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Serving: This casserole is perfect for a hearty breakfast or brunch. It pairs beautifully with a side of fresh fruit or a simple salad.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven, and top with fresh Hollandaise sauce before serving.
Variations:
Vegetarian Version: Replace the Canadian bacon with sautéed spinach or mushrooms for a vegetarian alternative.
Add More Toppings: Add shredded cheese on top of the casserole before baking for extra cheesy goodness.
Spicy Kick: Add a dash of hot sauce or some finely chopped jalapeños to the egg mixture for a spicy twist.
FAQ:
Q: Can I make this casserole without overnight soaking?
A: Yes, if you're short on time, let the casserole soak for at least 30 minutes before baking. Overnight soaking helps the flavors meld together for a richer taste.
Q: Can I use a different type of bread instead of English muffins?
A: While English muffins are traditional, you can substitute with other bread types, like croissants or sourdough, for a different flavor.
Q: How do I keep the Hollandaise sauce from curdling?
A: Be sure to whisk the sauce constantly while adding the butter slowly. Keeping the bowl over simmering (not boiling) water helps ensure the eggs don't cook too quickly and curdle.
This Eggs Benedict Casserole with Hollandaise Sauce combines the classic brunch dish with the convenience of a casserole, making it easy to prepare ahead of time and serve to a crowd. Enjoy the creamy, indulgent flavors of this delicious dish!
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