Comforting Eggs Benedict Hash Brown Casserole

If you ask me, eggs benedict and hash browns are a match made in breakfast heaven.

This comforting breakfast casserole takes two morning favorites and turns them into one family-style dish that’s loaded with crispy potatoes and rich hollandaise sauce. The runny poached eggs melt into the layers of Canadian bacon and golden hash browns.

It’s a clever twist on the classic brunch dish that saves you from having to poach individual eggs or make English muffins. The hash browns create a tasty base that soaks up all the good stuff on top.

It’s a crowd-pleasing breakfast that feels special enough for holidays but easy enough for weekend mornings with the family.

What Kind of Hash Browns Should I Use?

Both diced and shredded hash browns will work great in this casserole, so use whichever style you prefer. If you’re going for a more traditional breakfast casserole texture, the diced potatoes will give you nice, bite-sized pieces throughout the dish. Shredded hash browns, on the other hand, will create a more uniform, layered texture that some people really enjoy. Just make sure to keep the hash browns frozen until you’re ready to use them – thawed potatoes can release excess moisture and make your casserole watery. When you’re at the store, look for hash browns without added seasonings or preservatives for the best flavor, and give the bag a quick feel to check for any large ice crystals, which could mean they’ve been thawed and refrozen.

Options for Substitutions

This casserole is pretty adaptable and here are some handy swaps you can try:

• Hash browns: You can use either diced or shredded frozen hash browns, or make your own by grating fresh potatoes. Just be sure to squeeze out excess moisture if using fresh potatoes.
• Canadian bacon: Regular ham, turkey ham, or even regular bacon (cooked and crumbled) work well here. For a vegetarian option, try using sautéed mushrooms.
• Cream of celery soup: Cream of mushroom or cream of chicken soup make good alternatives. You can also make your own white sauce with butter, flour, and milk.
• Heavy cream: Half-and-half or whole milk can work, though the result won’t be quite as rich. If using milk, you might want to add an extra tablespoon of butter.
• Ritz crackers: Any buttery crackers will do – try butter crackers, crushed cornflakes, or even panko breadcrumbs for the topping.
• Hollandaise sauce mix: While the Knorr mix is recommended for convenience, you can make homemade hollandaise sauce or use another brand. Just make sure to maintain similar proportions in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making hash brown casserole is ending up with a watery dish – to prevent this, make sure to thaw and pat your frozen hash browns completely dry with paper towels before using them. Another common mistake is under-seasoning the layers; remember to season both the hash brown mixture and the cream mixture separately, as this ensures flavor throughout the entire casserole. When preparing the Hollandaise sauce, avoid high heat which can cause it to break – instead, use low to medium heat and whisk constantly until thickened. For the crunchiest top layer, wait until the last 15 minutes of baking to add the crushed Ritz crackers, otherwise they’ll become too dark or soggy. Finally, don’t skip the resting time of 10-15 minutes after baking, as this allows the casserole to set properly and makes it much easier to serve in neat portions.

What to Serve With Eggs Benedict Hash Brown Casserole?

This hearty breakfast casserole is practically a complete meal on its own, but there are some simple sides that can make it even better! Fresh fruit like berries or citrus segments add a nice bright contrast to the rich, creamy casserole. A light mixed green salad dressed with lemon vinaigrette helps cut through the richness while adding some fresh crunch. If you’re serving this for brunch, consider adding some breakfast pastries like croissants or blueberry muffins to round out the spread, along with hot coffee or mimosas to drink.

Storage Instructions

Keep Fresh: This hearty casserole will stay good in the fridge for up to 3-4 days when stored in an airtight container. The flavors actually get better as they meld together overnight, making it a perfect make-ahead breakfast or brunch option!

Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, assemble everything except the Hollandaise sauce and wrap well with plastic wrap and foil – it’ll keep for up to 2 months. For leftover baked casserole, portion it into freezer-safe containers and freeze for up to 1 month.

Reheat: To warm up refrigerated leftovers, pop them in the microwave for 1-2 minutes or heat in the oven at 350°F until warm throughout. If reheating from frozen, thaw overnight in the fridge first. For the best taste, make fresh Hollandaise sauce to serve over the reheated portions.

Make Ahead: You can assemble this casserole the night before – just cover and refrigerate. The next morning, let it sit at room temperature for 30 minutes before baking. Make the Hollandaise sauce fresh just before serving for the best results.

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 70-80 g
• Fat: 170-190 g
• Carbohydrates: 170-190 g

Ingredients

• 32-ounce bag of frozen diced hash browns (shredded can be used too)
• 1 medium yellow onion, finely chopped or shredded
• 6 ounces canadian bacon slices
• 1 cup heavy cream
• 1 can cream of celery soup
• 4 tablespoons butter
• Around 15 crushed ritz crackers
• 2 eggs
• 1-2 teaspoons onion powder
• 1-2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 teaspoons dried parsley
• 3 packets knorr hollandaise sauce mix *divided
• *use 1 cup milk and 1/4 cup butter to prepare one packet of hollandaise sauce mix

Step 1: Prepare the Casserole Dish and Potatoes

Start by spraying a 9 x 12 casserole dish with non-stick spray and set it aside.

In a large bowl, add the frozen hash brown potatoes.

Add chopped onion and mix well to combine.

Season the mixture with salt, pepper, garlic powder, onion powder, and paprika.

Toss everything together to ensure the seasonings are evenly distributed.

Step 2: Combine with Canadian Bacon and Prepare Cream Mixture

Dice the Canadian bacon and mix it into the potato and onion mixture.

In a separate bowl, whisk together the cream, celery soup, and two packets of Hollandaise sauce mix until well combined.

Step 3: Prepare for Baking

Add the cream mixture to the potato mixture and stir until everything is well blended.

Whisk two eggs and fold them into the potato mixture.

Transfer the whole mixture to the prepared casserole dish, spreading it out evenly.

Step 4: Bake the Casserole

Preheat your oven to 375 degrees Fahrenheit.

Place the baking dish in the oven and bake for 35 minutes, or until the casserole is bubbling and browning on top.

Keep in mind that every oven is different, so you may need to adjust the cooking time according to your specific oven.

Step 5: Add Crunchy Topping

While the casserole is baking, melt the butter and toss it with crushed Ritz Crackers and dried parsley.

Once the initial baking is finished, remove the casserole from the oven and sprinkle the cracker mixture evenly over the top.

Return it to the oven and bake for an additional 15 to 20 minutes until the topping is golden brown and crispy.

Step 6: Prepare Hollandaise Sauce and Serve

While the casserole finishes baking, prepare the third packet of Hollandaise sauce mix according to the package directions, using milk and butter as instructed.

This sauce will be used for serving.

Once the casserole is done and golden brown, remove it from the oven and allow it to rest for 10 minutes.

Serve each portion with a drizzle of the freshly prepared Hollandaise sauce.