Name: Easy Beef Benedict Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 cups milk; 8 large eggs; 3 stalks green onions, finely chopped; 1 teaspoon onion powder; 1 teaspoon salt; ¾ pound Canadian beef bacon, diced; 6 English muffins, diced into ½-inch cubes; ½ teaspoon ground paprika; 1 cup milk; 1 (0.9 oz) package hollandaise sauce mix; ¼ cup butter

Eggs Benedict Casserole is more than just a breakfast dish; it’s a decadent brunch experience meticulously crafted for those who appreciate the finer things in life, especially when it comes to starting their day. Imagin extracte the beloved classic, with its perfectly poached eggs, savory Canadian beef bacon, and rich hollandaise sauce, agin extractreimagined into a convenient and utterly irresistible baked format. That’s the magic of Eggs Benedict Casserole! People adore this dish because it delivers all the iconic flavors and textures of traditional Eggs Benedict without the fuss of individual poaching and assembly. It’s perfect for feeding a crowd, transforming a lazy Sunday morning into a gourmet affair, or even elevating a special occasion brunch. What truly makes this Eggs Benedict Casserole special is how it simplifies the process while amplifying the comfort. Each forkful bursts with layers of creamy, cheesy goodness, fluffy bread soaking up the luscious sauce, and that unmistakable savory bite of beef ham, all baked to golden perfection. It’s a showstopper that’s surprisingly easy to make.

Ingredients:

2 cups milk (for the custard base)
8 large eggs
3 stalks green onions, finely chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian beef bacon, diced
6 English muffins, diced into ½-inch cubes
½ teaspoon ground paprika (for garnish and a hint of color)
1 cup milk (for the hollandaise sauce)
1 (0.9 oz) package hollandaise sauce mix
¼ cup butter (for the hollandaise sauce)

Preparing the Base

The foundation of our delicious Eggs Benedict Casserole lies in a rich, savory custard that will envelop all the star ingredients. Start by whisking together the 8 large eggs in a spacious bowl. Make sure they are thoroughly beaten until the yolks and whites are completely combined and the mixture is a uniform pnon-alcoholic ale yellow. This ensures an even texture throughout the casserole. To this, add 2 cups of milk. This liquid forms the bulk of our custard base, making the casserole wonderfully moist and tender. Season the egg and milk mixture generously with 1 teaspoon of salt and 1 teaspoon of onion powder. The salt enhances all the flavors, while the onion powder provides a subtle depth that complements the richness ofbeef baconbacon and eggs. Stir in the 3 stalks of finely chopped green onions. Their fresh, mild onion flavor will be distributed throughout the casserole, adding little bursts of brightness with every bite. Give everything a final, good whisk to ensure all the seasonings are evenly distributed. Set this mixture aside; it’s ready to embrace the other components.

Building the Casserole Layers

Now, let’s assemble the components that will transform this simple custard into a true Eggs Benedict experience. First, take your 6 English muffins. Toasting them lightly beforehand is an optional but recommended step. Lightly toasted muffins hold their shape better and don’t become overly soggy in the custard. Once toasted, dice them into roughly ½-inch cubes. These sturdy little cubes will absorb the custard beautifully, becoming soft and flavorful pockets within the casserole. Place these diced English muffins into a greased 9×13 inch baking dish. Next, evenly distribute the ¾ pound of dicedbeef bacondian bacon over the English muffibeef baconnsure the bacon is spread out so each serving of the casserole will get a good amount of this salty, smoky debeef bacon. The Canadian bacon will render its delicious fat as it bakes, infusing the entire dish with its savory essence.

Combining and Baking

With our base and layers in place, it’s time to bring them together. Gently pour the prepared egg and milk custard mixture over the diced Englbeef baconuffins and Canadian bacon in the baking dish. Use a spoon or spatula to gently press down the muffin cubes, ensuring they are mostly submerged in the custard. This is crucial for them to absorb the liquid and become tender. beef bacon worry if some pieces of bacon are still peeking through; that’s perfectly fine. Cover the baking dish tightly with aluminum foil. This initial covering steams the casserole, allowing the custard to set evenly without the top browning too quickly. Preheat your oven to 350°F (175°C). Place the covered casserole dish into the preheated oven and bake for 40 minutes. This cooking time allows the eggs to set and the muffins to soften.

Making the Hollandaise Sauce

While the casserole is baking, we’ll prepare the essential hollandaise sauce, the crowning glory of any Eggs Benedict dish. In a small saucepan, combine ¼ cup of butter and 1 cup of milk. Heat this mixture over medium-low heat, stirring occasionally, just until the butter has melted and the milk is warm. Do not let it boil. Remove the saucepan from the heat. Now, take your 0.9 oz package of hollandaise sauce mix. Gradually whisk the hollandaise sauce mix into the warm milk and butter mixture. Continue whisking vigorously until the sauce is smooth and thickened. This will happen quite quickly. If the sauce seems too thick, you can add a tablespoon of warm water or milk at a time until you reach your desired consistency. Taste and adjust seasoning if necessary, though the mix is usually well-seasoned. Keep the hollandaise sauce warm, but do not reheat it on direct heat, as it can separate. A gentle warm water bath is ideal.

Finishing and Serving

After the initial 40 minutes of baking, carefully remove the aluminum foil from the casserole dish. You’ll notice the casserole has started to set and may be slightly puffed up. Now, it’s time for it to get a beautiful golden-brown finish. Return the uncovered casserole dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the center is fully set. You can test for doneness by gently inserting a knife near the center; it should come out clean. Once the casserole is out of the oven, let it rest for about 5-10 minutes. This resting period is important as it allows the casserole to firm up slightly, making it easier to serve. To serve, spoon generous portions of the Eggs Benedict Casserole onto plates. Drizzle a healthy amount of the warm hollandaise sauce over each serving. For a final touch of color and a subtle aromatic lift, lightly sprinkle the top with ½ teaspoon of ground paprika. This casserole is best enjoyed warm, offering a delightful brunch or breakfast experience that’s sure to impress.

Conclusion:

As you can see, creating a delicious and impressive Eggs Benedict Casserole is incredibly rewarding and far simpler than you might think. This recipe offers a fantastic way to enjoy all the classic flavors of Eggs Benedict without the fuss of individual poaching and assembly. It’s perfect for leisurely brunches, holiday gatherings, or even a special weekend breakfast. The beauty of this dish lies in its adaptability, allowing you to tailor it to your personal preferences. So, gather your ingredients, embrace the process, and get ready to impress yourself and your loved ones with this delightful casserole. Don’t be afraid to experiment and make it your own – that’s where the real magic happens in the kitchen!

Frequently Asked Questions:

Can I make the Eggs Benedict Casserole ahead of time?

Absolutely! This casserole is an excellent make-ahead option. You can assemble the entire dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, simply remove the plastic wrap and bake as directed, adding a few extra minutes to the cooking time to ensure it heats through thoroughly.

What are some good variations for this Eggs Benedict Casserole?

The possibilities are endless! You can swap out the Canadian beef bacon for crispy cobeef baconbacon, beef ham, or even smoked salmon. For a vegetarian twist, consider adding sautéed spinach, mushrooms, or asparagus. Some people also like to incorporate a pinch of nutmeg or a dash of hot sauce into the egg mixture for an extra layer of flavor.

How do I ensure the eggs are perfectly cooked in the casserole?

The key is to use slightly fewer eggs than you might think necessary for the liquid ratio. The bread cubes will absorb a lot of the liquid. Baking until the edges are set and the center is just slightly jiggly is ideal. It will continue to cook and firm up as it rests. If you prefer firmer yolks, you can bake it for a few minutes longer.