Eggs Benedict Casserole Recipe

English muffins: These are the base of the casserole, providing a soft and slightly chewy texture.

Canadian bacon: Adds a savory, smoky flavor to the dish.

Eggs: Bind the ingredients together and provide richness.

Milk: Helps to create a custard-like consistency.

Salt: Enhances the overall flavor.

Pepper: Adds a touch of heat and depth.

Butter: Used in the sauce for a rich, creamy finish.

Lemon juice: Adds brightness and acidity to the sauce.

Dijon mustard: Provides a tangy, slightly spicy flavor.

Hollandaise sauce mix: The key to achieving the classic Eggs Benedict flavor.

To ensure your eggs benedict casserole has a perfect texture, make sure to refrigerate the mixture for at least one hour or overnight. This allows the english muffins to absorb the egg mixture, resulting in a more cohesive and flavorful dish. Additionally, when drizzling the hollandaise sauce over the casserole, do it just before serving to maintain its creamy consistency and rich flavor.

• english muffins - Substitute with sourdough bread: Sourdough bread has a similar texture and can be cubed easily, providing a slightly tangy flavor that complements the dish.

• canadian bacon - Substitute with ham: Ham is readily available and has a similar taste and texture, making it a good alternative to Canadian bacon.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture acts as a binding agent and is suitable for those avoiding eggs.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the creamy texture needed for the casserole.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• melted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and moisture to the casserole.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess that lemon juice offers.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder than Dijon.

• hollandaise sauce mix - Substitute with homemade hollandaise sauce: Making hollandaise sauce from scratch with egg yolks, lemon juice, and butter can provide a fresher and richer flavor.

• To store your Eggs Benedict Casserole, first let it cool completely to room temperature. This prevents condensation from forming inside the storage container, which can make the casserole soggy.
• Once cooled, cover the baking dish tightly with aluminum foil or transfer the casserole to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the covered casserole in the refrigerator. It will stay fresh for up to 3-4 days. When you're ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• For longer storage, consider freezing the casserole. To do this, wrap the cooled casserole tightly in plastic wrap, followed by a layer of aluminum foil. This double layer of protection helps prevent freezer burn.
• Label the wrapped casserole with the date and contents so you can easily identify it later. Place it in the freezer, where it can be stored for up to 2 months.
• When you're ready to serve the frozen casserole, transfer it to the refrigerator to thaw overnight. Once thawed, reheat in the oven at 350°F (175°C) for about 30-35 minutes or until heated through.
• If you prefer individual servings, cut the casserole into portions before freezing. Wrap each portion in plastic wrap and then place them all in a large freezer bag. This way, you can easily grab a single serving whenever you like.
• To reheat individual portions, unwrap and place them on a microwave-safe plate. Microwave on high for 2-3 minutes, or until heated through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes.

• Preheat your oven to 350°F (175°C). Place the eggs benedict casserole in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it is heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the casserole in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed and slightly crispy.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it is evenly heated.

• If you have a sous-vide machine, vacuum-seal the casserole or place it in a zip-lock bag using the water displacement method. Set the sous-vide to 140°F (60°C) and heat for about 30-45 minutes. This method ensures the casserole remains moist and evenly heated.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• 9x13-inch baking dish: The dish where the casserole ingredients are assembled and baked.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for thoroughly mixing the eggs, milk, salt, and pepper.

• Small bowl: Used to mix the melted butter, lemon juice, and dijon mustard.

• Measuring cups: Necessary for accurately measuring the milk and melted butter.

• Measuring spoons: Used for measuring the salt, pepper, lemon juice, and dijon mustard.

• Knife: Needed to cut the English muffins into 1-inch cubes and dice the Canadian bacon.

• Cutting board: Provides a safe surface for cutting the English muffins and Canadian bacon.

• Refrigerator: Used to chill the casserole mixture for at least 1 hour or overnight before baking.

• Hollandaise sauce mix: The prepared sauce that is drizzled over the casserole before serving.

• Spoon: Useful for drizzling the melted butter mixture and hollandaise sauce over the casserole.

• Oven mitts: Protect your hands when placing the casserole in and taking it out of the oven.

Prepare ingredients ahead: Dice the canadian bacon and cube the english muffins the night before to save time in the morning.

Use pre-made hollandaise: Opt for a prepared hollandaise sauce mix to cut down on preparation time.

Refrigerate overnight: Let the egg mixture soak into the muffins overnight for a quicker morning bake.

Melt butter in microwave: Quickly melt the butter in the microwave to speed up the sauce preparation.

Batch cook: Double the recipe and freeze half for a quick meal later.