Eggs Benedict Casserole

"This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary."
 
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photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
1hr 20mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  • Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  • Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  • While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
  • Makes 10 servings.
  • NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Questions & Replies

  1. Does this freeze (sans sauce)? I would like to bake it in muffin cups and use as desired for my husband and I.
     
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Reviews

  1. I made this recipe for Sunday School at church, and it was a big hit! I tried another user's version of Hollandaise, and that is an experience I won't try again... Next time I'll just use a pre-made mix, like the Knorr package. But this base casserole is excellent, even without the sauce! In fact, if you're a fan of southwestern flavors, loading up with salsa, jalapenos, etc would be a really yummy touch!
     
  2. Made this for dinner, topped with your easy hollandaise sauce. I let it soak overnight. If I make it again, I won't let it soak as long or I will toast the muffins before assembling. They were a little soggy. A good eggs benedict alternative, but we'll probably stick to the real thing.
     
  3. This was a great make ahead breakfast and a change of pace from other breakfast casseroles. I didn't make the hollanaise sauce but used Knorr packaged mix for convenience. If you use the mix, add 1-2 teaspoons of lemon juice.
     
  4. Very easy and good. I halved this recipe because there was only my hubby and myself. I had enough for a second breakfast. I made it in the morning so it didn't soak over night and it only took 40 minutes total to bake. I made my sauce from a envelope mix. I woll be making this again and again. Thanks for sharing.<br/>Sherry from Iowa
     
  5. This was a hit, but I would make some changes to it. I used Knorr's hollandaise sauce and it was really easy. I would add salt, pepper, and a dash of maybe cayenne next time. I did not add cheese as others did. I toasted the muffins and they were just a tiny bit soft, so I would imagine had I not done that they would be really soggy. I made this and french toast casserole Christmas morning and the eggs benny was definitely the biggest hit!
     
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Tweaks

  1. Adding hollandaise sauce prior to cutting and divvying it out.
     
  2. My family is different when it comes to eggs benedict. When I make it, for my husband we use eggs over easy, no eggs for my son and I and we use ham instead of canadian bacon. However the family loved this recipe. The only change I made was by using ham instead of the bacon. Will be making a lot in the future. Thanks for posting. ChefRaylene
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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