Elevate Your Brunch Game with Eggs Benedict Casserole with Hollandaise Sauce
If you’re looking for a dish that can transform your brunch from basic to dazzling, look no further than Eggs Benedict Casserole with Hollandaise Sauce. This delightful recipe combines the classic flavors of a traditional Eggs Benedict, right in a warm, hearty casserole. Picture this: it’s early Sunday morning, you have friends or family over, and everyone’s a bit groggy. Nothing wakes them up quite like this tantalizing dish, a surefire way to impress without keeping your kitchen heat cranked up all day. Perfect for busy mornings and cozy gatherings, this eggy wonder will have them coming back for seconds!
Why You’ll Love This Eggs Benedict Casserole
First off, let’s address the elephant in the room—who has time to poach eggs for brunch? With this Eggs Benedict Casserole, you can prepare everything the night before and pop it in the oven when you wake up. Plus, it’s so good, your guests won’t even know you didn’t spend hours slaving away in the kitchen. It’s all about making your life easier while creating delicious memories around the table.
Ingredients
To whip up this luscious casserole, you’ll need the following:
- 12 large eggs
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz) package English muffins, torn into bite-sized pieces
- 8 oz Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
For the Hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Steps to Culinary Bliss
Preheat your oven to 350°F (175°C). This is where the magic will happen!
Whisk together the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until well combined. Trust me, this is where you’ll feel like a culinary genius.
Layer the torn English muffins in a greased 9×13 inch baking dish. Spread those Canadian bacon pieces evenly on top—don’t be stingy!
Pour the egg mixture all over the English muffin and bacon. It might look a little saucy, and that’s a good thing.
Sprinkle the shredded cheddar cheese and chives on top. Who doesn’t love a little cheesy goodness?
Cover with plastic wrap (and don’t forget to shout, “this is going to be epic!” for good measure) and refrigerate for at least 2 hours or overnight.
Bake uncovered for 35-40 minutes, or until the casserole is set and the top is a lovely golden brown. Your kitchen will smell like a brunch paradise!
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until it’s thickened and pale.
Set the bowl over a pot of simmering water, whisking consistently while slowly drizzling in the melted butter until the sauce is thick and creamy.
Season with a pinch of salt and a sprinkle of cayenne pepper to kick it up a notch. Remember, if your sauce looks a little lumpy, don’t worry — it’s all part of the magic!
Serve the casserole hot, drizzled generously with your homemade Hollandaise sauce. Voilà! You now have a brunch masterpiece.
Cooking Tips for a Winning Casserole
- For extra flavor, try adding some sautéed spinach or diced tomatoes to the layers. Taking this recipe “off-script” can surprise and delight your guests!
- Feel free to prepare the casserole the night before—this way, you’ll wake up to an aromatic breakfast ready to be baked.
A Personal Touch
I first discovered this Eggs Benedict Casserole during a hectic holiday brunch with my family. Initially frazzled trying to get everything prepped while my kids were “helping” (which, let’s be honest, often means creating more chaos than assistance!), I decided to give this recipe a whirl. It became a family favorite almost immediately, especially since my kids would load on the Hollandaise sauce, declaring it "buttery deliciousness."
FAQs
Can I substitute Canadian bacon in this recipe?
Absolutely! Feel free to use ham, bacon, or even a vegetarian option like sautéed mushrooms. Customize it to your heart’s desire!
How can I store leftovers?
Store the leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture!
Now, whether you’re having friends over, enjoying a lazy Sunday, or simply want to treat yourself, Eggs Benedict Casserole with Hollandaise Sauce is the ticket to a satisfying and delightful meal. You can even check out my Tips for Easy Brunch Hosting to elevate your next gathering!
So grab your apron, unleash your inner chef, and whip up this delicious dish. Who knew brunch could be this easy and fabulous? Enjoy every bite!
Meta Description:
Eggs Benedict Casserole with Hollandaise Sauce is the perfect recipe for impressing guests. Quick, easy, and delicious, try it today!
Eggs Benedict Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Whisk together the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until well combined.
- Layer the torn English muffins in a greased 9x13 inch baking dish. Spread the Canadian bacon pieces evenly on top.
- Pour the egg mixture all over the English muffins and bacon.
- Sprinkle the shredded cheddar cheese and chives on top.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Bake uncovered for 35-40 minutes, or until the casserole is set and the top is golden brown.
- In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
- Set the bowl over a pot of simmering water, whisking continuously while slowly drizzling in the melted butter until the sauce is thick and creamy.
- Season with a pinch of salt and a sprinkle of cayenne pepper.
- Serve the casserole hot, drizzled generously with the homemade Hollandaise sauce.