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Eggs Benedict Casserole

Eggs Benedict Casserole

A revolutionary twist on a classic brunch favorite, offering all the decadent flavors of traditional Eggs Benedict in an incredibly easy-to-make, make-ahead dish perfect for any occasion. This recipe simplifies a sophisticated meal, proving that gourmet can also be effortless, making it an indispensable addition to your weekend brunch repertoire.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch, Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage like Italian sausage or maple pork sausage, removed from casings
  • 1 loaf day-old French bread cut into 1-inch cubes (about 8 cups)
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
Hollandaise Sauce ingredients
  • 1/2 cup unsalted butter melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • pinch cayenne pepper optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl
  • Spatula
  • Aluminum foil
  • Heatproof bowl
  • Pot

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it cooks, until browned and cooked through. Drain off any excess grease. Spread the cooked sausage evenly in the bottom of the prepared baking dish.
    1 pound breakfast sausage
  3. Arrange the cubed French bread over the sausage in an even layer. Sprinkle the shredded cheddar cheese over the bread cubes.
    1 loaf day-old French bread, 1 cup shredded cheddar cheese
  4. In a medium bowl, whisk together the 6 large eggs, milk, salt, black pepper, paprika, and garlic powder until well combined.
    6 large eggs, 2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
  5. Pour the egg mixture evenly over the bread, sausage, and cheese in the baking dish. Gently press down on the bread cubes with a spatula to ensure they are well saturated with the egg mixture. Let it sit for about 10-15 minutes to allow the bread to soak up some of the liquid.
  6. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
  7. Remove the foil and continue baking for another 15-20 minutes, or until the casserole is set, puffed, and golden brown on top. The center should not be jiggly.
  8. While the casserole bakes, prepare the hollandaise. In a heatproof bowl set over a barely simmering pot of water (making sure the bowl doesn't touch the water), whisk together the egg yolks and lemon juice until pale and thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Stir in a pinch of cayenne pepper if desired. Be careful not to overheat, or the eggs will scramble.
    1/2 cup unsalted butter, 3 large egg yolks, 1 tablespoon fresh lemon juice, pinch cayenne pepper

Notes

To store, once cooled completely, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days. To reheat, preheat oven to 300°F (150°C), cover casserole loosely with foil, and reheat for 15-20 minutes. Remove foil for last 5 minutes for a crispier top. Microwave for individual servings on medium power in 30-second intervals. To freeze, wrap tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Remember to not overheat the hollandaise sauce to avoid scrambling the eggs.