Let me tell you about my favorite breakfast dish: *eggs benedict casserole*! It’s like all the deliciousness of classic eggs benedict, but in a cozy, hearty casserole form that’s perfect for feeding a crowd or just treating yourself on a lazy weekend. Seriously, what’s better than waking up to the aroma of crispy bacon and cheesy goodness wafting through your kitchen? I love how easy it is to whip up—just mix everything together and pop it in the oven! Plus, it’s incredibly versatile; you can make it ahead of time and let it chill in the fridge overnight, which is a total lifesaver for busy mornings. Trust me, once you try this casserole, you’ll want to make it a regular part of your breakfast rotation!
Ingredients for Eggs Benedict Casserole
Gathering your ingredients is part of the fun! For this eggs benedict casserole, you’ll need:
- 12 large eggs – make sure they’re fresh for the best flavor.
- 2 cups milk – whole milk works best, but feel free to use what you have on hand.
- 1 teaspoon salt – for seasoning the egg mixture.
- 1/2 teaspoon black pepper – to add a little kick.
- 1 teaspoon Dijon mustard – this gives a lovely tang that’s essential for the benedict flavor.
- 1 cup cooked and crumbled bacon – crispy, of course! You can also use ham or sausage if you prefer.
- 1 cup shredded cheddar cheese – because cheese makes everything better!
- 1 package English muffins, cubed – the base of our casserole that soaks up all that delicious goodness.
- 1/4 cup chopped fresh parsley – for a pop of freshness and color.
With these ingredients, you’re all set to create a breakfast masterpiece that’s hearty and full of flavor!
How to Prepare Eggs Benedict Casserole
Now that you’ve got all your ingredients ready, let’s dive into making this delightful eggs benedict casserole! It’s super straightforward, and I promise you’ll be so proud when it comes out of the oven.
Preheat and Mix
First things first, preheat your oven to 350°F (175°C). This is crucial because you want your casserole to bake evenly and come out perfectly fluffy. While that’s happening, grab a large mixing bowl and whisk together the 12 large eggs, 2 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Dijon mustard. Make sure everything is well-blended and frothy—this helps create that creamy texture we all love!
Combine Ingredients
Next, it’s time to add the fun stuff! Toss in the 1 cup of cooked and crumbled bacon, 1 cup of shredded cheddar cheese, the cubed English muffins, and 1/4 cup of chopped fresh parsley to your egg mixture. Now, stir it all together gently but thoroughly. You want to make sure the muffins soak up that eggy goodness and that every bite is packed with flavor. Don’t skip this step; even distribution is key for a well-cooked casserole!
Bake and Cool
Pour your delicious mixture into a greased 9×13-inch baking dish. Make sure it’s spread out evenly so it cooks uniformly. Pop it into your preheated oven and bake for about 30-35 minutes. You’ll know it’s done when the eggs are set and the top is golden brown and slightly puffy. Let it cool for just a few minutes before serving—trust me, the smell will be hard to resist! But giving it a little time will help it hold together beautifully when you cut into it. Enjoy every cheesy, bacon-filled bite!
Why You’ll Love This Recipe
Honestly, there are so many reasons to adore this eggs benedict casserole! Here are just a few that keep me coming back for more:
- Quick Preparation: With just a bit of mixing and some baking, you’ll have a delicious breakfast ready in no time!
- Hearty Flavors: The combination of eggs, bacon, and cheese delivers that comforting, rich flavor we all crave in a breakfast dish.
- Great for Feeding a Crowd: This casserole serves 8, making it perfect for brunch gatherings or family breakfasts.
- Make-Ahead Convenience: You can prepare it the night before, so it’s ready to pop in the oven when you wake up—talk about a morning win!
- Versatile: Feel free to customize with your favorite ingredients like different cheeses or veggies to make it your own!
Trust me, once you try it, you’ll understand why this recipe is a breakfast favorite!
Tips for Success
To make your eggs benedict casserole truly shine, I’ve got a few tips that’ll help you nail it every time! First, make sure to use fresh ingredients, especially the eggs and cheese, for the best flavor. If you want to avoid a soggy bottom, let the cubed English muffins sit out for a little while before adding them to the mixture. This helps them absorb just the right amount of egg mixture without getting too mushy.
Also, don’t skip the cooling time; letting it rest for a few minutes after baking helps it firm up and makes slicing easier. And if you’re feeling fancy, drizzle some hollandaise sauce on top just before serving for that classic eggs benedict touch! Lastly, if you like a little spice, consider adding some diced jalapeños or a sprinkle of red pepper flakes for a kick. Enjoy your breakfast masterpiece!
Nutritional Information
When it comes to enjoying my eggs benedict casserole, it’s nice to know what you’re getting in each delicious slice! Here’s the estimated nutritional information per serving:
- Calories: 300
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 200mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 3g
- Protein: 20g
Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. Enjoying this hearty breakfast is totally worth it!
FAQ Section
Can I make this casserole ahead of time?
Absolutely! Making this eggs benedict casserole ahead of time is one of the best parts. You can prepare everything the night before by mixing the ingredients and pouring the mixture into your greased baking dish. Just cover it tightly with plastic wrap and pop it in the fridge. In the morning, all you have to do is take it out, let it sit at room temperature for a few minutes, and then bake it as directed. This way, you can enjoy a delicious breakfast without any morning hassle!
Can I substitute the bacon?
Definitely! If bacon isn’t your thing, you can easily swap it out for other proteins. Ham or cooked sausage works wonderfully and still gives you that hearty flavor. You could even try turkey bacon for a lighter option or go meatless with some sautéed spinach or mushrooms for a vegetarian twist. The beauty of this casserole is in its versatility—feel free to get creative!
What can I serve with eggs benedict casserole?
This casserole pairs beautifully with a variety of side dishes! I love serving it alongside fresh fruit, like sliced strawberries or a vibrant fruit salad, to add a bit of brightness. A simple green salad with a light vinaigrette also complements the richness of the casserole nicely. And don’t forget about beverages! A steaming cup of coffee or a refreshing mimosa is a perfect way to round out your brunch experience. Enjoy!
Storage & Reheating Instructions
Storing leftovers of your eggs benedict casserole is super simple! Just cut any remaining casserole into slices and place them in an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to save it for longer, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It’ll last in the freezer for about 2 months—perfect for those busy mornings when you want a quick breakfast fix!
When it’s time to reheat, you can pop a slice in the microwave for about 1-2 minutes, or until heated through. If you prefer a crispy top, I recommend reheating it in the oven at 350°F (175°C) for about 10-15 minutes. Just cover it loosely with foil to prevent it from drying out. Enjoy your delicious breakfast all over again!
Print
Eggs Benedict Casserole: 5 Reasons You’ll Crave This Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A delicious and hearty breakfast dish combining the flavors of eggs benedict in a convenient casserole form.
Ingredients
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1 package English muffins, cubed
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, salt, pepper, and mustard.
- Add bacon, cheese, English muffins, and parsley to the egg mixture.
- Stir to combine all ingredients well.
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake for 30-35 minutes until the eggs are set and the top is golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to substitute bacon with ham or sausage.
- Can be prepared the night before and stored in the refrigerator.
- Top with hollandaise sauce before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg
Keywords: eggs benedict casserole, breakfast casserole, egg dishes
