For casserole, preheat oven to 400 degrees. Spray a 13×9-inch baking dish with nonstick spray. Place croissant bottoms, cut sides up, in prepared baking dish.
Eggs benedict is a breakfast classic that exudes decadence and deliciousness. Traditionally made with English muffin, ham, poached egg, and hollandaise sauce. Our Eggs benedict casserole pays an homage to a classic. Our casserole has those familiar flavors but with new delicious twist! Try it at your next gathering!
Servings and Ingredients
|8 Hy-Vee Bakery mini croissants, split|
|1 (9.6-oz.) pkg. Hy-Vee fully cooked pork sausage patties, (8 ct.)|
|3 tbsp. water|
|2 c. sliced baby bella mushrooms|
|2 c. lightly packed baby spinach|
|2 clove(s) garlic, minced|
|2 c. fibely shredded Fontina cheese|
|8 Hy-Vee large eggs|
|1 tbsp. Hy-Vee unsalted butter, melted|
|1 tbsp. Culinary Tours everything bagel seasoning|
|1 ½ c. Full Circle Market original clarified butter ghee|
|4 pasteurized large egg yolks|
|1 tbsp. Gustare Vita white wine vinegar|
|2 tbsp. finely chopped shallot|
|1 tbsp. fresh lemon juice|
|Hy-Vee cayenne pepper, to taste|
|Kosher salt, to taste|
Things To Grab
- 13×9-in. baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Small saucepan
Place sausage patties and the water in a large skillet. Cover and cook over medium heat 5 to 6 minutes. Uncover and continue cooking 2 to 3 minutes or until brown on both sides and they reach 165 degrees, turning halfway through. Chop patties and set aside.
Add mushrooms, spinach, and garlic to same skillet. Cook over medium heat 5 to 7 minutes or until mushrooms are tender and spinach is wilted; cool slightly.
To assemble, evenly sprinkle croissants in prepared dish with shredded cheese; top with sausage and mushroom-spinach mixture. Use a fork to slightly whisk eggs in a small bowl; pour evenly over croissants.
Bake uncovered, 15 to 17 minutes or until eggs are set. Place croissant tops, cut sides down, on top of egg layer. Brush with melted butter and sprinkle with bagel seasoning. Bake 3 to 5 minutes more or until tops are crisp.
For hollandaise, melt ghee in a small saucepan over medium heat; cool slightly. Place egg yolks, vinegar, shallot, lemon juice, cayenne, and salt in a blender. Cover and blend on high 2 minutes. Reduce speed to low. With blender running, slowly add melted ghee. Continue blending 2 to 3 minutes more or until slightly thickened. Serve with casserole.
Amounts Per Serving
- Total Fat: 71g
- Cholesterol: 435mg
- Sodium: 820mg
- Total Carbohydrates: 19g
- Protein: 25g