Indulge in the delightful layers of our Eggs Benedict Casserole. This dish takes the iconic brunch staple and transforms it into a hearty, crowd-pleasing casserole. With a creamy hollandaise sauce, perfectly poached eggs, and savory Canadian bacon, this recipe is perfect for weekend gatherings or special occasions. Easy to prepare and absolutely delicious, it’s sure to impress your family and friends!
Ingredients
- 8 slices of English muffins, torn into pieces
- 12 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup Canadian bacon, diced
- 1/2 cup spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup hollandaise sauce (store-bought or homemade)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Protein: 20g
– Fat: 22g
– Carbohydrates: 20g
– Fiber: 2g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In the dish, layer the torn English muffins evenly on the bottom.
- In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the English muffins.
- Sprinkle diced Canadian bacon and chopped spinach on top.
- Top with shredded cheddar cheese evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until set and golden.
- Let it cool slightly before drizzling with hollandaise sauce and serving.
Alternative Ingredients
You can substitute English muffins with croissants or bagels for a different texture. For a lighter version, use egg whites instead of whole eggs and low-fat cheese.
Serving and Pairings
Serve this casserole with a side of fresh fruit or a light salad. It pairs excellently with mimosas or coffee for a complete brunch experience.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through. This casserole can also be frozen before baking; just thaw and bake when ready to serve.
Cooking Mistakes
- Not greasing the dish can lead to sticking.
- Overcooking the eggs will make them rubbery.
- Skipping the resting time can affect the texture.
- Using stale bread may result in a dry casserole.
- Not whisking the egg mixture thoroughly can cause uneven cooking.
- Forgetting to cover the dish initially can lead to over-browning.
Helpful Tips
- Use day-old English muffins for better texture.
- Customize with your favorite vegetables or meats.
- Prepping the night before makes morning cooking easier.
- Garnish with fresh herbs for added flavor.
- Consider adding hot sauce for a spicy kick.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Just add a few extra minutes to the baking time when you cook it.
What can I do if I don’t have hollandaise sauce?
You can make a quick version using mayonnaise, lemon juice, and Dijon mustard, or simply serve it with a drizzle of melted butter.
Can I freeze the eggs benedict casserole?
Absolutely! You can freeze it before baking. Just ensure it’s well wrapped, and when ready to serve, thaw in the fridge overnight before baking.
What type of cheese works best?
Cheddar cheese is traditional, but feel free to experiment with Gruyère or Monterey Jack for different flavors.
How do I know when the casserole is done?
The casserole is done when it is set in the middle and slightly golden on top. A knife inserted should come out clean.
Conclusion
This Eggs Benedict Casserole recipe is a delightful twist on a classic favorite. Perfect for brunch gatherings or family breakfasts, it combines the richness of eggs and hollandaise with the heartiness of a casserole. Easy to prepare and full of flavor, it’s sure to become a go-to dish in your recipe collection.
Eggs Benedict Casserole
Ingredients
- 8 slices of English muffins torn into pieces
- 12 large eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup Canadian bacon diced
- 1/2 cup spinach chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup hollandaise sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Layer the torn English muffins evenly on the bottom of the dish.
- In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the English muffins.
- Sprinkle diced Canadian bacon and chopped spinach on top.
- Top with shredded cheddar cheese evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until set and golden.
- Let it cool slightly before drizzling with hollandaise sauce and serving.
