Love eggs Benedict but find it too hard to make at home? This recipe for eggs Benedict casserole is an easy, one-dish version of the restaurant classic that features all the traditional ingredients without the hassle.
Take advantage of warmer weather by hosting an outdoor brunch and serving an egg-tastic recipe that’s sure to please your friends and family. Eggs Benedict casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations or casual weekend brunches at home.
Eggs Benedict Casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 6 servings
6 cups French bread, cut into cubes
12 large eggs
1½ cups milk
3 tablespoons fresh chives, chopped
1 teaspoon salt
2½ teaspoons Tabasco sauce, divided (if desired)
12 ounces Canadian bacon, chopped
1 (9-ounce) package Hollandaise sauce
1. Preheat oven to 350° F.
2. Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt, and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
3. Meanwhile, prepare Hollandaise sauce as package directs. Stir in ½ teaspoon of Tabasco sauce (if desired). Keep warm until ready to use.
4. Serve casserole topped with warm Hollandaise sauce.
Here’s a list of additional items to consider when preparing for your outdoor brunch:
Angelic Eggs: Start with hard-boil eggs. Remove the yolks from the eggs and combine with mayonnaise, chopped salmon, dill, Tabasco sauce (if desired), and salt. Refill the egg whites with the egg yolk mixture, and serve.
Dog-Day Fruit Salad: Combine your favorite fresh fruits, such as strawberries, blueberries, and raspberries, with a mixture of orange juice, orange peel, and honey.
Classic Bloody Mary (for the adults!) – Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco sauce; stir, and pour over ice. Garnish with a celery stalk.
Recipe courtesy of Tabasco.com.