Easy Eggs Benedict Casserole
I had an idea for this recipe when my Mister asked me to make Eggs Benedict. After making it for him I started to think about an Easy Eggs Benedict Casserole that I could make ahead of time and throw in the oven when I am enjoying my coffee. I am a night owl so I love anything that I can make at night and that requires the bare minimum in the morning. I started to think about my overnight french toast casserole recipe that I make with Chateau Bread Dumplings. Chateau Bread Dumplings are a specialty food item based in Chicago. They are a bread like food, they come in a sliced loaf and are a traditional Czech delicacy, traditionally eaten with pork roast and gravy. I grew up eating these and found that the unique texture made them the perfect base for dishes like french toast and other overnight bakes. I also use them to make my World’s Best Stuffing recipe.
I thought about how I would make this Easy Eggs Benedict Casserole using minimal,, easily accessible ingredients. It came together easily and was absolutely delicious. I could barely keep Mister away from it so that I could take pictures for this blog post!
There is a complete and printable recipe at the end of this post. I will walk you through the ingredients and steps in the next few paragraphs. As I said, you need very few ingredients for this recipe. The only semi unique ingredient are the Chateau Bread Dumplings but they are in stores in 14 states and you can order them online with FREE next day shipping.
What you need for this recipe is the following (exact amounts are in the printable recipe below)
- Heavy Cream
- Chateau Bread Dumplings
- Ham or Canadian Bacon
- 2 Packets of Knorr Hollandaise Sauce
- Salt, Pepper, Parsley, Paprika, Chili Powder
If you aren’t familiar with the Knorr Hollandaise Sauce, it is located in the gravy aisle at the grocery store.
The steps are also super simple. Precise directions are in the printable recipe below, but I will quickly walk you through them.
- Thaw and Cube your Chateau Bread Dumplings into small bite sized pieces. Make sure all the cuts are even for optimal baking time.
- Mix your milk and heavy cream with one of your Knorr packets and add your eggs.
- Pour this over your dumplings and mix in your ham that has been cubed as well as your seasonings.
- Melt butter and pour that over the whole thing and bake at 350 degrees for about 35 minutes.
- Make your second pouch of hollandaise according to the package and pour over the finished casserole.
If you prefer, you can assemble the casserole the night before, let it sit in the fridge covered and then all you have to do in the morning is bake it and make your second pouch of hollandaise to pour over.
I then top with the green onions and an additional sprinkle of the seasonings if you choose. This is such an easy recipe. I know that I will get questions about using a replacement for the Chateau Bread Dumplings, but there just isn’t another bread on the market with the same unique texture and taste, so I only make it with these bread dumplings. The great news is the Chateau Bread Dumplings are sold Frozen and can be kept in your freezer for two years. This is a bonus of you want to order a 1/2 case or case to make these recipes. They are also sold in the frozen food aisle of many grocery stores.
I hope you enjoy this recipe, a printable recipe is available below.
- 2 packets of Knorr Hollandaise Sauce Mix (found in the gravy aisle)
- 1.5 Cups Whole Milk (for Hollandaise Sauce & Casserole)
- 1/4 C of butter for (Hollandaise Sauce) + 1 stick of butter for casserole
- 1.5 Cups of Cubed Canadian Bacon or Ham
- 4 Eggs
- 1/2 C of Heavy Cream
- 1 Box of Chateau Bread Dumplings
- 3 Green Onions sliced thin
- 1 T of Dried Parsley + more for garnish
- 1 teaspoon of chili powder
- 1 teaspoon of paprika (or more if you prefer) = more for garnish
- Salt & Pepper
- Thaw your Chateau Bread Dumplings and cut into small cubes. I cut each dumpling into 6 or 8 pieces
- Whisk 1/2 C of heavy cream with 1/2 C of whole milk with ONE (1) pouch of the Knorr Hollandaise Sauce
- Whisk the four eggs into the milk, sauce mixture
- Season the milk/egg mixture with the paprika, chili powder and dried parsley, add salt and pepper to taste
- Add your cubed bread dumplings to a bowl and pour the milk mixture over the dumplings and toss them until the are completely saturated
- Fold in your cubed ham
- Spray a 9 inch pie plate with non stick spray and pour your dumpling mixture into the pie plate
- Melt one stick of butter and pour over the entire pie plate soaking all the dumplings
- Season the top with a little more dried parsley, paprika and black pepper
- Heat your oven to 350 degrees and bake the casserole for about 35 minutes, every oven is different, you will know when it is done when the center is firm
- While the casserole bakes, make your second pouch of Knorr Hollandaise sauce with the milk and butter, according to the package directions
- Take the casserole out of the oven and drizzle with the hollandaise sauce and top with green onions.
You can make the casserole the night before and leave it to sit overnight. Make the second pouch of the Hollandaise sauce the same day.