Eggs Benedict Casserole Recipe

English muffins: A type of bread with a unique texture, often used in traditional Eggs Benedict.

Canadian bacon: A leaner, slightly sweeter alternative to regular bacon, typically found in the deli section.

Eggs: Essential for the casserole base and the hollandaise sauce.

Milk: Adds creaminess to the egg mixture.

Salt: Enhances the overall flavor of the dish.

Ground mustard: Adds a subtle tanginess to the egg mixture.

Egg yolks: Used to create the rich hollandaise sauce.

Heavy cream: Provides a creamy texture to the hollandaise sauce.

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

Melted butter: Essential for the richness of the hollandaise sauce.

Cayenne pepper: Adds a slight kick to the hollandaise sauce.

When making the hollandaise sauce, ensure that the egg yolks and heavy cream mixture is at room temperature before you start whisking in the melted butter. This helps the sauce emulsify more smoothly and prevents it from curdling. Additionally, if the sauce starts to separate, you can rescue it by whisking in a teaspoon of hot water until it comes back together.

• english muffins - Substitute with sourdough bread: Sourdough bread provides a similar texture and tangy flavor that complements the dish well.

• canadian bacon - Substitute with ham: Ham offers a similar salty and savory taste, making it a good alternative.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works well as a binding agent.

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

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

• ground mustard - Substitute with dijon mustard: Dijon mustard provides a similar tangy and spicy flavor.

• egg yolks - Substitute with silken tofu: Blend silken tofu to achieve a creamy consistency similar to egg yolks.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich and creamy texture, suitable for dairy-free diets.

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

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture.

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

• To store the eggs benedict casserole, allow it to cool completely after baking. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 3 days.

• For longer storage, consider freezing the casserole. After cooling, cut it into individual portions. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. This method helps prevent freezer burn and keeps the casserole fresh for up to 2 months.

• When you're ready to enjoy the frozen casserole, thaw it in the refrigerator overnight. Once thawed, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.

• If you have leftover hollandaise sauce, store it separately in an airtight container in the refrigerator. It will keep for up to 2 days. To reheat, gently warm it in a saucepan over low heat, whisking continuously to prevent it from separating.

• For a quick breakfast, consider making individual servings in muffin tins. Follow the same steps but divide the ingredients evenly among the muffin cups. This way, you can easily grab and reheat a single serving without thawing the entire casserole.

• If you prefer a fresher taste, prepare the egg mixture and hollandaise sauce separately and store them in the refrigerator. Assemble and bake the casserole fresh when you're ready to serve. This method ensures the english muffins remain crisp and the flavors vibrant.

• When storing, label your containers with the date to keep track of freshness. This practice helps you manage your meals efficiently and reduces food waste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover eggs benedict casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, stirring occasionally, until the casserole is heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes for a crispy top.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the casserole in an air fryer-safe dish or on a piece of parchment paper.
  3. Heat for 10-12 minutes, checking halfway through to ensure even heating.
  4. For a crispy finish, increase the temperature to 375°F (190°C) for the last 2-3 minutes.

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

• Baking dish: A dish to hold the English muffin cubes and Canadian bacon mixture while it bakes.

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

• Whisk: Essential for mixing the egg mixture and for preparing the hollandaise sauce.

• Measuring cups: Needed to measure out the milk and heavy cream accurately.

• Measuring spoons: Used to measure the salt, ground mustard, lemon juice, and cayenne pepper.

• Knife: For chopping the Canadian bacon into pieces.

• Cutting board: A surface to chop the Canadian bacon safely.

• Small bowl: To whisk together the egg yolks, heavy cream, and lemon juice for the hollandaise sauce.

• Saucepan: Used to melt the butter for the hollandaise sauce.

• Spatula: Helpful for spreading the English muffin cubes and Canadian bacon evenly in the baking dish.

• Cooling rack: To let the casserole cool for a few minutes before serving.

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

Use a blender: Make the hollandaise sauce in a blender for a quicker and smoother result.

Pre-mix the egg mixture: Whisk together the eggs, milk, salt, and ground mustard in advance and store in the fridge.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Double the recipe: Make a larger batch and freeze portions for a quick future meal.