Eggs Benedict Casserole: The Ultimate Brunch Recipe

Eggs Benedict Casserole: the brunch game changer you didn’t know you needed! Imagine waking up on a lazy Sunday morning to the aroma of toasted English muffins, savory ham, and a rich, creamy hollandaise sauce, all baked to golden perfection in one easy-to-serve dish. Forget slaving over individual poached eggs; this casserole delivers all the classic flavors of Eggs Benedict without the fuss.

While the exact origins of Eggs Benedict are debated, with stories swirling around New York City’s Waldorf Hotel and Delmonico’s Restaurant in the late 19th century, its enduring appeal is undeniable. It’s a dish that speaks of indulgence and leisurely mornings, a true brunch staple. But let’s be honest, poaching eggs for a crowd can be stressful! That’s where this Eggs Benedict Casserole comes in. It takes all the beloved components of the original and transforms them into a simple, make-ahead masterpiece.

People adore Eggs Benedict for its delightful combination of textures and flavors. The soft, yielding English muffin, the salty ham, the perfectly cooked egg, and that luscious, tangy hollandaise – it’s a symphony in your mouth! This casserole captures all of that, offering a convenient and crowd-pleasing way to enjoy this classic dish. Get ready to impress your friends and family with this effortless and delicious brunch sensation!

this Recipe

Ingredients:

• 1 pound bulk pork sausage
• 1 (12-ounce) package refrigerated buttermilk biscuits, cut into 1-inch pieces
• 6 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives, for garnish
• For the Hollandaise Sauce:
• 6 large egg yolks
• 2 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup (2 sticks) unsalted butter, melted and hot

Preparing the Sausage and Biscuit Base:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This will prevent the casserole from sticking and make cleanup a breeze.
2. In a large skillet over medium heat, crumble and cook the pork sausage until it’s browned and no longer pink. Make sure to break it up into small pieces as it cooks. Drain off any excess grease. Nobody wants a greasy casserole!
3. While the sausage is cooking, cut the refrigerated buttermilk biscuits into 1-inch pieces. You can use kitchen shears or a knife for this. I find kitchen shears to be a bit faster.
4. Once the sausage is cooked and drained, transfer it to the greased baking dish. Spread it evenly across the bottom of the dish.
5. Now, sprinkle the biscuit pieces evenly over the cooked sausage. Try to distribute them so they cover the sausage layer as much as possible.

Creating the Egg Custard:

1. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Make sure everything is well combined. You want a smooth and even custard.
2. Pour the egg mixture evenly over the sausage and biscuit mixture in the baking dish. Gently press down on the biscuit pieces with a spatula to ensure they are submerged in the egg mixture. This will help them bake evenly.
3. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Baking the Casserole:

1. Cover the baking dish with aluminum foil. This will prevent the top from browning too quickly and ensure the casserole cooks evenly.
2. Bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
4. Let the casserole cool for about 10 minutes before serving. This will allow it to set up a bit more and make it easier to slice.

Making the Hollandaise Sauce:

Important Note: Hollandaise sauce can be a bit tricky, but don’t be intimidated! Just follow the instructions carefully and you’ll be fine. The key is to whisk constantly and slowly drizzle in the hot butter.

1. Prepare a double boiler: Fill a saucepan with about 2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. This creates a gentle, indirect heat that will prevent the eggs from scrambling. If you don’t have a double boiler, you can use a heatproof bowl set over a saucepan.
2. In the heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes of vigorous whisking.
3. Slowly drizzle in the melted butter: This is the most important step! While continuously whisking the egg yolk mixture, very slowly drizzle in the hot melted butter, a little bit at a time. It’s crucial to add the butter in a thin, steady stream to emulsify the sauce properly. If you add the butter too quickly, the sauce may break (separate).
4. Continue whisking and drizzling in the butter until the sauce is thick, smooth, and glossy. This should take about 5-7 minutes. If the sauce becomes too thick, you can add a teaspoon or two of warm water to thin it out.
5. Taste and adjust seasoning: Once the sauce is finished, taste it and adjust the seasoning as needed. You may want to add a little more lemon juice, salt, or cayenne pepper to suit your taste.
6. Keep the sauce warm: Hollandaise sauce is best served immediately. To keep it warm, you can place the bowl over the simmering water (making sure the bottom of the bowl doesn’t touch the water) and whisk occasionally. Be careful not to overheat the sauce, as it can curdle. You can also keep it warm in a thermos for a short period.

Assembling and Serving:

1. Slice the cooled Eggs Benedict Casserole into squares.
2. Place a square of casserole on each plate.
3. Spoon a generous amount of Hollandaise sauce over each serving.
4. Garnish with chopped fresh chives.
5. Serve immediately and enjoy! This casserole is best served warm.

