Eggs Benedict Casserole

23 Nov

There is nothing better on a weekend morning than a fabulous brunch with family or friends. One of my favourite brunch foods is Eggs Benedict. I’ve never been able to master the art of poaching eggs properly, so I’ve avoided making Eggs Benedict on my own. So when I came across this recipe, I knew I had to give it a try, as it seemed very foolproof. What’s great about this recipe is that you prepare the casserole the night before, so you have minimal preparation when it’s time to eat.

Eggs Benedict Casserole

  • 1 lb ham, bacon, or whatever other meat you’d like (meatless works too)
  • 6 English muffins
  • 8 large eggs
  • 2 cups milk (rice milk works well, if you’re concerned about dairy)
  • 1 Tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon paprika
  • fresh chopped parsley for garnish

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 1-2 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup melted butter
  • salt and pepper to taste

Grease a 9×13 baking dish. Split the English muffins and cut into 1 inch pieces. Place half of the meat in the bottom of the dish. Top with the English muffins. Top with the remaining meat. In a large bowl, whisk together eggs, milk, onion powder, salt, garlic powder and pepper. Pour evenly over top of the casserole. Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes on lower middle rack. Uncover and bake for 10-15 minutes longer or until the centre is done.

Meanwhile, make the hollandaise sauce. If you’re pressed for time or don’t want to make the sauce from scratch, a packaged mix is a decent substitute. In a double broiler or metal bowl over simmering water (don’t let the bowl touch the water), constantly whisk together egg yolks, cream, lemon juice, mustard, and a pinch of salt and pepper. Continue whisking until the sauce is thick enough to coat the back of a spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly.

Serve casserole with the sauce and garnish with parsley.

eggs benedict casserole

2 Responses to “Eggs Benedict Casserole”

  1. Sarah @ Memoirs of an Amateur Cook November 23, 2013 at 12:17 pm #

    Love the sound of this recipe! Sounds foolproof and I love the fact you can prepare it in advance. I have a few tips foe poaching eggs on my blog by the way. Have you ever tried the clingfilm method?


  1. Happy Holidays! | Feast and Fare - December 15, 2013

    […] Eggs Benedict Casserole […]

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