Eggs Benedict Casserole: A Delicious Twist on a Classic Breakfast Dish
Start your day off right with our Eggs Benedict Casserole recipe! This delightful twist on the classic Eggs Benedict combines all the flavors you love in an easy-to-make casserole that’s perfect for breakfast or brunch. With layers of English muffins, diced ham, eggs, and creamy hollandaise sauce, this casserole is sure to become a new family favorite.
Ingredients:
- 8 English muffins, cut into 1-inch pieces
- 2 cups of diced cooked ham
- 8 large eggs
- 2 cups of whole milk
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- 1 cup of shredded sharp cheddar cheese
- 1 package (1.25 ounces) of hollandaise sauce mix (or homemade hollandaise, if you prefer)
Pro Tip: Use high-quality, farm-fresh eggs for the best flavor and texture.
Instructions:
- Prepare the Casserole:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- Arrange the English muffin pieces in the bottom of the prepared baking dish. Sprinkle the diced ham evenly over the English muffins.
- Whisk the Eggs:
- In a large mixing bowl, whisk together the eggs, whole milk, onion powder, paprika, kosher salt, garlic powder, and black pepper until well combined.
- Pour Over the Muffins:
- Pour the egg mixture evenly over the English muffins and ham in the baking dish. Use a spatula to gently press down on the muffins to ensure they are submerged in the egg mixture.
- Add Cheese:
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake:
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Prepare Hollandaise Sauce:
- While the casserole is baking, prepare the hollandaise sauce according to the package instructions or make homemade hollandaise if preferred.
- Serve:
- Once the casserole is done baking, remove it from the oven and let it cool for a few minutes before serving. Drizzle the hollandaise sauce over individual servings.
Cook Notes and Variations:
- Vegetarian Option: Omit the ham and add sautéed vegetables like spinach, bell peppers, or mushrooms for a vegetarian version of this casserole.
- Customize the Spices: Feel free to adjust the seasonings to suit your taste preferences. Add a pinch of cayenne pepper for a spicy kick or a dash of hot sauce for extra flavor.
- Add-Ons: Get creative with additional toppings like chopped fresh herbs, diced avocado, or crumbled bacon for added texture and flavor.
Keto and Low-Carb Versions:
Keto Version:
- Substitute the English muffins with low-carb alternatives like almond flour bread or keto-friendly bread.
- Use heavy cream instead of whole milk to lower the carb count.
Low-Carb Version:
- Replace the English muffins with sliced zucchini or cauliflower florets to reduce the carb content.
- Skip the hollandaise sauce or make a low-carb version using ingredients like Greek yogurt, mayonnaise, and lemon juice.
In conclusion, our Eggs Benedict Casserole is a delicious and convenient way to enjoy the classic flavors of Eggs Benedict in a hearty casserole form. Whether you’re hosting brunch for friends or looking for a satisfying breakfast option for the family, this casserole is sure to impress. With its layers of English muffins, ham, eggs, cheese, and creamy hollandaise sauce, every bite is a delight. Try it out for your next breakfast or brunch gathering and watch it disappear in no time!
Frequently Asked Questions (FAQs):
Q: Can I make this casserole ahead of time? A: Yes, you can assemble the casserole the night before, cover it with plastic wrap, and refrigerate it overnight. Then, simply bake it in the morning as directed.
Q: Can I use pre-cooked ham or leftover ham for this recipe? A: Absolutely! Pre-cooked or leftover ham works perfectly in this recipe. Just be sure to dice it into small pieces before adding it to the casserole.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover casserole slices in an airtight container for up to 2-3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven or microwave until heated through.
