Eggs benedict has to be one of my favorite breakfasts in the entire world! Growing up my mom would recreate this delish breakfast at home often. My mom loves hollandaise sauce too, so this breakfast was her favorite also! She is one of the best at making hollandaise sauce! Luckily she taught me a lot through making those brunches with her! Eggs Benedict itself can be a very technical and sometimes challenging dish. That is why I came up with this simple eggs Benedict casserole, so you can get those flavors with way less effort!
Equipment for this Recipe:
- 13×9 Baking Dish
- Saucepan
- Whisk
- Oven
- Cooking spray
Ingredients for this Recipe:
- Loaf of artisan bread or soft Italian bread
- Eggs
- Milk
- Canadian Bacon
- Onion Powder
- Garlic Powder
- Paprika
- Salt
- Pepper
- Egg Yokes
- Lemon juice
- Water
- Butter
- Dijon Mustard
Why not English Muffin?
I honestly have tried this recipe with English muffin and while it tastes good, it’s really tough to eat. English Muffin is a tougher bread and when you condense it down into a casserole like this, for me it just didn’t work. If you would rather try that out, go for it! This recipe would take 1 pack of English Muffins. I do feel like you get a very similar English Muffin flavor with an Artisan Loaf.
Making it Gluten Free!
Making this recipe gluten free is so easy and delicious and I have done it plenty of times! The taste is spot on! I know for my friends that are gluten free, being able to eat something that you used to be able to eat with gluten free bread or gluten free flour is a game changer! I have no idea what people that were gluten free did before they had all these gluten free breads and flours! Making this recipe gluten free is as simple as switching out the bread for your favorite gluten free loaf. I personally like the Schar Gluten Free Artisan Loaf. It has the best flavor to me!
Save it for later!
Saving this casserole is not hard to do at all! This casserole saves in the refrigerator for up to 5 days. To save this casserole in the freezer, wait until it cools and slice into one portion squares. Save individually in an airtight bag and place in the refrigerator. To reheat this casserole, do not put it in the microwave, because the sauce will split. Either heat it back up in the oven or toaster oven on 350º for 5-8 minutes.
Eggs Benedict Casserole
Notes
Make sure to plan ahead for this recipe because you have to let it soak for at least 8 hours!
Ingredients
- Casserole Ingredients:
- 1 loaf of Artisan Bread
- 6 oz. Canadian Bacon
- 8 Eggs
- 1 cup of Milk
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Green Onion (optional)
- •
- Sauce Ingredients:
- 3 Egg Yokes
- 1 tbsp Lemon Juice
- 1 tbsp Cold Water
- 1 cup or 2 sticks of Salted Butter
- 1 tsp Dijon Mustard
Instructions
- Grease a 13×9 inch baking dish. Tear apart the entire loaf of bread and canadian bacon into 1 inch pieces. Layer all of the torn bread and canadian bacon in the baking dish. In a small mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, paprika, salt, and pepper. Pour the egg mixture over the top of the bread and canadian bacon. Put the baking dish in the refrigerator overnight or for at least 8 hours.
- After the mixture sets, preheat the oven to 375º. Cover the baking dish with aluminum foil and bake covered in the oven for 30 minutes.
- Then, take the aluminum foil off of the baking dish and cook for 30 more minutes.
- The last 15 minutes of cooking, begin making your sauce. In a saucepan, whisk together the egg yoke, lemon juice, and cold water, but do not put over heat yet. Whisk for 1 minute, then put over low heat and continue whisking until the eggs become frothy. Occasionally take off the heat, so you don’t cook the eggs. After the eggs become frothy, slowly add in one tablespoon of butter at a time. Continue whisking. Add the butter until you reach desired thickness. Take off the heat and add dijon mustard and salt to taste.
- Once the casserole is done cooking, pour the sauce over the cooked casserole and top with green onion and serve.
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