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Introduction to Eggs Benedict Casserole with Hollandaise Sauce
Have you ever found yourself craving the luxurious brunch experience of Eggs Benedict but wished you could enjoy it in a convenient, family-style format? If so, the Eggs Benedict Casserole with Hollandaise Sauce is the answer to your brunch dreams. This dish combines all the classic flavors you adore in a traditional Eggs Benedict into an easy casserole form, making it perfect for gatherings or simply a delightful family breakfast.
Imagine fluffy pieces of toasted English muffins soaking up a rich custard made from eggs, cream, and spices, all layered with savory chicken ham and topped with a creamy, homemade Hollandaise sauce. This recipe eliminates the fuss of poaching eggs or making individual servings. With its delicious combination of textures and flavors, the Eggs Benedict Casserole with Hollandaise Sauce is sure to impress your guests or elevate your weekend brunch.
What makes this casserole even more special is the ability to customize it based on dietary preferences or what you have on hand. You can swap in different proteins, vegetables, and even cheeses. This versatility elevates the dish beyond a simple breakfast, making it a fantastic option for brunches, holiday gatherings, or even dinner. Whether you opt for traditional chicken ham or try smoked salmon or sautéed spinach, the result is a delightful fusion of tastes that everyone will love.
Key Benefits of Eggs Benedict Casserole with Hollandaise Sauce
Why You’ll Love This Recipe
- Perfect for serving a crowd or meal-prepping for the week.
- Layers of flavor from the ham, spices, and creamy sauce.
- Simple preparation that won’t keep you in the kitchen for hours.
- Versatile enough to accommodate various dietary restrictions and ingredient swaps.
- A delicious way to elevate your brunch game without the hassle of individual servings.
- Pairs beautifully with a variety of sides and beverages.
What Makes It Stand Out
This casserole does more than just replicate a classic dish; it offers a unique twist that allows you to enjoy all the flavors you love in one delicious serving. Its combination of textures—from crunchy toasted muffins to creamy sauce—creates a delightful eating experience. Plus, making it in advance allows flavors to meld beautifully, ensuring you’ll have a dish that feels thoughtfully prepared.
The opportunity to customize the Eggs Benedict Casserole with Hollandaise Sauce means you can tailor it to your preferences or even experiment with regional ingredients. Different countries have their own takes on eggs and sauces, and this dish could easily incorporate those elements, allowing for a culinary journey without leaving your kitchen.
Ingredients for Eggs Benedict Casserole with Hollandaise Sauce
Complete Ingredient List with Measurements
- 6 English muffins, toasted and chopped
- 12 ounces chicken ham, chopped (can substitute with other proteins)
- 8 large eggs
- 1 & 1/3 cups cream
- 2/3 cup whole milk (or any milk of choice)
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
For the Sauce:
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash of kosher salt
- 1/2 cup butter, melted
Substitutes and Alternatives
For those watching their diets, you can easily adjust the ingredients in the Eggs Benedict Casserole with Hollandaise Sauce. For instance, if you’re gluten-free, simple swaps for gluten-free bread can work wonders. Vegans can substitute the eggs with plant-based egg alternatives and use almond or coconut milk instead of cream.
If you’re lactose intolerant, another option is to use a dairy-free cream or milk substitute made from nuts or soy. Additionally, different proteins can be used instead of chicken ham, such as turkey bacon or even sautéed vegetables like mushrooms or spinach for a vegetarian twist.
How to Make Eggs Benedict Casserole with Hollandaise Sauce – Step-by-Step Directions
Step 1 – Prepare Ingredients
Begin by gathering all your ingredients. Toast the English muffins until golden brown, then let them cool before chopping them into bite-sized pieces.
Step 2 – Cook the Base
Grease a 9×13 inch casserole dish with butter or a non-stick spray. Evenly spread half of the chopped chicken ham across the bottom. Scatter your muffin pieces on top, followed by the remaining chicken ham.
Step 3 – Make the Egg Mixture
In a roomy bowl, whisk in the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder. Ensure everything is well combined with no lumps.
