Description
Eggs Benedict Casserole is the ultimate brunch dish that combines all the beloved flavors of the classic Eggs Benedict in an easy-to-make, crowd-pleasing casserole. This rich, creamy, and indulgent breakfast bake delivers the perfect balance of savory, cheesy, and hollandaise-drizzled goodness.
Ingredients
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Swiss cheese
- 1 cup diced cooked ham (or Canadian bacon)
- 1 package (12 oz) English muffins, split, toasted, and cubed
- 1/4 cup chopped fresh chives (for garnish)
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and cayenne pepper to taste
Instructions
1. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir in the shredded Swiss cheese and diced ham until well combined.
2. Grease a 9×13-inch baking dish. Spread the cubed, toasted English muffins evenly in the bottom of the prepared dish.
3. Pour the egg mixture over the muffins, pressing gently to help the bread soak up the custard. Cover and refrigerate for at least 1 hour or up to overnight for best results.
4. Preheat your oven to 350°F (175°C). Remove the chilled casserole from the fridge and let it sit at room temperature for 15 minutes. Bake the Eggs Benedict Casserole uncovered for 45–50 minutes, or until it’s golden brown and set in the center.
5. While the casserole is baking, prepare the luscious Hollandaise Sauce. Melt the butter in a small saucepan over low heat. In a separate bowl, whisk the egg yolks and lemon juice until slightly thickened. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. Return the mixture to low heat and cook for 1–2 minutes, stirring constantly, until the sauce thickens. Season with salt and a pinch of cayenne pepper.
6. Once the Eggs Benedict Casserole is baked to perfection, drizzle the warm Hollandaise Sauce over the top and garnish with fresh chopped chives. Serve and savor every bite of this indulgent brunch masterpiece.
Notes
Use high-quality ingredients: Opt for fresh, farm-fresh eggs and Canadian bacon or ham for the best flavor and texture.
Properly toast the English muffins: Lightly toasting the muffins before cubing them helps them hold their shape and texture in the casserole.
Don’t overbeat the eggs: Gently whisk the eggs to incorporate the ingredients, avoiding excessive air bubbles that can lead to a puffed-up casserole.
Chill the casserole before baking: Letting the casserole chill in the fridge for at least an hour (or up to overnight) allows the flavors to meld and the bread to fully soak up the custard.
Monitor the baking time: Keep a close eye on the casserole during the final minutes of baking to prevent over-browning or drying out.
Make the hollandaise just before serving: Freshly prepared hollandaise sauce is a must for the perfect Eggs Benedict experience.
- Prep Time: 60
- Cook Time: 50
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 1
- Sodium: 840
- Fat: 27
- Saturated Fat: 13
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 24
- Cholesterol: 295