If you’re craving a cozy, crowd-pleasing breakfast that’s effortless yet impressive, this Easy Eggs Benedict Casserole Recipe is your new go-to. Perfect for weekend brunch or a special holiday morning, it takes all the best flavors of classic Eggs Benedict and layers them into a cheesy, toasty casserole that’s pure comfort. Trust me, once you try this, you’ll want to make it again and again!
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Why You’ll Love This Easy Eggs Benedict Casserole Recipe
This casserole combines creamy, tangy Hollandaise-inspired sauce with luscious eggs, tender Canadian bacon or ham, and soft yet crisp layers of English muffin or biscuit—without any fuss of poaching or making sauce from scratch. It’s a reliable, hands-off way to get those iconic Benedict flavors with less stress.
- Texture you want: Creamy eggs with a golden, slightly crunchy top
- Flavor that pops: Savory, buttery sauce balanced with a hint of lemon and smoky ham
- Everyday ingredients: Uses basics like eggs, bread, cheese, and simple sauce staples
- Works for any night: Ideal as a brunch star but hearty enough for a meal any time
Ingredient Spotlight
To nail this Easy Eggs Benedict Casserole Recipe, focus on fresh eggs, quality bread, and a rich Hollandaise-style sauce. I like to use simple whole milk and butter for the sauce base—you can swap plain yogurt if you’re after a lighter version.
- Eggs: Fresh large eggs give the best texture – the whites firm up perfectly without drying out
- Bread: Day-old English muffins or sturdy biscuits hold up well under the sauce without getting soggy
- Canadian bacon or ham: Look for thick slices with a bit of smoky sweetness to enhance flavor
Seasonality & Sourcing
Use pasture-raised eggs when possible—the richer yolks really shine here. For the ham or Canadian bacon, check your local butcher or deli for the freshest cuts. English muffins and biscuits are widely available year-round, but if you’re feeling adventurous, homemade biscuit dough adds a lovely rustic touch. This Easy Eggs Benedict Casserole Recipe feels just as warm and comforting in chilly winter as it does on a spring morning with fresh herbs.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and greasing your casserole dish with butter or non-stick spray. While the oven warms, roughly chop your ham or Canadian bacon and toast your bread just a little—this keeps the bottom layers from getting mushy later. Avoid skipping the toast step; soggy bread is the one pitfall you’ll want to dodge!
Step 2 — Cook & Build Flavor
Beat your eggs with a splash of milk and a pinch of salt and pepper, then lightly scramble them in a skillet until they’re just set but still creamy. Overcooked eggs will dry out in the casserole, so watch carefully. Next, combine your sauce ingredients—typically a Hollandaise imitation made with butter, lemon juice, and a touch of Dijon—and mix well until silky smooth. If your sauce is too thick, a tiny splash of milk loosens it right up.
Step 3 — Finish & Rest
Layer the toasted bread, cooked eggs, ham, and sauce in your casserole dish, ideally building up several layers for richness in every bite. Bake it uncovered for about 25–30 minutes until the top is bubbly and golden. Let the casserole rest 5–10 minutes before serving to let the flavors meld and make slicing easier. This pause is key for a perfect finish.
Troubleshooting Easy Eggs Benedict Casserole Recipe
If your casserole turns out too dry, that usually means the eggs or sauce cooked too long—try reducing bake time or adding a bit more sauce next time. For bland results, a pinch more salt or a splash of fresh lemon juice brightens things right up. If soggy bread is an issue, toast your bread a little longer or use sturdier bread. These small tweaks make a big difference.
Pro Tips
From personal experience, the secret to this Easy Eggs Benedict Casserole Recipe lies in the balance of textures and timing. I’ve found that not over-scrambling eggs and layering sauce generously makes every bite luscious.
- Heat control: Use medium-low heat to gently cook eggs—they finish cooking in the oven nicely
- Timing window: Don’t rush resting; letting it sit for 10 minutes boosts flavor harmony and sliceability
- Make-ahead move: Assemble the night before and refrigerate; just add extra 5–7 minutes baking time
- Avoid this pitfall: Skipping the bread toast can lead to a soggy mess—trust me, it’s worth it!
Variations & Substitutions
Want to mix it up? Swap ham for smoked salmon and capers for an elegant brunch twist. For a vegetarian spin, sautéed mushrooms or spinach work beautifully. You can also replace classic Hollandaise with a light yogurt-based sauce for fewer calories. Whichever way you go, this Easy Eggs Benedict Casserole Recipe adapts wonderfully.
Great Debates
Butter versus oil in the sauce? I’m firmly team butter for richness and authenticity, but a light olive oil-based sauce suits those watching saturated fats. English muffin or biscuit base? Both have fans—English muffins give that classic texture, while biscuits make it extra fluffy. Your call!