Tips and Variations:

• Sausage Variations: Feel free to use different types of sausage, such as Italian sausage, chorizo, or even turkey sausage.
• Cheese Variations: Instead of cheddar cheese, you can use Gruyere, Swiss, or Monterey Jack cheese.
• Vegetable Additions: Add some chopped vegetables to the casserole, such as mushrooms, onions, bell peppers, or spinach. Sauté the vegetables before adding them to the baking dish.
• Hollandaise Sauce Troubleshooting: If your Hollandaise sauce breaks (separates), don’t panic! You can often fix it by whisking in a tablespoon of cold water or a few drops of lemon juice.
• Make-Ahead Option: You can assemble the casserole the night before and store it in the refrigerator. Add the cheese just before baking. You’ll need to add about 10-15 minutes to the baking time. I don’t recommend making the hollandaise sauce ahead of time, as it’s best served fresh.
• Poached Eggs (Optional): For a more authentic Eggs Benedict experience, you can poach some eggs and place them on top of each serving of casserole before adding the Hollandaise sauce.
• Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little heat.
• Herb Infusion: Infuse the melted butter for the hollandaise with fresh herbs like tarragon or thyme for an extra layer of flavor. Simply add the herbs to the butter while it’s melting and let it steep for a few minutes before straining.
• Storage: Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. Leftover hollandaise sauce is best used immediately, but can be stored in the refrigerator for up to 24 hours. Reheat gently over low heat, whisking constantly.

Nutritional Information (Approximate):

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 550-650 per serving
• Fat: 40-50g
• Saturated Fat: 25-30g
• Cholesterol: 300-350mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Protein: 20-25g

Why This Recipe Works:

This Eggs Benedict Casserole is a fantastic way to enjoy the flavors of classic Eggs Benedict without all the fuss of poaching individual eggs and assembling each serving. The biscuit base provides a sturdy and flavorful foundation, while the sausage adds a savory element that complements the richness of the egg custard and Hollandaise sauce. The cheddar cheese adds a touch of sharpness and melty goodness. The Hollandaise sauce, while a bit more involved, is the key to making this casserole truly special. Its creamy, lemony flavor elevates the dish to a whole new level. This recipe is perfect for brunch, holidays, or any special occasion. It’s also a great way to feed a crowd, as it’s easy to make ahead of time and bake when you’re ready to serve. Plus, it’s customizable, so you can easily adapt it to your own tastes and preferences. I hope you enjoy this

Conclusion:

This Eggs Benedict Casserole is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your brunch rotation. Why? Because it delivers all the classic flavors of Eggs Benedict – the rich hollandaise, the savory ham, the perfectly poached-esque eggs – without the fuss and individual plating. It’s the ultimate crowd-pleaser, effortlessly feeding a hungry group with minimal effort on your part. Forget standing over a hot stove, poaching eggs one by one; this casserole allows you to relax and enjoy the company of your guests while a delicious and impressive brunch practically cooks itself.

But the ease of preparation isn’t the only reason this recipe is a must-try. The flavor profile is simply divine. The creamy, tangy hollandaise sauce blankets the layers of toasted English muffins, salty ham, and perfectly cooked eggs, creating a symphony of textures and tastes that will leave everyone wanting more. It’s the perfect balance of savory, rich, and comforting, making it an ideal dish for special occasions or even a lazy weekend brunch.

And the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your preferences. For a vegetarian option, swap out the ham for sautéed spinach and mushrooms. Add a sprinkle of Gruyere cheese for an extra layer of richness. Or, if you’re feeling adventurous, try using different types of bread, like croissants or brioche, for a truly decadent experience.

Serving suggestions are endless! I personally love to serve this Eggs Benedict Casserole with a side of fresh fruit salad and a light green salad to balance out the richness. A mimosa or a glass of sparkling wine is also the perfect accompaniment for a celebratory brunch. You could also offer a selection of hot sauces for those who like a little extra kick. Consider adding some roasted asparagus or grilled tomatoes to the plate for a more complete and visually appealing presentation. A simple garnish of fresh parsley or chives adds a touch of elegance.

Don’t be intimidated by the seemingly complex nature of Eggs Benedict. This casserole simplifies the process without sacrificing any of the flavor. It’s a guaranteed hit, and I’m confident that you and your loved ones will absolutely adore it.

So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to be amazed by the ease and deliciousness of this Eggs Benedict Casserole. I’m so excited for you to try it!

And most importantly, I want to hear about your experience! Did you make any modifications? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how this recipe has become a new favorite in your home. Happy brunching! Let me know if you have any questions, and I’ll do my best to answer them. I’m always looking for ways to improve my recipes, so your feedback is invaluable. Enjoy!