There is nothing like waking up to a delicious eggs benedict casserole awaiting you with little or no effort on your part just ready to be placed in a hot oven until the aroma wafts through the house.
With all the stress that Christmas morning brings, there’s nothing like a make-ahead casserole to save the day. I absolutely love egg casseroles. After all what’s not to love? You can have them for breakfast, lunch or for dinner and they are so versatile. You can add pretty much any leftovers you have on hand, leave it overnight in the fridge for the flavors to combine and bake when needed.
Casseroles like this are perfect when you have a long day ahead of you and don’t have time to prepare a good breakfast in the morning.
This eggs benedict casserole is so hearty and comes together in no time. Just pop it in the oven while the kids are opening their presents.
I have been making this eggs benedict casserole for years now. It’s our Christmas morning casserole.
What I love the best about this is that it takes 5 minutes to put together the night before, once the Christmas eve dinner is done. The longer it sits in the fridge, the more the english muffins absorb the egg mixture making it even more flavorful.
Usually eggs benedict are made with Canadian bacon and that’s what I use 90% of the time, but of course there are times when I have a little leftover ham. It makes a great substitute to the Canadian bacon. No one will tell the difference. It will be our little secret.
Place the diced english muffins and Canadian bacon in a 2 1/2 quart baking dish and pour the egg mixture over them. I love my Le Creuset baking dishes.
They come in so many sizes and colors, it’s always a pleasure baking in them!
While the casserole is baking in the oven, you have to make the hollandaise sauce. If you want to take the easy route, you can use a store bought Hollandaise sauce mix, but making it from scratch it takes just a few minutes of intense mixing. That’s the time I cheat and use my hand mixer with the whisk attachment.
When making hollandaise sauce from scratch, keep in mind the egg yolks are barely cooked. My recommendation would be to use pasteurized eggs or at least organic eggs.
When the eggs benedict casserole is done, I prefer to let everyone pour hollandaise sauce over their serving instead of pouring it over the entire casserole. It’s just a personal preference, of course. My husband makes jokes I fear my pretty baking dishes will get dirty. In my defense, I do love my colorful baking dishes!
If you’re a fanatic about colorful casserole dishes like me, it’s time to do a little happy dance! Le Creuset will generously offered one lucky winner either 3 baking dishes OR a 10″ iron skillet! You can check them out by clicking on the links below and use the widget to enter the giveaway!
one 2-1/2 qt rectangular dish http://www.lecreuset.com/bakeware/baking-dishes/heritage-2-1-2-qt-rectangular-dish
one 1-4/5 qt rectangular dish http://www.lecreuset.com/bakeware/baking-dishes/1-4-5-qt-rectangular-dish
one 1-3/4 qt oval dish http://www.lecreuset.com/bakeware/baking-dishes/1-3-4-qt-oval-dish-pg1040s-28
one 10″ iron skillet http://www.lecreuset.com/cookware/skillets—saute-pans/skillets/signature-10-1-4-iron-handle-skillet
Yields 10 servings
There is nothing like waking up to a delicious eggs benedict casserole awaiting you with little or no effort on your part just ready to be placed in a hot oven until the aroma wafts through the house.
15 minPrep Time
1 hrCook Time
10 hrTotal Time
Save RecipeIngredients
- 1 pound Canadian bacon, diced (leftover fully cooked ham can be used instead)
- 6 English muffins, diced
- 8 eggs
- 2 cups half-and-half or milk
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
- pinch of salt
Instructions
- Butter a 2 1/2 quart baking dish.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon.
- In a mixing bowl, whisk the eggs with the half-and-half, onion powder, salt, pepper and paprika.
- Pour the egg mixture over the casserole.
- Cover baking dish with plastic wrap and refrigerate overnight.
- In the morning, heat the oven to 375F.
- Cover the casserole with aluminum foil and bake in preheated oven for 45 minutes or until the eggs are barely set.
- Remove foil and continue to bake the casserole for an additional 15-20 minutes or until eggs are completely set.
- Remove from the over and let cool slightly while making the hollandaise sauce.
- Place the egg yolks and lemon juice in a stainless steel bowl. With an electric hand mixer, whisk until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan with very little simmering water (the water should not touch the bottom of the bowl) and continue to whisk rapidly slowly drizzling in the melted butter.
- Whisk until the sauce is thickened and doubled in volume.
- Remove the bowl from the heat and stir in the salt.
- Serve hot over the casserole.
Happy baking,
Roxana
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