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 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 that I sometimes use, are the Chateau Bread Dumplings (pictured) and can sometimes be hard to find outside of Illinois, but you can also use French bread or any bread that’s somewhat chewy and with not a super crispy crust.
What you need for this recipe is the following (exact amounts are in the printable recipe below)
- Heavy Cream
- Chateau Bread Dumplings or 6 cups of cubed bread like French bread
- 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. Or cube whatever bread you’re using in place of dumplings.
- 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 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.