Easter is only a few days away! Our plans are to enjoy brunch at home together and then go hang out with family for Easter dinner. I wanted to share with you one of my favorite healthy breakfast makeovers from a recipe I of course found on Pinterest for an Eggs Benedict Casserole.
This recipe is perfect for when you are hosting a brunch, but I often make it for just my husband and I. It’s similar to a traditional eggs benedict, but much much easier to make because no poached eggs are necessary! I love the combination of eggs, bread, and canadian bacon in eggs benedict, but I am not the biggest fan of the buttery hollandaise sauce. I made a ‘healthier’ hollandaise sauce with greek yogurt instead of butter, but I could easily eat the casserole without it. Or you could make a traditional hollandaise sauce and serve it on the side.
One other change I made is that I typically use day old french or ciabatta bread from my grocery stores bakery rather than english muffins. I just love how the day old bread gets crispy in the oven and it’s thicker than a muffin.
The original recipe I found also requires you to pour melted butter over the bread. But to make the recipe a bit more figure friendly I just sprayed the bread with some EVOO cooking spray and still think it tastes great!
The casserole needs to be assembled the day before cooking because you should let the eggs sit overnight. So make sure you plan accordingly when making this recipe. And once you wake up in the morning it will take about an hour to cook and finish preparing.
There is just something so relaxing and enjoyable about having a Sunday brunch at home. I love going for a run on Sunday morning when this casserole cooks and then coming home to a delicious breakfast. Hope you enjoy and have a very Happy Easter!
- EVOO cooking spray
- Six english muffins or ½ loaf of day old bread cut into 1 inch pieces
- 1 pound canadian bacon or fully cooked ham diced
- 8 eggs
- 2 cups milk
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Spray a 2½ quart baking dish with cooking spray.
- Layer half of the canadian bacon or ham in the prepared baking dish.
- Spread english muffins or bread over the meat and spray bread with some more cooking spray.
- Top the bread with the remaining canadian bacon or ham.
- In a mixing bowl, whisk the eggs, milk, onion powder, paprika, salt, and pepper.
- Pour the egg mixture over the casserole.
- Cover the baking dish and refrigerate overnight.
- In the morning heat oven to 375 degrees F and let the casserole sit out of the refrigerator for 15 minutes.
- Cover the casserole with aluminum foil and bake for 30 minutes or until the eggs are barely set.
- Remove the foil and continue to bake for an additional 20-25 minutes or until the eggs are completely set and bread is the desired crispiness.
- Remove the casserole from the oven and let it set about 10 minutes before serving.
- Top casserole with scallions and hollandaise sauce if desired.
To make hollandaise sauce you will need the following:
4 egg yolks, 1 tablespoon freshly squeezed lemon juice, 1/2 cup plain yogurt or unsalted butter melted, and a pinch of salt.
1.) Place the egg yolks and lemon juice in a mixing bowl and whisk with an electric mixer until the mixture is thickened and doubled in volume.
2.) Place the bowl over a saucepan (I used a glass bowl) with a little simmering water (water should not touch the bottom of the bowl) continue to whisk rapidly and slowly pour in the yogurt or melted butter.
3.) Whisk until the sauce is thickened and doubled in volume.
4.) Remove the bowl from the heat and stir in the salt. I would serve on the side of the casserole in a saucer so each individual can pour their desired amount of sauce.