Description
A delightful twist on the traditional brunch favorite, combining fluffy eggs, melted cheese, and buttery hollandaise in a comforting casserole.
Ingredients
Scale
- 8 large eggs
- 4 cups old-fashioned bread, cubed
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup mushrooms, sliced
- 2 cups spinach, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon butter
- Salt and pepper to taste
- 1 cup hollandaise sauce
- 1 tablespoon lemon juice (for hollandaise)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the bread by slicing into cubes and arranging in a greased baking dish.
- Sauté the mushrooms in a skillet with butter over medium heat until tender, about 5-7 minutes. Add the spinach and wilt it before mixing with the bread.
- Whisk together the eggs, milk, salt, and pepper until well combined, then incorporate the chopped herbs.
- Combine the egg mixture with the bread, pressing down gently to soak. Add the sautéed mushrooms and spinach, then sprinkle cheese on top.
- Bake covered with foil for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden.
- Make the hollandaise sauce by whisking egg yolks and lemon juice in a double boiler, gradually adding melted butter until smooth. Season with salt.
- Serve! Let sit for 10 minutes, then drizzle with hollandaise sauce and cut into squares.
Notes
Hollandaise sauce can be made in advance. Don’t rush the soak time for the bread to ensure maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 240mg
Keywords: Eggs Benedict, Casserole, Brunch, Hollandaise Sauce, Comfort Food