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Eggs Benedict is a classic brunch favorite, but making it for a crowd can be a hassle. Enter the Eggs Benedict Casserole. This dish combines all the flavors you love in a convenient, make-ahead format. Perfect for lazy weekends or special occasions, this recipe will have your guests coming back for seconds. Let's dive in!
The name of the recipe: Eggs Benedict Casserole Recipe
Ingredients:
- 6 pcs cut into 1-inch pieces english muffins
- 12 pcs eggs
- 2 cups milk
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 lb diced canadian bacon
- 4 pcs egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup melted butter
- 1 pinch cayenne pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
- Layer half of the english muffin pieces in a greased baking dish. Top with half of the canadian bacon. Repeat layers.
- Pour egg mixture over the top. Cover and refrigerate for at least 1 hour or overnight.
- Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean.
- For hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Slowly whisk in melted butter. Add cayenne pepper.
- Serve casserole with hollandaise sauce drizzled on top.
What You Will Need
Read more: Instant Pot Eggs Benedict Recipe
What you will need to make eggs benedict casserole
- English muffins: Provide a sturdy base, soaking up the egg mixture while adding a slightly chewy texture.
- Eggs: Bind everything together, creating a rich, custardy texture throughout the casserole.
- Milk: Adds moisture and helps create a creamy consistency in the egg mixture.
- Heavy cream: Enhances the richness and creaminess of the casserole, making it more indulgent.
- Canadian bacon: Adds a savory, smoky flavor that complements the eggs and muffins perfectly.
- Egg yolks: Essential for making the hollandaise sauce, adding richness and a smooth texture.
- Lemon juice: Provides a tangy brightness to the hollandaise sauce, balancing the richness.
- Melted butter: Key ingredient in hollandaise sauce, adding a velvety texture and buttery flavor.
- Cayenne pepper: Adds a subtle heat to the hollandaise sauce, enhancing its overall flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Eggs Benedict Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly.
- Mixing bowl: Needed to whisk together eggs, milk, and cream.
- Whisk: Helps combine ingredients smoothly without lumps.
- Heatproof bowl: Necessary for making the hollandaise sauce over simmering water.
- Knife: Used to check if the casserole is cooked through.
- Measuring cups: Ensures accurate measurement of liquids and solids.
- Refrigerator: Required to chill the casserole mixture before baking.
- Oven: Bakes the casserole to perfection at the right temperature.
Eggs Benedict Casserole
A delicious twist on the classic Eggs Benedict, perfect for brunch.
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Ingredients:
Main Ingredients
- 6 pcs English Muffins cut into 1-inch pieces
- 12 pcs Eggs
- 2 cups Milk
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 lb Canadian Bacon diced
Hollandaise Sauce
- 4 pcs Egg Yolks
- 1 tbsp Lemon Juice freshly squeezed
- 1/2 cup Butter melted
- 1 pinch Cayenne Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
- Layer half of the English muffin pieces in a greased baking dish. Top with half of the Canadian bacon. Repeat layers.
- Pour egg mixture over the top. Cover and refrigerate for at least 1 hour or overnight.
- Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean.
- For Hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Slowly whisk in melted butter. Add cayenne pepper.
- Serve casserole with Hollandaise sauce drizzled on top.
Notes:
Great for a make-ahead brunch dish.
Read more: Egg Beater Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 300mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare casserole as directed, but do not bake.
- Cover tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly in plastic wrap, then in aluminum foil.
- Freeze for up to 2 months.
- Thaw in refrigerator overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using day-old bread instead of fresh english muffins can give the casserole a better texture, as it soaks up the egg mixture more effectively.
Frequently Asked Questions
FAQ:
How long should I refrigerate the casserole before baking?
At least 1 hour, but overnight is better.
Can I use regular bacon instead of Canadian bacon?
Yes, just cook and crumble it first.
How do I know when the casserole is done?
A knife inserted near the center should come out clean.
Can I make the hollandaise sauce ahead of time?
It's best made fresh, but you can keep it warm for a short time.
What can I serve with this casserole?
Fresh fruit or a simple salad pairs well.
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