Eggs Benedict is a brunch favorite, known for its perfect balance of poached eggs, Canadian bacon, and creamy hollandaise sauce on an English muffin. But if you’re hosting a crowd or looking for a pork-free twist, this Eggs Benedict Casserole Recipe is your go-to dish. It’s make-ahead friendly, easy to prepare, and bursting with flavor – all without using pork.
This post provides a complete, well-structured guide to making a delicious, pork-free version of eggs benedict casserole that suits family brunches, holiday breakfasts, or casual weekend mornings.
Why You’ll Love This Eggs Benedict Casserole Recipe
- Make-Ahead Convenience: Prep it the night before and bake it fresh in the morning.
- Pork-Free Flexibility: Substitute pork with turkey ham, smoked chicken, or veggies.
- Crowd-Pleaser: Feeds up to 8 people comfortably.
- All the Flavor, Less Fuss: Skip the poaching and layering of traditional eggs benedict.
Ingredients Overview
For the Casserole Base:
- 6 English muffins, cubed
- 350g turkey ham or smoked chicken, diced (or sautéed mushrooms for vegetarian)
- 8 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 tsp salt
- Pinch of cayenne pepper (optional)
Garnishes (Optional):
- Fresh parsley, chopped
- Paprika or smoked paprika
- Chopped chives
Step-by-Step Instructions
1. Prepare the Casserole Base
Start by greasing a 9×13-inch baking dish. Spread cubed English muffins across the bottom. Layer the diced turkey ham or chicken (or mushrooms) evenly over the top.
2. Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika. Pour the mixture evenly over the casserole base, making sure all bread pieces are soaked.
3. Chill and Soak
Cover the dish with foil and refrigerate for at least 4 hours or overnight. This helps the muffins absorb the egg mixture and enhances flavor.
4. Bake the Casserole
Preheat your oven to 175°C (350°F). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake uncovered for 40–45 minutes until puffed and golden.
5. Prepare the Hollandaise Sauce
While the casserole is baking, prepare your hollandaise. Whisk egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until thickened. Slowly drizzle in the warm melted butter while whisking until the sauce is creamy and emulsified. Add salt and cayenne to taste.
6. Garnish and Serve
Let the baked casserole rest for 10 minutes before cutting into squares. Drizzle warm hollandaise sauce over each serving and top with parsley, paprika, or chives.
Tips for Success
- Let it Soak: Don’t skip the overnight chill; it ensures a custardy texture.
- Use Stale Muffins: Slightly dry English muffins absorb the egg mixture better.
- Keep Sauce Warm: Use a thermos or double boiler to keep hollandaise warm while serving.
Pork-Free Alternatives
Looking to go completely meatless or exploring more options? Here are great substitutes:
- Vegetarian: Sautéed mushrooms, spinach, or roasted red peppers
- Other Proteins: Grilled chicken, beef pastrami, or plant-based meat alternatives
Serving Suggestions
This Eggs Benedict Casserole Recipe pairs well with:
- Fresh fruit salad
- Roasted asparagus or green beans
- Light mixed greens with vinaigrette
- Breakfast potatoes or hash browns
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm individual portions in the microwave or oven.
- Freezing: Freeze baked casserole (without hollandaise) for up to 1 month. Thaw overnight and reheat before serving.
Variations to Try
- Spicy Kick: Add chopped jalapeños or pepper jack cheese to the mix.
- Herby Touch: Add fresh tarragon or dill to the hollandaise.
- Cheesy Bake: Mix in shredded cheddar or Swiss cheese.
Final Thoughts
This pork-free Eggs Benedict Casserole Recipe is a fantastic way to bring a gourmet brunch experience to your kitchen. Whether you’re feeding a crowd, prepping ahead for a special day, or just craving a hearty breakfast, this casserole delivers with flavor, texture, and ease.
Eggs Benedict Casserole Recipe
Description
This Eggs Benedict Casserole Recipe (No Pork Version) is a savory, make-ahead breakfast dish that captures all the flavors of traditional eggs benedict—without using pork. Instead of Canadian bacon, we use delicious, pork-free alternatives like turkey ham, smoked chicken, or sautéed mushrooms for a hearty, satisfying twist. It's perfect for brunch, holidays, or cozy weekends at home!
Ingredients
For the Casserole Base:
For the Hollandaise Sauce:
For Garnish (Optional):
Instructions
Prepare the Base
- Place cubed English muffins evenly in a greased 9x13-inch baking dish. Top with diced turkey ham, smoked chicken, or sautéed mushrooms.
Mix the Egg Base
- In a mixing bowl, whisk eggs, milk, Dijon mustard, salt, pepper, and paprika. Make sure everything is well combined.
Assemble and Chill
- Pour the egg mixture over the muffin and protein layer. Gently press down to soak. Cover and refrigerate overnight or at least 4 hours.
Bake
- Preheat oven to 175°C (350°F). Remove casserole from the fridge, let sit 15 minutes, then bake uncovered for 40–45 minutes or until golden and set.
Make the Hollandaise Sauce
- Whisk egg yolks and lemon juice in a bowl. Place over simmering water and whisk constantly until thickened. Slowly drizzle in the warm butter, whisking to emulsify. Add salt and cayenne.
Serve with Sauce
- Let casserole rest for 10–15 minutes. Slice, top with warm hollandaise sauce, and sprinkle with fresh herbs.
Note
No Pork Option Ideas: Try turkey ham, smoked chicken, beef pastrami, or sautéed veggies.
Vegetarian Option: Replace meat with sautéed spinach, mushrooms, or roasted red peppers.
Storage: Keeps well in fridge 3 days. Reheat in oven or microwave.
Hollandaise Shortcut: Store-bought sauce is fine, but homemade is richer.
Serving Tip: Pair with a light salad or fruit for a full brunch spread.
