Best Eggs Benedict Casserole Recipes

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EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.

Provided by Food Network Kitchen

Time 10h25m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
8 English muffins
16 slices Canadian bacon (about 9 ounces)
2 cups milk
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 large eggs
15 tablespoons unsalted butter
4 large egg yolks
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon white vinegar
8 large eggs
3 tablespoons minced fresh chives

Steps:

  • For the casserole: Grease a 9-by-13-inch baking dish with the butter.
  • Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
  • Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
  • For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
  • For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
  • Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
  • Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings (1-2/3 cups sauce).

Number Of Ingredients 12

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Steps:

  • Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Provided by alycimo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h10m

Yield 10

Number Of Ingredients 12

cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

Steps:

  • Spray 9x13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle casserole with paprika; cover with aluminum foil.
  • Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

This is a great choice if you have company coming over for brunch. Prep it the night before and refrigerate overnight. In the morning just pop it into the oven. You can easily double or triple the recipe. For best results, make the hollandaise sauce fresh before serving.

Categories     Brunch

Time 1h10m

Yield Serves: 6

Number Of Ingredients 12

2 cups ( 500 mL ) chopped ham
6 English muffins, cubed
6 eggs
1 1/4 cups ( 315 mL ) milk
½ tsp ( 2.5 mL ) each dry mustard and paprika
¼ tsp ( 1.25 mL ) freshly ground pepper
3 egg yolks
¼ tsp ( 1.25 mL ) dry mustard
Dash hot sauce
4 tsp ( 20 mL ) lemon juice
½ cup ( 125 mL ) salted butter, melted and hot
Pinch paprika (optional)

Steps:

  • Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  • In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.
  • Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.
  • Hollandaise Sauce
  • Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  • Serve over casserole. Sprinkle with paprika, if desired.

Nutrition Facts :

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.

Provided by BecR2400

Categories     Breakfast

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 8

6 English muffins
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
2 -3 cups prepared easy hollandaise sauce (I suggest doubling my Easy Hollandaise Sauce)

Steps:

  • Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
  • Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
  • Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
  • While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
  • Makes 10 servings.
  • NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Nutrition Facts : Calories 208.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 168, Sodium 635, Carbohydrate 18.5, Fiber 1.3, Sugar 3.9, Protein 16

THE BEST EGGS BENEDICT



The Best Eggs Benedict image

We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon white distilled vinegar
4 English muffins, split
2 sticks (16 tablespoons) unsalted butter, plus more for spreading
8 slices Canadian bacon
4 large egg yolks plus 8 large eggs
3 tablespoons freshly squeezed lemon juice
Kosher salt
1/4 teaspoon cayenne, plus more for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
  • Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
  • Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
  • Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
  • Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

MAKE-AHEAD EGGS BENEDICT CASSEROLE



Make-Ahead Eggs Benedict Casserole image

This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict-think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever-and it can even be made ahead!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 8

Number Of Ingredients 12

10 eggs, slightly beaten
1/3 cup Original Bisquick™ mix
2 cups half-and-half
1/3 cup chopped onions
1 clove garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)
1 package (1.25 oz) hollandaise sauce mix
2 tablespoons chopped fresh chives

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
  • Heat oven to 350°F. Uncover casserole; stir mixture.
  • Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 270 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

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5. Crab Eggs Benedict. whatshouldimakefor. If you’re lucky enough to have leftover crab, there’s no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great breakfast or brunch recipe. Fresh, light and lemony, there’s a …
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EGGS BENEDICT CASSEROLE | EASY OVERNIGHT BREAKFAST CASSEROLE RECIPE
2020-12-17 Make Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika and nutmeg. Pour & Chill: Pour the egg mixture over the English muffins, cover with plastic wrap and aluminum foil, and chill overnight, or for at least 4 hours. Bake: The next day, preheat the oven to 375˚F.
From easyweeknightrecipes.com


EGGS BENEDICT CASSEROLE {SIMPLE & DELICIOUS} | LIL' LUNA
2019-04-30 Mix well and pour over the top. Refrigerate for at least 1-2 hours. BAKING. Preheat oven to 375. Sprinkle paprika on top of the casserole, cover and bake for 30-35 minutes. Uncover and bake an additional 10-15 minutes. SAUCE. In a small pot, whisk egg yolks, cream, lemon juice and mustard on LOW heat until blended.
From lilluna.com


KETO EGGS BENEDICT CASSEROLE - JOY FILLED EATS
2020-09-23 Mix together the almond flour, coconut flour, eggs, baking powder, butter, milk, and garlic salt in a bowl. Pour into a 6x8 pan. Second Step: Bake for 25 minutes or so until the bread is golden and firm to the touch. Third Step: Allow the bread to cool for 5 minutes and then cut it into small cubes.
From joyfilledeats.com


EGGS BENEDICT CASSEROLE - LAUGHING SPATULA
In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 1 hour minimum and up to overnight. Preheat oven to 375°. (. Remove casserole from refrigerator to sit on counter and warm up …
From laughingspatula.com


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