Hearty Breakfast Casserole: Eggs Benedict Style

Ingredients

Base & Eggs

• English Muffins: These are the foundation, hon. Don’t cheap out on them, good quality muffins soak up all that eggy goodness without turning to mush. I usually toast them lightly first, just to give them a little more structure.
• Large Eggs: We need a dozen, fresh ones if you can get ’em. They’re the heart of this Breakfast Casserole Eggs Benedict Style, so make sure they’re happy, healthy eggs for the best fluffy texture.
• Whole Milk: Please, for the love of all that is creamy, use whole milk. Skim milk just won’t give you that rich, comforting mouthfeel we’re aiming for. I learned that the hard way, trust me.
• Heavy Cream: This is where the magic happens for richness. A splash of heavy cream takes the egg custard from good to ‘oh my goodness!’ It makes the casserole feel extra decadent, like a proper brunch item.
• Dijon Mustard: A little bit of Dijon in the egg mixture adds a subtle tang and depth. It’s not overpowering, just a little something-something that makes you go, ‘what is that amazing flavor?’
• Hot Sauce (like Tabasco): Just a few dashes, honestly. It brightens everything up and adds a tiny kick without making it spicy. It’s my secret weapon for balancing all the richness.

Savory Layers

• Canadian Bacon: The classic Benedict protein! I love the savory, slightly sweet flavor it brings. Slice it into nice, hearty pieces. I’ve tried regular bacon, but it gets a bit too crispy in a casserole, and ham can be too salty. Canadian bacon is the sweet spot.
• Fresh Spinach: Wilted spinach adds a lovely freshness and a pop of color. Don’t skip it, it balances the richness of the eggs and hollandaise. Plus, you get some greens in there, so it’s practically health food, right?
• Unsalted Butter: For sautéing the aromatics. Unsalted means you control the salt content, which is always a good idea in my kitchen.
• Yellow Onion: A small one, finely diced. It adds a subtle sweetness and aromatic base to our savory layers. Don’t brown it too much, just get it soft and translucent.
• Garlic Cloves: Minced, of course! Because when is more garlic ever a bad idea? It brings a wonderful warmth and depth to the casserole. I always add a bit more than the recipe calls for, shh!

Hollandaise Fixings

• Large Egg Yolks: These are the star of our faux-landaise. Fresh yolks are key for that creamy, emulsified sauce. I’ve had yolks break on me before, so be gentle!
• Fresh Lemon Juice: Brightens up the hollandaise beautifully. It cuts through the richness and adds that essential tangy Benedict flavor. Use fresh, bottled just isn’t the same.
• Unsalted Butter (melted): This is the fat that emulsifies with the egg yolks to create that luscious sauce. Melt it gently, don’t let it get too hot or it might scramble the yolks.
• Pinch of Cayenne Pepper: Just a tiny pinch for a hint of warmth and color in the hollandaise. It’s optional, but I think it really rounds out the flavor.

Garnish & Serve

• Fresh Chives: Snip them right before serving. They add a fresh, oniony bite and make the whole dish look incredibly appealing.
• Paprika: A light dusting for color and a touch of smoky sweetness. It’s a classic Benedict finish, and it just makes everything look so inviting.

Instructions

Prep Your Casserole Base:

First things first, grab a 9×13 inch baking dish and give it a good spray with cooking spray, nobody wants a stuck casserole! Then, tear those English muffins into rough, bite-sized pieces. Seriously, don’t worry about perfection here, rustic is good! Scatter them evenly across the bottom of your prepped dish. This is where all the eggy goodness is going to soak in, so make sure they cover the bottom well. I always end up with a few extra bits, which I just tuck into any gaps.

Sauté the Savory Bits:

Next, in a medium skillet, melt a tablespoon of unsalted butter over medium heat. Toss in your diced yellow onion and let it get soft and translucent, about 5 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing but don’t let it burn, okay? That’s a mistake I’ve made before, and burnt garlic is not a friend. Stir in the Canadian bacon pieces and cook until they’re lightly browned and fragrant, then finally, wilt in the fresh spinach. This whole mix gets spread over the English muffins.

Whisk Up the Egg Custard:

In a large bowl, crack your dozen eggs. Now, this is important: whisk them really, really well until they’re light and frothy. I mean, get some air in there! Pour in the whole milk, heavy cream, Dijon mustard, and a few dashes of hot sauce. Give it another good whisk until everything is totally combined. This is the heart of your Breakfast Casserole Eggs Benedict Style, so make sure it’s lovely and smooth. I sometimes add a pinch of salt and pepper here, too, just to get a head start on seasoning.

Assemble Your Breakfast Casserole Eggs Benedict Style:

Carefully pour the egg mixture evenly over the English muffins and savory layers in your baking dish. Make sure every muffin piece gets a good soak! Gently press down on the muffins with the back of a spoon if some are stubbornly floating. This step is crucial for ensuring a uniformly moist and flavorful casserole. Cover the dish tightly with plastic wrap and pop it in the fridge for at least 30 minutes, or even better, overnight! I’ve forgotten to cover it once, and the top got a bit dry oops!

Bake the Casserole:

When you’re ready to bake, preheat your oven to 375°F (190°C). Take the casserole out of the fridge and let it sit on the counter for about 15-20 minutes to come closer to room temperature. Remove the plastic wrap and bake for 35-45 minutes. You’re looking for the eggs to be set and the top to be lightly golden. If it’s browning too fast, you can loosely tent it with foil. I once pulled it out too early and the middle was still a bit runny, so don’t rush it!

