Eggs Benedict Hash Brown Casserole

I mean, who doesn’t love Eggs Benedict? But making individual plates can be a bit of a juggling act, so instead of English muffins, we’re using a golden layer of hash browns, with bacon and eggs baked right on top. (We don’t want to stand over a pot trying to get four poached eggs ready at the same time!)

However, I almost never make it during the week. I usually save it for the weekends when there’s time to enjoy a proper breakfast without rushing around.

And it’s also lovely for those special mornings, like Christmas, Easter or Mother’s Day, when you want to put something a little extra on the table. Plus, we can prepare the potato base ahead, which is a huge help on those kinds of days haha. And although this is very much a treat-yourself kind of breakfast, you’re still getting around 17g of protein. Not bad for something that comes with a generous spoonful of homemade hollandaise, right?!

Helpful Tips

• Give those potatoes a really good squeeze! If you’re using frozen hash browns, make sure they’re completely thawed before wrapping them in a clean kitchen towel and squeezing out as much moisture as possible.
• Don’t skip that first bake. The potatoes get about 25 minutes in the oven before we add anything else, which helps the edges turn golden and the surface get lightly crisp. Once the egg mixture goes in, the potatoes will naturally soften again (and that’s perfectly fine!). We’re going for a tender potato layer with lovely golden edges, not a crunchy hash brown crust all the way through.
• A little note about the bacon. Traditional Eggs Benedict usually comes with Canadian bacon, but I went with regular bacon for this version. If you prefer Canadian bacon, you can use that instead! Just keep in mind that it’s leaner and usually already cooked, so the flavor and texture will be a little different.
• And the hollandaise? Save that for the very end! We’ll make it in the blender while the casserole rests, then spoon it over each slice just before serving. That way, everyone gets plenty of creamy sauce and those lovely golden edges don’t disappear underneath it.

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Eggs Benedict Hash Brown Casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 4 servings

All the goodness of Eggs Benedict, baked into one delicious casserole! Golden-edged hash browns, bacon and tender baked eggs, finished with homemade hollandaise and a sprinkle of fresh chives. Perfect for a slow weekend breakfast or a special holiday brunch, without having to poach a single egg!

Step-by-step photos can be seen below the recipe card.

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Ingredients

  

For the casserole

• About 12 oz shredded potatoes or hash browns (350 g), fresh or frozen and thawed
• 1¾ tbsp butter (25 g), melted
• 2 teaspoons extra virgin olive oil (10 ml)
• 1/4 teaspoon salt
• 1 pinch black pepper
• About 5¼ oz bacon (150 g), regular bacon, cut into small pieces
• 4 eggs
• ¾ cup + 1½ tbsp whole milk (200 ml)
• 1/2 teaspoon onion powder
• 1 pinch paprika
• cooking spray for the baking dish
• fresh chives for serving

For the hollandaise

• 2 egg yolks pasteurized recommended; separate from the casserole eggs
• ¼ cup heavy cream (60 ml)
• 1 tablespoon lemon juice (15 ml)
• 1/2 tablespoon Dijon mustard
• 1 small pinch cayenne pepper
• 1 small pinch salt
• 4 tbsp + ¾ tsp unsalted butter (60 g), melted

Instructions

 

1. Preheat the oven to 375°F (190°C). Lightly grease an oval baking dish, approximately 11 × 7 inches (28 × 18 cm), with cooking spray.
2. If using frozen hash browns, thaw them completely. Transfer the potatoes to a clean kitchen towel and squeeze very well to remove as much excess moisture as possible.
3. Place the potatoes in a bowl and add the melted butter, extra virgin olive oil, salt and black pepper. Mix until evenly coated.
4. Spread the potatoes evenly over the bottom of the baking dish. Press down gently with the back of a spoon or a spatula.
5. Bake the hash brown base at 375°F (190°C) for about 25 minutes, until the edges begin to turn golden and the surface is lightly crisp.
6. Remove the dish from the oven and scatter the bacon evenly over the top.
7. Return the dish to the oven and bake for another 5 minutes.
8. Meanwhile, whisk the four eggs with the whole milk, onion powder and paprika until smooth and well combined.
9. Remove the dish from the oven and slowly pour the egg mixture evenly over the hash brown and bacon base.
10. Reduce the oven temperature to 350°F (180°C).
11. Cover the dish with aluminum foil and bake for about 18 minutes.
12. Remove the foil and bake for another 15 minutes, or until the egg mixture is fully set in the center and the potato edges are golden. The center should reach 160°F (71°C).
13. Remove the casserole from the oven and let it rest for about 10 minutes before slicing.
14. While the casserole rests, prepare the hollandaise sauce.
15. Place the two egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne and salt in a blender.
16. Blend for about 10 seconds, until combined.
17. With the blender running, slowly pour in the melted unsalted butter in a thin stream.
18. Continue blending until smooth and creamy, thick enough to coat a spoon but still pourable.
19. If needed, keep the sauce gently warm until serving, without allowing it to boil.
20. Cut the casserole into four portions.
21. Top each portion with hollandaise sauce and freshly chopped chives.
22. Serve immediately.

Notes

Potatoes: Fully thaw frozen hash browns and squeeze out the moisture well before seasoning. The first bake should leave lightly golden edges.

Hollandaise: Use pasteurized egg yolks for this uncooked blender sauce. Melted butter alone does not reliably cook the yolks. Add the butter slowly and keep the finished sauce gently warm, without boiling.

