Difficulty Medium
Cook Time 45 min
Heat None
This loaded breakfast casserole takes everything you love about Eggs Benedict and turns it into a hearty, crowd-pleasing dish packed with crispy meats, roasted potatoes, and plenty of rich hollandaise sauce. Perfect for feeding a hungry crew on weekend mornings.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs Yukon gold potatoes, diced into 1/2-inch cubes 12 large eggs 1 lb smoked ham, diced 8 oz candied pork belly, diced 1 lb breakfast sausage 1 lb bacon, cooked crispy and crumbled 2 cups shredded cheddar cheese 1 large yellow onion, diced 2 red bell peppers, diced 1 whole head garlic, cloves peeled and minced 4 green onions, sliced 1/4 cup fresh parsley, chopped 1 cup sour cream 4 cups sourdough bread, torn into chunks 2 cups hollandaise sauce (store-bought or homemade) 1 teaspoon red pepper flakes 3 tablespoons olive oil Salt and black pepper to taste Directions 1 Preheat oven to 425°F. Toss diced potatoes with 2 tablespoons olive oil, salt, and pepper, spread on a baking sheet, and roast for 25-30 minutes until golden and crispy, stirring halfway through. 2 While potatoes roast, cook breakfast sausage in a large skillet over medium-high heat, breaking it up as it cooks. Remove and set aside. In the same skillet, cook bacon until crispy, then crumble. Set aside. 3 In remaining tablespoon of olive oil, sauté yellow onion, red peppers, and minced garlic until softened, about 5-6 minutes. Reduce oven temperature to 375°F. 4 In a large bowl, whisk together eggs and sour cream until well combined. Stir in cooked sausage, ham, candied pork belly, half the bacon, roasted potatoes, sautéed vegetables, sourdough chunks, 1 1/2 cups cheddar cheese, half the green onions, and red pepper flakes. Season with salt and pepper. 5 Pour mixture into a greased 9x13-inch baking dish. Top with remaining cheddar cheese and bacon. 6 Bake for 35-40 minutes until eggs are set and top is golden brown. Let rest 5 minutes. 7 Drizzle generously with hollandaise sauce and garnish with remaining green onions and fresh parsley before serving.
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