Eggs Benedict Casserole
A delicious and easy way to enjoy all the flavors of Eggs Benedict in a convenient casserole form, perfect for brunch or holidays.
Ingredients
Main Ingredients
- 1 pound Breakfast Sausage crumbled
- 8 large Eggs
- 1 can Biscuits refrigerated, cut into 1-inch pieces
- 2 cups Shredded Cheese cheddar or Monterey Jack
Hollandaise Sauce
- 0.5 cup Butter melted
- 3 large Egg Yolks
- 1 tablespoon Lemon Juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne Pepper optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a skillet, cook the breakfast sausage until browned. Drain off any excess grease.1 pound Breakfast Sausage
- Spread the cooked sausage evenly in the bottom of the prepared baking dish.1 pound Breakfast Sausage
- Layer the biscuit pieces over the sausage.1 pound Breakfast Sausage
- In a separate bowl, whisk together the eggs, shredded cheese, salt, and cayenne pepper (if using).1 pound Breakfast Sausage
- Pour the egg mixture evenly over the biscuits and sausage.
- Bake for 30-40 minutes, or until the eggs are set and the casserole is golden brown.
- While the casserole is baking, prepare the Hollandaise sauce: In a small saucepan over low heat, whisk together the egg yolks, lemon juice, and melted butter until thickened and smooth. Stir in salt and cayenne pepper.1 pound Breakfast Sausage
- Let the casserole rest for 5 minutes before serving. Drizzle with Hollandaise sauce.
Notes
This casserole is best served hot. You can make it ahead of time and reheat it in the oven.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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