Getting ahead: Prepare only the potato base ahead and refrigerate it promptly. Keep the raw bacon separate. When finishing, add the bacon and complete all bacon-and-egg baking stages together, checking that the egg center is fully set and reaches 160°F (71°C). A chilled base may need extra oven time.

Nutrition

Calories

570 kcal

Carbohydrates

19 g

Protein

17 g

Fat

48 g

Saturated fat

22 g

Sodium

560 mg

Fiber

2 g

Sugar

4 g

Nutrition information is provided as an estimate and should only be used as an approximation.

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How to Make Eggs Benedict Hash Brown Casserole

1. Gather all of your ingredients.

   

   First things first, get everything ready! You’ll need a baking dish (about 11×7 inches), a mixing bowl, a clean kitchen towel and a blender for the hollandaise.

   And remember, we’re using four whole eggs for the casserole and another two egg yolks for the sauce. Keep those separate so you don’t accidentally use them all at once!! For the hollandaise, pasteurized egg yolks are the best choice since we’re not cooking the sauce.

2. Get those hash browns ready!

   

   Preheat your oven to 375°F (190°C) and lightly grease your baking dish. If you’re using frozen hash browns, make sure they’re completely thawed, then wrap them in a clean kitchen towel and squeeze out as much moisture as you can. Give them a proper squeeze! They won’t bite back haha.

   Toss the potatoes with the melted butter, olive oil, salt and pepper until everything is nicely coated. Spread them evenly in the baking dish and press them down gently with a spoon or spatula.

   

   Pop the dish into the oven for about 25 minutes, until the edges start turning golden and the surface looks lightly crisp. That’s exactly what we’re looking for!

3. Add the bacon and egg mixture.

   

   Once the hash brown base has had its first bake, take it out of the oven and scatter the bacon pieces evenly over the top. Back into the oven it goes for another 5 minutes!

   

   While that’s happening, crack the four eggs into a bowl, add the milk, onion powder and paprika, then whisk everything together until smooth.

   Take the baking dish out again and slowly pour the egg mixture over, try to spread it as evenly as possible. The bacon will finish cooking along with the eggs, that’s why we don’t need to cook it separately first.

4. Bake until the eggs are set.

   Now reduce the oven temperature to 350°F (180°C), cover the dish with aluminum foil and bake for about 18 minutes. After that, remove the foil and bake for another 15 minutes, until the eggs are set in the center and those lovely hash brown edges are golden.

   

   Don’t judge it by the edges alone! The middle should be set, without any loose, liquid egg. If you’re using a food thermometer, the center should reach 160°F (71°C). And please don’t rush to cut into it just yet!! Give the casserole about 10 minutes to rest… it’ll be much easier to slice and we can use that time to make the hollandaise.

5. Make the creamy hollandaise.

   

   Now for the good stuff! Add the two egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne pepper and a little salt to your blender. Blend for about 10 seconds, just until everything comes together.

   With the blender still running, slowly pour in the melted unsalted butter in a thin stream. And I mean slowly haha! This helps the butter blend into the sauce instead of separating.

   

   Keep blending until the hollandaise is smooth, creamy and thick enough to coat a spoon, but still easy to pour. If you need to keep it warm for a few minutes, that’s fine, just don’t let it boil!

6. Slice, pour and enjoy!

   

   Cut the casserole into four generous portions and let’s plate them. Spoon that lovely homemade hollandaise over each slice and finish with a sprinkle of freshly chopped chives. And there you have it! All those Eggs Benedict flavors, with a golden-edged hash brown base underneath and plenty of creamy sauce on top. Serve it while everything is still warm and enjoy!!

Make-Ahead & Storage

• Want to get a head start? You can prepare and bake the hash brown base the day before, then let it cool promptly, cover and refrigerate. Keep the raw bacon separate and leave the egg mixture until you’re ready to finish the casserole. The next morning, just add the bacon and continue with the remaining baking steps! A cold potato base might need a little extra time in the oven, so make sure the eggs are completely set in the center before serving.
• Got leftovers? Keep any leftovers in an airtight container in the fridge for 3–4 days. But I definitely recommend storing it without the hollandaise, though! When you’re ready to eat, reheat individual portions in the oven or microwave until hot all the way through, then add some freshly made sauce… much nicer than trying to reheat everything together!
• And freezing? You can freeze portions of the fully baked casserole, without the hollandaise, for up to 2–3 months. Thaw overnight in the fridge, reheat thoroughly, and make the hollandaise fresh when you’re ready to serve. Just keep in mind that the potatoes and eggs might be a little softer after thawing.

What to Serve with Eggs Benedict Hash Brown Casserole

It is already quite a filling breakfast as is, so when I’m making something like a weekend brunch, I like to keep the sides a little lighter. Here are a few ideas:

• Fresh fruit: A bowl of strawberries, blueberries, melon or whatever fruit you have around. Something fresh and sweet is lovely alongside all those savory flavors!
• A simple green salad: Mixed greens or arugula with a little lemon dressing.
• Roasted asparagus: Such a good match for Eggs Benedict! And if a little extra hollandaise finds its way onto the asparagus… well, I’m certainly not complaining!!
• Fresh tomatoes: A simple tomato salad with olive oil and a pinch of salt adds a lovely bit of freshness without making the breakfast too heavy.