Whip Up the Faux-landaise:

While the casserole bakes, let’s make our quick hollandaise. In a small bowl, whisk together the egg yolks, lemon juice, and a pinch of cayenne until pale. Slowly, and I mean slowly, drizzle in the melted unsalted butter while whisking constantly. Keep whisking until the sauce thickens and emulsifies, becoming beautifully creamy. If it gets too thick, a tiny splash of warm water can help. Don’t worry if it doesn’t look like classic hollandaise, this version is designed for ease in your Breakfast Casserole Eggs Benedict Style.

Storage Tips for Your Breakfast Casserole Eggs Benedict Style

Okay, so let’s talk leftovers, assuming you actually have any! This Breakfast Casserole Eggs Benedict Style holds up surprisingly well, but you gotta treat it right. Once it’s completely cooled, cut it into individual servings and store them in airtight containers in the fridge. It’ll stay good for about 3-4 days. Now, reheating is where you can go wrong. I once just zapped it in the microwave, and the eggs got a bit rubbery, and the hollandaise separated so don’t do that lol. For best results, reheat slices in the oven at 300°F (150°C) for about 15-20 minutes, or until warmed through. You can also cover it loosely with foil to keep it from drying out. The hollandaise is best fresh, but if you have extra, store it separately and gently rewarm it over a double boiler, whisking constantly, adding a tiny splash of warm water if needed. Just don’t let it boil!

Ingredient Substitutions for Breakfast Casserole Eggs Benedict Style

Life happens, and sometimes you just don’t have exactly what the recipe calls for, right? I’ve been there! For the Canadian bacon, you could try ham steak, diced up. I tried it once, and it worked, kinda it was a bit saltier, so maybe dial back on any added salt in the egg mixture. If spinach isn’t your jam, sautéed mushrooms or even asparagus spears (blanched first!) would be lovely. I’ve also swapped out English muffins for day-old sourdough bread, and it gave the Breakfast Casserole Eggs Benedict Style a more rustic feel, which was actually pretty tasty! Just make sure whatever bread you use is sturdy enough to soak up the custard without dissolving. For the hollandaise, if you’re really pressed for time, a store-bought hollandaise packet can work in a pinch, but honestly, my quick version is pretty easy and tastes way better.

Serving Suggestions

This Breakfast Casserole Eggs Benedict Style is pretty hearty on its own, but a few little extras make it a full-on brunch celebration! I love serving it with a fresh fruit salad think berries, melon, and maybe some sliced kiwi because the sweetness and acidity really cut through the richness of the casserole. A simple green salad with a light vinaigrette is also a fantastic counterpoint. For drinks, mimosas are a classic brunch pairing, obviously! But honestly, a good strong coffee or a vibrant glass of orange juice works just as well. If I’m feeling extra, a side of crispy hash browns just adds to the comfort factor. This dish and a lazy Sunday morning, maybe a good book or a rom-com playing in the background? Yes please, that’s my ideal setup.

Cultural Backstory

The original Eggs Benedict has a few origin stories, all a bit fuzzy, but the most popular one points to the Waldorf Hotel in New York City in the late 19th century. A stockbroker named Lemuel Benedict, feeling a bit worse for wear after a night out, supposedly ordered ‘buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise’ for his breakfast. The maître d’hôtel, Oscar Tschirky, was so impressed, he put it on the menu with Canadian bacon and English muffins. My version, this Breakfast Casserole Eggs Benedict Style, is a modern homage to that classic, born from my own desire to bring that luxurious brunch experience home without all the fuss. It’s about taking a cherished tradition and making it accessible for everyday (or at least, every weekend!) cooks like me, keeping the spirit of that indulgent breakfast alive.

Frequently Asked Questions

→ Is this Breakfast Casserole Eggs Benedict Style hard to make ahead?

Not at all! You can assemble the entire casserole the night before, cover it tightly, and pop it in the fridge. Just pull it out about 20 minutes before baking in the morning. It’s a real game-changer for stress-free brunches, trust me!

→ Can I swap the Canadian bacon in my Breakfast Casserole Eggs Benedict Style?

Yep, you sure can! I’ve used diced ham steak before, and it works pretty well, just be mindful of the salt content. You could even try crumbled cooked sausage or sautéed mushrooms for a vegetarian twist. Experiment a little!

→ What makes the hollandaise special in this Breakfast Casserole Eggs Benedict Style?

My hollandaise here is a quick, cheatsy version, but it still delivers that essential tangy, rich flavor without the fuss of a traditional double boiler. The key is slow drizzling of butter and fresh lemon juice to keep it bright and emulsified!

→ How long can I keep leftovers of this Breakfast Casserole Eggs Benedict Style?

If you’ve got leftovers (a rare occurrence in my house!), they’ll keep well in an airtight container in the fridge for about 3-4 days. Just make sure it’s completely cooled before storing, and reheat gently in the oven for the best texture.

→ Can I add other vegetables to this Breakfast Casserole Eggs Benedict Style?

Absolutely! I’ve tossed in sautéed bell peppers or even some chopped asparagus before. Just make sure to cook any harder vegetables until they’re tender-crisp before adding them to the casserole so they don’t stay crunchy.