Step 4 – Assemble the Casserole
If using, sprinkle the shredded Monterey Jack cheese over the top of the muffin and ham layer. Next, pour your egg mixture evenly across the casserole, making sure to saturate the muffin pieces thoroughly.
Step 5 – Refrigerate
Cover the casserole dish tightly with aluminum foil and refrigerate overnight. This will allow the muffins to absorb the egg mixture and flavors fully. If you’re short on time, leave it in the fridge for at least 4 hours.
Step 6 – Preheat the Oven
When you’re ready to bake, preheat your oven to 375°F (190°C).
Step 7 – Bake the Casserole
Once the oven is ready, remove the foil from the casserole and place it in the oven. Bake covered for 35 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the edges are golden and the center is set.
Step 8 – Make the Hollandaise Sauce
While the casserole is baking, prepare the Hollandaise sauce. In a blender, combine egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt. Blend until smooth, and then slowly drizzle in the melted butter while blending until the sauce is creamy and thick.
Step 9 – Serve the Casserole
Once the casserole is baked and bubbly, remove it from the oven and allow it to cool slightly. Serve individual portions drizzled with the Hollandaise sauce or pour it over the entire dish for a decadent finish.
Step 10 – Enjoy!
Sit down, relax, and savor each bite of your well-deserved homemade Eggs Benedict Casserole with Hollandaise Sauce!
Serving Suggestions for Eggs Benedict Casserole with Hollandaise Sauce
Best Occasions to Serve This Dish
The versatility of the Eggs Benedict Casserole with Hollandaise Sauce makes it suitable for various occasions. It’s ideal as a show-stopping brunch centerpiece during holidays like Easter or Mother’s Day. Additionally, it serves wonderfully for family gatherings or when hosting friends for a cozy weekend breakfast.
What to Serve With It
This dish pairs beautifully with simple sides that complement its richness. Fresh fruit salads, lightly dressed greens, or crispy breakfast potatoes make excellent accompaniments. For beverages, consider coffee, mimosas, or refreshing smoothies to balance the savory flavors of the casserole.
How to Store Eggs Benedict Casserole with Hollandaise Sauce Properly
Best Storage Practices
To keep your leftovers fresh, store the Eggs Benedict Casserole with Hollandaise Sauce in an airtight container in the refrigerator. It will last for 4-5 days. Ensure that the casserole has cooled completely before sealing to prevent condensation inside the container.
Reheating and Freezing Tips
Reheat individual portions in the microwave or in the oven for roughly 15-20 minutes at 350°F (175°C) until warmed through. If you want to freeze it, slice the casserole and wrap portions tightly in plastic wrap followed by foil. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat.
Tips & Tricks for Eggs Benedict Casserole with Hollandaise Sauce
Mistakes to Avoid
- Not toasting the English muffins can lead to a soggy texture as they absorb too much liquid.
- Overbaking can result in a dry casserole, so keep an eye on the time.
- Forgetting to let the casserole cool slightly before serving makes it harder to cut and serve.
- Skipping the refrigerator step can prevent the flavors from melding beautifully.
- Not whisking the egg mixture well can leave lumps, affecting the creamy texture.
Extra Tips for Better Results
For enhanced flavor, consider adding freshly chopped herbs like chives or parsley to the egg mixture. Different cheeses like Gruyère or a sharp cheddar can amplify the richness as well. For a visually appealing dish, garnish with slices of fresh avocado or additional herbs when serving to elevate presentation.
Recipe Variations of Eggs Benedict Casserole with Hollandaise Sauce
Creative Twists
- Southern Style: Swap the chicken ham for crispy bacon and add a pinch of hot sauce to the egg mixture for a kick.
- Mediterranean: Use crumbled feta cheese and spinach instead of ham, and add diced tomatoes for a refreshing twist.
- Smoked Salmon: Replace the chicken ham with smoked salmon and sprinkle with capers for a seafood take on this classic dish.
