Go Back
Golden egg and bacon casserole with a hash brown base in an oval baking dish
No ratings yet

Eggs Benedict Hash Brown Casserole

Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 23 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!
Pin It Comments Print

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.