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Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch.—Sandie Heindel, Liberty, MO
This recipe is:
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Nutritional Facts 1 piece with about 2 tablespoons sauce equals 286 calories, 19 g fat (10 g saturated fat), 256 mg cholesterol, 535 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Eggs Benedict Casserole in Country Woman February/March 2010, p29
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 12, 2013 by maddyd51
I ran across a trick for the hollaindaise sauce - when you are pouring in the melted butter in the last step of the recipe, leave the milk solids behind and do not add them to the sauce. That helps it stay nice and smooth. The sauce was so amazing. This recipe was a huge hit - my mother in law took my print out of the recipe with her when she left our Mother's Day brunch!
Reviewed on Apr. 17, 2013 by christycincy
Could not have been easier to make. I saw several people say they used a packaged sauce, but I've used those before and this sauce was just as easy to make from scratch and tastes way better!
Reviewed on Apr. 03, 2013 by misspooches
Easy and amazing taste! I made for Easter brunch and the leftovers were even better.
Reviewed on Jan. 26, 2013 by queenie0514
I made this for my family and it was an instant hit. It's definitely a keeper!
Reviewed on Jan. 24, 2013 by pixie56
This was sooo good! Made if for breakfast for some house guests and it was gone! I would make 1 1/2 times the hollandaise next time.
Reviewed on Dec. 26, 2012 by Chris in SC
We fixed this Christmas Eve for breakfast on Christmas morning. Everyone loved it! I halved the recipe and used skim milk with about 1/4 cup of leftover cream from another recipe.
Reviewed on Oct. 02, 2012 by Olsen55
To avoid other readers issues, I broiled the muffins before cutting and added salt and pepper to eggs and the sauce. Lots of requests! Very good!
Reviewed on Jul. 23, 2012 by melisfun
This was so good. My kids loved it and asked for it again for lunch. The sauce is a little more tangy than I would like, but maybe it is just the types of mustard I used.
Reviewed on Apr. 30, 2012 by luvmyrescue
Any idea's on how to make this a little lower in fat content? Has anyone tried making this with egg substitute? And could anything else be used other than the heavy whipping cream? I'd love to try this, but 19 grams of fat is simply too much. And sorry for the rating, but couldn't post a comment without doing something LOL!!!!
Reviewed on Apr. 10, 2012 by Aseleener
I loved this casserole. I made it for Easter breakfast at church and everyone else loved it too. I added some garlic powder, salt, and more smoked paprika to the egg mixture, but other than that, didn't change anything. Since it was being served at a buffet, I just poured the Hollandaise sauce over the top of the entire casserole. I will definitely be making this again.
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