Make-Ahead, Storage & Freezing
This casserole keeps well for up to 3 days in the fridge, covered tightly with foil or plastic wrap. To freeze, bake first, cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then warm gently in the oven to keep the creamy texture intact. Avoid microwaving if possible—it can dry things out.
Yield & Conversions
This recipe serves about 6 people generously. Double the ingredients for a larger crowd or halve for a smaller breakfast. For metric conversions, use about 12 large eggs (700g), 250ml milk, 150g ham, and 200g cheese for a double batch. Simple math helps here!
Serving Ideas & Pairings
Serve your Easy Eggs Benedict Casserole Recipe alongside fresh fruit, a crisp green salad, or roasted potatoes for a satisfying brunch spread. A light drizzle of extra hollandaise or a sprinkle of fresh parsley or chives on top adds a lovely fresh note. Coffee or a mimosa pairs beautifully.
FAQs
Absolutely! Swap out the ham or bacon for sautéed mushrooms, spinach, or a vegetarian sausage alternative to keep it delicious and meat-free.
To avoid sogginess, toast your bread lightly before assembling, and don't over-bake. Also, spreading the sauce evenly and not overly watery helps maintain texture.
Yes! Bake it first, cool completely, then wrap well and freeze. Thaw in the fridge overnight before reheating gently in the oven to keep the best texture.
Definitely! This recipe uses a simple buttery sauce with lemon and mustard as a quick alternative to classic Hollandaise, which is easier and just as tasty.
Notes, Tools & Special Equipment
A 9×13-inch baking dish is ideal for even baking. Use a non-stick skillet or well-seasoned pan for scrambling eggs smoothly. A small whisk helps to get your sauce silky without lumps. No fancy tools required—just basics you likely already have in your kitchen.
PrintPrintable Recipe 📖
Easy Eggs Benedict Casserole Recipe
These Breakfast Enchiladas combine fluffy scrambled eggs, savory maple sausage, crispy bacon, and melted cheddar cheese wrapped in soft tortillas, topped with a creamy enchilada-salsa sauce and baked to bubbly perfection. Perfect for a hearty and flavorful morning meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Enchilada-Salsa
- 2 Tablespoons salted butter
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cumin
- 1 cup milk
- 3 ounces cream cheese
- ⅓ cup salsa
- 1 ½ cups freshly grated cheddar cheese
Filling
- 8 large eggs, beaten
- salt and pepper, to taste
- 12 ounces cooked and crumbled maple sausage, divided
- 12 ounces crumbled and cooked bacon, divided
- ½ cup freshly grated cheddar cheese
- 8 taco-size flour tortillas
Toppings
- 1 cup freshly grated cheddar cheese
- freshly chopped cilantro
Instructions
- Preheat and prepare dish: Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
- Make enchilada-salsa: In a medium saucepan over medium heat, melt butter. Whisk in flour and stir until the flour turns golden-brown, about 30 seconds. Add ground cumin, then slowly pour in milk while whisking to combine. Bring mixture to a boil, then reduce heat to medium-low.
- Add cream cheese and salsa: Stir in cream cheese until melted, then add salsa and cheddar cheese. Remove from heat and continue stirring until the cheese is fully melted and the sauce is smooth. Set aside.
- Cook scrambled eggs: In a large non-stick skillet over medium-high heat, pour in beaten eggs seasoned with salt and pepper. Scramble and cook until eggs are set. Remove from heat.
- Assemble enchiladas: Lay tortillas on a clean surface. Divide scrambled eggs among the tortillas, placing eggs down the center. Top each with a few tablespoons of cooked sausage and bacon, reserving about ¼ cup of each for topping. Sprinkle 1 tablespoon cheddar cheese and 1 tablespoon enchilada-salsa over the fillings. Roll tortillas tightly and place seam side down in the baking dish.
- Add sauce and toppings: Pour remaining enchilada-salsa evenly over the rolled enchiladas. Sprinkle remaining cheddar cheese evenly over the top, then add reserved bacon and sausage pieces.
- Bake: Bake uncovered in the preheated oven for 20 minutes or until cheese is melted and bubbly.
- Garnish and serve: Remove from oven, sprinkle with freshly chopped cilantro, and let stand for 5 to 10 minutes before serving. Enjoy!
Notes
- Use taco-size flour tortillas for easy rolling and portion size.
- Maple sausage can be substituted with breakfast sausage or chorizo for variety.
- For a spicier flavor, add diced jalapeños to the enchilada-salsa or fillings.
- Leftover enchiladas can be refrigerated up to 3 days and reheated in the oven for best results.
- Use low-fat milk and reduced-fat cheese to lighten the dish if desired.
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