Eggs Benedict Hash Brown Casserole
Who Doesn’t Love A Good Breakfast Casserole?
You can assemble this Eggs Benedict Hash Brown Casserole with savory ham, tender potatoes, and decadent Hollandaise the night before and enjoy your Christmas or Easter morning while this bakes up. All you have to do is add eggs.
I personally LOVE a good breakfast casserole and this is a great casserole for holidays when there are busy mornings.
This casserole also goes great as a side dish to your favorite dinner, like pork chops or barbecue ribs.
Shortcuts Are Delicious & Save You Time
I am personally the number one fan of these Knorr Hollandaise Sauce Packets, especially for this Eggs Benedict Hash Brown Casserole.
I use these for a lot of recipes. One of my favorite recipes using this is my Potato Crusted Chicken. That recipe actually uses the Béarnaise sauce and not the Hollandaise, but it is JUST AS good.
I know that you can EASILY make your own hollandaise sauce, but why go through the trouble when you can make these with some milk and butter?
I love recipes that have an added shortcut. It makes them seem less intimidating.
I think making recipes less intimidating motivates people to cook MORE, which is always a great thing.
Let’s Get Saucy
The sauce for this casserole is so very easy to make. It is a can of cream of celery soup, two of the Knorr packets, and some heavy cream.
It makes a rich and delicious sauce that coats the hash brown potatoes. Make sure you combine the sauce and the potatoes well.
I have seasoning measurements in the recipe card, but you can adjust the seasoning to your preference. Remember seasonings are always just a SUGGESTION.
Oh Canada!
Is Canadian bacon REALLY from Canada? I have no idea.
All I know is that it is delicious in this recipe. I find the package of Canadian Bacon in the deli aisle with all the already sliced meats.
If you cannot find this product, you can use regular ham and dice it. You can also use cooked bacon in a pinch.
Eggs Benedict Hash Brown Casserole Recipe
If you love Eggs Benedict, then this is the breakfast casserole for you. It has salty Canadian Bacon, creamy sauce, and tender potatoes that are baked up to perfection.
Ingredients
- 32 ounce frozen bag of Diced Hash Brown Potatoes (you can use the shredded as well)
- 1 medium sized Yellow Onion, very finely diced or shredded
- 1 six ounce package of Canadian Bacon slices
- 1 cup of Heavy Cream
- 1 can of Cream of Celery Soup
- 4 tablespoons of Butter
- Approximately 15 Ritz Crackers crushed up
- 2 Eggs
- 1 to 2 teaspoons of Onion Powder
- 1 to 2 teaspoons of Garlic Powder
- 1/2 teaspoon of Paprika
- 1 teaspoon of Salt (or to taste)
- 1 teaspoon of Black Pepper (or to taste)
- 2 teaspoons of Dried Parsley
- 3 packets of Knorr brand Hollandaise Sauce mix *divided
- *1 cup of Milk + 1/4 cup of Butter to make ONE of the packets of the Hollandaise Sauce mixes
Instructions
- Spray a 9 x 12 casserole dish with non stick spray. Set aside.
- In a large bowl, add the frozen hash brown potatoes and add the onion and mix well to combine. Season with the salt, pepper, garlic and onion powder, and the paprika. Toss to combine.
- Dice the Canadian bacon and combine with the potatoes and onions.
- In a separate bowl whisk the cream, celery soup, and TWO packets of the Hollandaise sauce packet until well combined. Add this to the potato mixture and stir until well combined.
- Whisk two eggs and add to the potato mixture and fold in.
- Add the whole mixture to the baking dish and spread evenly. Heat your oven to 375 degrees.
- Add the baking dish to the oven and bake for 35 minutes. After 35 minutes the casserole should be bubbling and browning. Every oven is different, so you may have to adjust cook times and temps to your specific oven.
- Melt the butter and toss with the Ritz Crackers and the dried parsley. Carefully remove the casserole from the oven and sprinkle this mixture evenly over the top and then bake again for 15 to 20 minutes.
- While the casserole bakes, make the third packet of the Hollandaise sauce mix according to the package directions. This is where you will use the milk and butter. Set aside for serving.
- When the casserole is golden brown and bubbly, remove from oven, let it rest for 10 minutes. Serve in scoops with a drizzle of the Hollandaise sauce.
*you can assemble the casserole ahead of time and bring to room temperature and bake the next day.
