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Eggs Benedict Breakfast Casserole

A delightful and savory breakfast casserole inspired by classic Eggs Benedict, combining crispy bread, creamy eggs, and savory toppings for a comforting dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices slices of bread (preferably a sturdy variety)
  • 6 large large eggs
  • 2 cups milk
  • 1 cup shredded cheese (like cheddar or a cheesy hollandaise blend)
  • 0.5 cup cooked Halal-friendly chopped meat (like turkey or chicken sausage)
  • 0.25 cup chopped green onions
  • Salt and pepper to taste
  • Hollandaise sauce, for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Tear or cut the bread into bite-sized pieces and place them in a greased 9x13-inch baking dish.
  3. In a skillet over medium heat, cook the Halal-friendly chopped turkey or chicken sausage until browned. Remove from heat and sprinkle over the bread.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Pour the egg mixture evenly over the bread and meat in the baking dish. Sprinkle with shredded cheese and top with green onions.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Uncover and bake for an additional 10 minutes, or until the top is golden and bubbly.
Serving
  1. Once baked, drizzle with warm hollandaise sauce before serving.

Notes

Consider swapping the type of bread or adding vegetables like spinach or bell peppers for extra nutrition. Allow casserole to sit for a few minutes after baking for better slicing. Avoid using overly dense bread for fluffier results. Refrigerate leftovers in an airtight container for up to 3 days or freeze individual portions. Reheat at 350°F (175°C) for 20-25 minutes.