Eggs Benedict Casserole Recipe

English muffins: These provide the base for the casserole, offering a chewy texture that absorbs the egg mixture well.

Eggs: The main ingredient that binds everything together and gives the casserole its structure.

Milk: Adds creaminess to the egg mixture, ensuring a rich texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

Canadian bacon: A lean, flavorful meat that adds a savory element to the casserole.

Green onions: Provide a fresh, slightly sharp flavor that complements the richness of the other ingredients.

Butter: Used in the hollandaise sauce to add richness and a smooth texture.

Egg yolks: Essential for making the hollandaise sauce, adding thickness and richness.

Lemon juice: Adds a bright, tangy flavor to the hollandaise sauce.

Cayenne pepper: Adds a subtle heat to the hollandaise sauce, balancing its richness.

When preparing the hollandaise sauce, ensure that the melted butter is warm but not too hot. If the butter is too hot, it can cause the egg yolks to scramble when blended. To achieve a smooth and creamy consistency, blend the egg yolks and lemon juice first, then slowly drizzle in the warm butter while the blender is running. This gradual incorporation helps to emulsify the sauce properly.

• english muffins - Substitute with bagels: Bagels have a similar texture and can absorb the egg mixture well.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a good vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness with an extra umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• canadian bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with a similar smoky flavor.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used in the same quantity.

• egg yolks - Substitute with silken tofu: Blend silken tofu until smooth to mimic the creamy texture of egg yolks.

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

• cayenne pepper - Substitute with paprika: Paprika offers a milder heat and a similar color to cayenne pepper.

• Allow the eggs benedict casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents for easy identification.
• Freeze the portions for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat thawed portions in the oven at 350°F (175°C) until heated through, or in the microwave for a quicker option.
• For the hollandaise sauce, it's best to make it fresh. However, if you have leftovers, store it in an airtight container in the refrigerator for up to 2 days.
• Reheat the hollandaise sauce gently in a double boiler or microwave, stirring frequently to prevent separation.

• Preheat your oven to 350°F (175°C). Place the leftover eggs benedict casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until warmed 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 have an air fryer, preheat it to 300°F (150°C). Place the casserole in the air fryer basket, ensuring it's not overcrowded. Heat for about 10-12 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the casserole in the skillet and cover with a lid. Heat for about 10 minutes, flipping halfway through to ensure even warming.

• If you prefer a steam method, place the casserole in a heatproof dish that fits inside a steamer basket. Steam over simmering water for about 10-15 minutes, or until heated through. This method helps retain moisture and prevents drying out.

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

• Baking dish: Holds the english muffin cubes and egg mixture, allowing them to bake evenly.

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

• Whisk: Helps to blend the eggs, milk, salt, and black pepper smoothly.

• Blender: Used to prepare the hollandaise sauce by blending melted butter, egg yolks, lemon juice, and cayenne pepper until smooth and creamy.

• Knife: Essential for dicing the canadian bacon and chopping the green onions.

• Cutting board: Provides a safe surface for cutting the canadian bacon and green onions.

• Measuring cups: Ensures accurate measurement of milk and melted butter.

• Measuring spoons: Used to measure salt, black pepper, and lemon juice precisely.

• Spatula: Helps to spread the english muffin cubes evenly in the baking dish and to drizzle the hollandaise sauce over the casserole.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the hot oven.

Prep ingredients ahead: Chop the green onions and Canadian bacon the night before to save time in the morning.

Use pre-cubed muffins: Buy pre-cubed English muffins to skip the cutting step.

Make hollandaise in advance: Prepare the hollandaise sauce a day before and reheat gently.

Batch whisk eggs: Whisk the eggs and milk together in a large batch to streamline the process.

Pre-grease the dish: Grease the baking dish ahead of time to save a step during assembly.