Eggs Benedict Casserole: The Ultimate Brunch Recipe

Eggs Benedict Casserole: the brunch game-changer you never knew 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 a hot stove, poaching eggs one by one. This casserole takes all the classic flavors of Eggs Benedict and transforms them into a crowd-pleasing masterpiece.

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. The combination of textures – the crisp muffin, the salty ham, the perfectly cooked egg, and the velvety sauce – is simply irresistible. But let’s be honest, making individual Eggs Benedict can be a bit of a hassle. That’s where this Eggs Benedict Casserole comes in. It delivers all the deliciousness with a fraction of the effort, making it perfect for brunch gatherings, holiday celebrations, or even a special weeknight dinner. Get ready to impress your friends and family with this effortless and elegant dish!

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 green onions
• 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
• Optional Garnishes:
• Fresh parsley, chopped
• Paprika

Preparing the Sausage and Biscuit Base:

1. Brown the Sausage: In a large skillet over medium heat, crumble the pork sausage and cook until browned, making sure to break it up into small pieces as it cooks. Drain off any excess grease. This step is crucial for preventing a greasy casserole. I like to use a paper towel to soak up any remaining fat in the pan.
2. Combine Sausage and Biscuits: In a large bowl, combine the cooked sausage and the biscuit pieces. Toss them together until the biscuit pieces are evenly coated with the sausage. This ensures that every bite has a good balance of flavors.
3. Prepare the Baking Dish: Grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking and make it easier to serve. You can also line the dish with parchment paper for even easier cleanup, but greasing is usually sufficient.
4. Arrange the Mixture: Spread the sausage and biscuit mixture evenly into the prepared baking dish. Make sure it’s in a single layer so that it cooks evenly.

Making the Egg Custard:

1. Whisk the Eggs: In a separate large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. This mixture forms the base of the custard that will bind the casserole together. Make sure there are no streaks of egg yolk remaining.
2. Pour Over Sausage and Biscuits: Pour the egg mixture evenly over the sausage and biscuit mixture in the baking dish. Gently press down on the biscuits to ensure they are submerged in the egg mixture. This will help them absorb the liquid and cook properly.
3. Refrigerate (Optional but Recommended): For best results, cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the biscuits to soak up the egg mixture, resulting in a more flavorful and cohesive casserole. If you’re short on time, you can skip this step, but the texture might be slightly different.

Baking the Casserole:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated before baking to ensure even cooking.
2. Bake: Remove the plastic wrap from the baking dish and bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil.
3. Add Cheese and Green Onions: Remove the casserole from the oven and sprinkle the shredded cheddar cheese and chopped green onions evenly over the top.
4. Return to Oven (Briefly): Return the casserole to the oven for another 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent the cheese from burning.
5. Let Rest: Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the casserole to set up a bit more and makes it easier to cut and serve.

Preparing the Hollandaise Sauce:

Important Note: Hollandaise sauce can be tricky, but with a little patience and attention to detail, you can make a perfect batch. The key is to whisk constantly and slowly drizzle in the melted butter to create a smooth and emulsified sauce. I prefer using a double boiler, but you can also use a heatproof bowl set over a saucepan of simmering water.

1. Prepare the Double Boiler (or Improvise): Fill a saucepan with about 1 inch 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.
2. Whisk Egg Yolks, Lemon Juice, Salt, and Cayenne: 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 Melted Butter: This is the most crucial step. While whisking constantly and vigorously, very slowly drizzle in the hot melted butter, a little bit at a time. The key is to emulsify the butter into the egg yolks. If you add the butter too quickly, the sauce will break and become greasy. Continue whisking until the sauce is thick, smooth, and glossy. This process can take about 5-7 minutes.
4. Adjust Seasoning: Taste the hollandaise sauce and adjust the seasoning as needed. You may want to add a little more lemon juice for brightness or a pinch more salt or cayenne pepper for flavor.
5. Keep Warm (Carefully): If you’re not serving the hollandaise sauce immediately, keep it warm by placing the bowl over the simmering water (making sure the bottom of the bowl doesn’t touch the water) and whisking occasionally. Be careful not to overheat the sauce, as it can curdle. You can also keep it warm in a thermos, but be sure to stir it occasionally.

Assembling and Serving:

1. Cut the Casserole: Cut the baked Eggs Benedict Casserole into squares.
2. Serve with Hollandaise Sauce: Place a square of the casserole on each plate and generously drizzle with the freshly made hollandaise sauce.
3. Garnish (Optional): Garnish with fresh chopped parsley and a sprinkle of paprika for added color and flavor.
4. Enjoy! Serve immediately and enjoy this delicious and easy twist on classic Eggs Benedict!

Conclusion:

This Eggs Benedict Casserole isn’t just a recipe; it’s a weekend brunch revolution! Seriously, if you’re looking for a dish that’s impressive, incredibly delicious, and surprisingly easy to pull off, then you absolutely have to give this a try. Forget slaving over individual poached eggs and meticulously whisking hollandaise sauce. This casserole delivers all the classic flavors of Eggs Benedict in a fraction of the time and with minimal effort.

Think about it: perfectly toasted English muffins, savory Canadian bacon, and that rich, creamy hollandaise, all baked together into one glorious, golden-brown masterpiece. It’s the kind of dish that will have your family and friends begging for seconds (and the recipe, of course!). I promise, the aroma alone will have everyone gathered around the kitchen, eagerly anticipating that first bite.

But the best part? It’s so versatile! While I’ve shared my go-to version, feel free to get creative and customize it to your liking. For a vegetarian twist, swap out the Canadian bacon for sautéed spinach and mushrooms. Or, if you’re feeling adventurous, add a sprinkle of everything bagel seasoning to the top before baking for an extra layer of flavor. You could even incorporate some diced avocado into the hollandaise for a vibrant green hue and a boost of healthy fats.

Serving suggestions? This casserole is fantastic on its own, but it also pairs beautifully with a side of fresh fruit salad or a simple green salad. A mimosa or a glass of sparkling wine would be the perfect accompaniment for a truly celebratory brunch. And if you happen to have any leftovers (though I highly doubt you will!), they reheat beautifully in the microwave or oven.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s become a staple in my own brunch rotation, and I can’t wait for it to become one in yours too.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Eggs Benedict Casserole. I’m telling you, it’s a game-changer!

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did your family and friends think? I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Don’t be shy – your feedback is invaluable! Happy cooking, and I hope you enjoy every delicious bite! I am sure that this will become your favorite way to enjoy Eggs Benedict.