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This Eggs Benedict Casserole is incredibly delicious. Your family will NOT believe it's only 5 ingredients to make. Check it out!
Eggs Benedict Casserole
We've put a spin on the classic Eggs Benedict recipe by making it into a casserole! I love the ease of this recipe because it's a one and done and feeds a bunch. Those are MY type of recipes! This one would be perfect to make this weekend if you have a lot of family staying with you.
What's in Eggs Benedict Casserole?
- refrigerated southern homestyle biscuits
- Canadian bacon
- eggs
- milk
- salt
- pepper
- hollandaise sauce package (plus ingredients to make sauce)
MENU TIP: This Eggs Benedict Casserole recipe is from week 4 of our 5 Ingredient menu planning made easy set!
How to make Eggs Benedict Casserole with Hollandaise Sauce:
Preheat the oven to 350°F and coat a 13×9-inch glass baking dish or 3-quart casserole with cooking spray.
Separate all the biscuits, and cut each biscuit into 8 pieces. Place the biscuits and the chopped Canadian bacon into the prepared baking dish.
Next, whisk the eggs, milk, salt and pepper together until well blended and pour over the biscuit mixture.
Bake 30-40 minutes or until the biscuits rise and a knife inserted into the center comes out clean. Remove from the oven and set aside.
Meanwhile, prepare 1 package hollandaise sauce mix according to package directions. Or if you're feeling really adventurous make a homemade hollandaise sauce. This one sounds delicious!
Cut the eggs benedict casserole into squares to serve. Then pour some hollandaise sauce over each serving.
Eggs Benedict Casserole
Ingredients
- 16.3 oz refrigerated southern homestyle biscuits 8 count
- 8 - 10 slices canadian bacon chopped
- 8 large eggs
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pkg hollandaise sauce plus ingredients to make sauce
Instructions
- Preheat oven to 350°F.
- Coat a 13x9 inch glass baking dish or 3 quart casserole with cooking spray.
- Separate biscuits, and cut each biscuit into 8 pieces.
- Place biscuits into baking dish, and add chopped Canadian bacon.
- In a medium bowl, whisk eggs, milk, salt and pepper until well blended, the pour over biscuit mixture.
- Bake 30 - 40 minutes or until biscuits rise and knife inserted into center comes out clean; remove from oven.
- Meanwhile, prepare 1 package hollandaise sauce mix according to package directions.
- To serve, cut casserole into squares, and top each serving with hollandaise sauce.
Can you freeze Eggs Benedict Casserole?
Yes you sure can! I suggest freezing the casserole after it's been baked. Cover with some foil and freeze up to 2 months. To reheat let thaw in the fridge completely. Bake at 300 degrees until the center is hot, which will take about 20-30 minutes. Then whip up the hollandaise sauce, slice and serve.
If you're keeping this in the refrigerator, keep for just 2 – 3 days.
How can you thin or thicken Hollandaise sauce?
If you prefer your sauce a different way, you can easily alter it. If you prefer your sauce thinner, add a splash of lemon juice or water, and if you'd like it to be a bit thicker, reduce the liquid or you can add in more butter. It's completely up to you!
Looking for more yummy meals? This recipe is from week four of our 5 Ingredient menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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