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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Even if you’re not a morning person, you’ll love this Smoked Salmon Eggs Benedict Casserole. If you don’t have the time in the morning, make it the night before and bake when you’re ready. Smoked Salmon Eggs Benedict will make sure everyone is up and at ‘em in the A.M.
When going out to brunch, my go-to meal is always a version of this dish. It feels like a treat to order it at a restaurant, but now you don’t have to eat out to enjoy this savory meal. I put a casserole-style spin on the traditional benedict so that you can make it ahead and bake it the next morning or bake it at night for breakfast-for-dinner.
Verlasso smoked salmon is my favorite!
If you’re not into fish and don’t eat meat, you can still enjoy this breakfast treat. I have shared a meatless option that is so good and perfect for breakfast or brunch.
I used butter from America’s oldest family-owned creamery: Minerva Dairy. This creamery makes some of the best butter I’ve ever tasted. It’s creamy and light and their garlic and herb variety creates a delightful balance of flavor in this dish.
To stick with tradition (somewhat), I drizzled hollandaise sauce over the top of the casserole just before serving. Making your own hollandaise sauce is actually very simple, but if you want to skip that step, Heinen’s offers a very delicious alternatives. I used two packets of Melissa’s Famous Hollandaise Sauce, which you can typically find in Heinen’s Produce Department.
Even though my version of eggs benedict is anything but traditional, it still tastes just like the creamy poached egg and buttery English muffin classic we know and love.
- Servings:
- 12
Ingredients
For the Overnight Smoked Salmon Eggs Benedict Casserole
- 6-8 English muffins, ripped and torn into chunks
- 10 eggs
- 1 ¾ cup half and half or heavy cream
- 8 oz. Verlasso smoked salmon
- 1 cup Heinen’s Italian cheese blend
- ½ cup Heinen’s mild cheddar cheese
- 12 asparagus spears, cut into 1-inch chunks
- 4 Tbsp. Minerva Dairy garlic herb butter (or traditional butter)
- 2 Tbsp. fresh dill
- 1 tsp. salt
- 2 packets of Melissa's famous hollandaise sauce
- Green onions, for garnish
For the Overnight Plant-Based Sausage & Eggs Benedict Casserole
- 6-8 English muffins, ripped and torn into chunks
- 10 eggs
- 1 ¾ cup half and half or heavy cream
- 8 oz. plant based ground sausage
- 1 cup Heinen’s Italian cheese blend
- ½ cup Heinen’s mild cheddar cheese
- 1 cup baby bella mushrooms
- 9-10 sweet peppers, diced
- 1 cup white onion, diced
- 1 Tbsp. garlic, minced
- 4 Tbsp. Minerva Dairy garlic herb butter (or traditional butter)
- 1 tsp. salt
Instructions
For the Overnight Smoked Salmon Eggs Benedict Casserole
- Lightly grease a 9×13 baking dish with 1 Tbsp. of the butter.
- Spread half of the English muffin chunks on to the bottom of the baking dish.
- Sprinkle half of the smoked salmon and half of the asparagus on top of English muffin chunks.
- Rip up the remaining butter in your hands and add it to the top along with half of the Italian and mild cheddar cheeses.
- Repeat with remaining muffin chunks, salmon, asparagus and cheese.
- In a medium-size bowl, whisk together eggs, half and half, dill and salt.
- Pour the egg mixture slowly and evenly over casserole. Cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350˚F.
- Cover and bake for 40 minutes.
- Uncover, sprinkle on green onions and bake, uncovered, for 10-15 minutes until the top parts of the muffin chunks on top of the casserole become golden.
- Drizzle with hollandaise sauce and serve.
For the Overnight Plant-Based Sausage and Eggs Benedict Casserole
- Lightly grease a 9×13 baking dish with 1 Tbsp. of the butter.
- Spread half of the English muffin chunks on to the bottom of the baking dish.
- Sprinkle half of the plant based sausage and veggies on top of English muffin chunks.
- Rip up the remaining butter in your hands and add it to the top along with half of the Italian and mild cheddar cheeses.
- Repeat with remaining muffin chunks, plant based sausage, veggies and cheese.
- In a medium-size bowl, whisk together eggs, half and half, garlic and salt.
- Pour the egg mixture slowly and evenly over casserole. Cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350˚F.
- Cover and bake for 40 minutes.
- Uncover, sprinkle on green onions and bake, uncovered, for 10-15 minutes until the top parts of the muffin chunks on top of the casserole become golden.
- Drizzle with hollandaise sauce and serve.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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We had this for Christmas morning brunch, and it will be our go-to for the holidays. The flavor was excellent, the asparagus added good texture. All our favorite flavors in one dish.Thanks!