Eggs Benedict has to be one of my favorite breakfast to order when we go out for breakfast. This recipe is not your classic Eggs Benedict, it has a casserole twist to it and I made it with our Thanksgiving leftovers!
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I have been reading through Joanna Gaines cookbook and I came across her Eggs Benedict Casserole recipe. I had almost everything I needed and that is when I started improvising.
The casserole turned out amazing and my house smelled SO GOOD. Plus I am pretty sure I found my new Christmas morning breakfast as well! It was quite easy and the flavor of the casserole turned out so yummy.
I was on the fence since it did not have poached eggs but I did not miss them for this casserole. Plus not having to poach 4 eggs is definitely a plus in itself. And don’t let the pictures fool you, getting a good picture of a casserole to make it look appetizing can be hard.
I definitely plan on making it according to the cook book recipe one day (probably Christmas morning since we need to feed 10+ people) but the way I did it was a great way to use up all of our Thanksgiving leftovers. The original recipe that can be found in the cookbook makes a huge serving and I did not need as much either so I had to play around with it.
We still could have served at least six to eight people with this recipe. I also used a deeper casserole dish which took a lot longer to cook. Using a 9 x 13 pan will have this casserole ready in about an hour. That is enough time to unwrap Christmas presents if you want to keep this recipe in mind for Christmas morning!
Eggs Benedict Casserole – Try using Thanksgiving leftovers or make for Christmas morning, either way this recipe will be a hit for breakfast!
Butter a large baking dish, 9 x 13 pan will work great. Preheat oven to 375. Combine eggs, heavy cream, milk, salt/pepper, garlic powder, and paprika in a large bowl and whisk to combine.
If you are using leftover Brown and Serve Rolls tear into one inch pieces and scatter throughout the baking dish. You would do the same thing if you are using English Muffins. Slice butter in small cubes and scatter over bread pieces.
Layer top with slices of leftover ham or Canadian bacon if not using leftovers. Pour egg mixture all over the top of the casserole. Cover top with foil and put in oven. Bake for 25-30 minutes then remove foil and bake for 20-25 more minutes or until casserole is set and browned.
About 15-20 minutes before casserole is done start making the Hollandaise sauce. If you do not have a double boiler use two pots like I did. Fill a larger pot with water and set a smaller pot inside where it does not touch the water. Add egg yolks and lemon juice to pan. Heat water to a simmer.
Whisk until egg mixture starts to thicken and double in volume. While still constantly whisking egg mixture, add butter, mixture should start to thicken even more and increase in volume.
Add in, salt/pepper and paprika to taste and add more lemon juice if needed.
Remove casserole from the oven and pour the Hollandaise sauce over the top (keep a little extra for serving at the table if desired). Serve with paprika or chives on top. Enjoy.
I would love to hear and see how this recipe turned out for you, remember to use #moerecipes so I can see all your creations!
Eggs Benedict Casserole
Preheat oven to 375 degrees. Grease a large baking dish or 9x13 pan.
Tear English muffin or bread into pieces and scatter across baking dish. Top bread pieces with cubes of butter. Layer the Canadian bacon or Ham on top of bread pieces and butter.
In a large bowl combine eggs, milk, heavy cream, garlic powder, salt/pepper and whisk until well combined. Pour all of egg mixture over the top of casserole.
Cover dish with foil and bake for 30 minutes. Uncover and bake until casserole is set and lightly browned, about 20 more minutes.
When casserole is almost finished start making Hollandaise sauce. In a small to medium stainless steel bowl (or pot) combine egg yolks, lemon juice, and water. Set bowl above a pot of simmering water making sure the bowl does not touch the water. Whisk mixture until the egg yolks start to thicken and double in volume. While whisking constantly, add butter to mixture in a slow, steady stream. Sauce should thicken and increase in volume. Add paprika and white pepper, taste and add more seasonings or lemon juice if needed.
Remove pot from heat and set aside leaving the bowl over water to keep warm.
Once casserole is set and browned on top remove from oven. Pour Hollandaise sauce over the top and set aside any extra for extra topping. Serve immediately and top with more sauce, paprika or fresh sliced chives or parsley. Enjoy.