don’t want to make hollandaise, consider using a store-bought version or a creamy cheese sauce for a different twist.
Is this recipe suitable for meal prep?
Absolutely! This casserole is perfect for meal prepping. You can portion it out and store it in individual containers for easy breakfasts throughout the week.
Can I freeze leftovers?
Yes, this casserole freezes well. Just make sure it’s well-wrapped to avoid freezer burn, and it can last up to 2 months in the freezer.
What sides pair well with this dish?
Fresh fruit, a light salad, or even breakfast potatoes make great sides for this rich casserole.
Conclusion
This eggs benedict casserole recipe is a fantastic way to enjoy a classic breakfast dish in a new, convenient form. Whether it’s for a special occasion or a casual weekend brunch, this dish promises to impress and satisfy. Try it out, and you’ll surely make it a regular in your breakfast rotation!
Eggs Benedict Casserole
Ingredients
- 6 English muffins split
- 8 oz Canadian bacon diced
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup hollandaise sauce
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Layer the bottom with the split English muffins.
- Evenly distribute the diced Canadian bacon over the muffins.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the English muffins and bacon.
- Sprinkle shredded cheddar cheese over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until set.
- Drizzle hollandaise sauce over the top and garnish with parsley.
Nutrition