Dietary Adjustments
For those following a vegan lifestyle, opt for plant-based egg replacers along with coconut cream or nut-based milk. Gluten-free individuals can use appropriate bread substitutes, ensuring a hassle-free meal that fits everyone’s needs.
Conclusion about Eggs Benedict Casserole with Hollandaise Sauce
The Eggs Benedict Casserole with Hollandaise Sauce is not just a meal; it’s an experience that brings comfort and joy to the breakfast table. With its unique twist on a classic recipe, it offers the perfect balance of convenience, flavor, and versatility. Whether you’re entertaining guests or simply treating yourself on a lazy weekend morning, this casserole makes it easy to indulge in a beloved dish without the fuss of individual servings. Don’t hesitate—try this recipe to elevate your brunch game today!
FAQs about Eggs Benedict Casserole with Hollandaise Sauce
How far in advance can I prepare the casserole?
You can prepare the Eggs Benedict Casserole with Hollandaise Sauce the night before and refrigerate it for up to 24 hours before baking.
Can I freeze the casserole before baking?
Absolutely! You can freeze the uncooked casserole by tightly wrapping it in plastic wrap and aluminum foil. When ready to use, thaw it in the fridge overnight and bake as directed.
What if I want to make it vegetarian?
To make this dish vegetarian, simply omit the chicken ham and replace it with sautéed vegetables like spinach, bell peppers, or mushrooms.
How do I know when the casserole is done?
The casserole is done when the center is set and no longer jiggly. The top should also be lightly golden brown.
Can I use alternative milk for the recipe?
Yes! Any milk alternative can replace regular milk and cream, like almond milk, oat milk, or soy milk. Just ensure it has a similar fat content for the best results.
Is it necessary to toast the English muffins?
Toasting the muffins is highly recommended as it helps them retain their structure and prevents them from becoming overly soggy during baking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 4-5 days. Make sure it has cooled completely before sealing the container.
Can I make the Hollandaise sauce ahead of time?
It’s best to make Hollandaise sauce just before serving, as it can separate or thicken if stored. Reheat gently on a low setting if necessary.
Eggs Benedict Casserole with Hollandaise Sauce
Ingrédients
Main Ingredients
- 6 pieces English muffins, toasted and chopped
- 12 ounces chicken ham, chopped can substitute with other proteins
- 8 large eggs
- 1.33 cups cream
- 2/3 cup whole milk or any milk of choice
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt such as Lawry’s
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded optional
Hollandaise Sauce
- 4 large egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash kosher salt
- 1/2 cup butter, melted
Instructions
Preparation
- Begin by gathering all your ingredients. Toast the English muffins until golden brown, then let them cool before chopping them into bite-sized pieces.
- Grease a 9×13 inch casserole dish with butter or a non-stick spray. Evenly spread half of the chopped chicken ham across the bottom. Scatter your muffin pieces on top, followed by the remaining chicken ham.
- In a roomy bowl, whisk in the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder. Ensure everything is well combined with no lumps.
- If using, sprinkle the shredded Monterey Jack cheese over the top of the muffin and ham layer. Next, pour your egg mixture evenly across the casserole, making sure to saturate the muffin pieces thoroughly.
- Cover the casserole dish tightly with aluminum foil and refrigerate overnight. This will allow the muffins to absorb the egg mixture and flavors fully.
Cooking
- When you’re ready to bake, preheat your oven to 375°F (190°C).
- Once the oven is ready, remove the foil from the casserole and place it in the oven. Bake covered for 35 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the edges are golden and the center is set.
- While the casserole is baking, prepare the Hollandaise sauce. In a blender, combine egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt. Blend until smooth, and then slowly drizzle in the melted butter while blending until the sauce is creamy and thick.
- Once the casserole is baked and bubbly, remove it from the oven and allow it to cool slightly. Serve individual portions drizzled with the Hollandaise sauce or pour it over the entire dish for a decadent finish.
Enjoy
- Sit down, relax, and savor each bite of your well-deserved homemade Eggs Benedict Casserole with Hollandaise Sauce!