Deliciously Easy Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict doesn’t have to be a fancy plate-you-can-only-get-at-a-café dish. This deliciously easy Eggs Benedict Casserole brings all the classic flavors together in one comforting, bake-it-and-forget-it meal that’s perfect for brunch or a special breakfast with family and friends.

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 cut into cubes
• 1/4 cup chopped fresh chives (for garnish)

Hollandaise Sauce:

• 1 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and cayenne pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
3. Step 3: Stir in the shredded Swiss cheese and diced ham (or Canadian bacon).
4. Step 4: Grease a 9×13-inch casserole dish. Layer the toasted English muffin cubes evenly across the bottom.
5. Step 5: Pour the egg mixture over the English muffin cubes, ensuring all pieces are coated. Gently press the mixture down to compact it.
6. Step 6: Cover the casserole with aluminum foil and bake for 30 minutes.
7. Step 7: Remove the foil and bake for an additional 15-20 minutes, or until the center is set and the top is lightly golden.
8. Step 8: While the casserole bakes, prepare the Hollandaise sauce: melt the butter in a small saucepan over low heat.
9. Step 9: In a medium bowl, whisk the egg yolks and lemon juice together until thick and pale, about 2 minutes.
10. Step 10: Gradually drizzle the melted butter into the egg yolk mixture while whisking continuously until creamy. Season with salt and cayenne pepper. Keep warm.
11. Step 11: When the casserole is done, let it cool a few minutes. Cut into squares for serving.
12. Step 12: Drizzle the warm Hollandaise sauce over each serving and garnish with chopped fresh chives. Enjoy!

Tips & Variations

• For a vegetarian option, substitute the ham with sautéed mushrooms or spinach.
• Use whole milk or a blend of milk and cream for a richer casserole.
• Make the Hollandaise sauce with a blender for a quicker, foolproof version.
• Try swapping Swiss cheese for Gruyère or sharp cheddar for different flavors.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. Hollandaise sauce is best served fresh but can be kept warm gently in a double boiler for up to 30 minutes; avoid reheating as it may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes! Assemble the casserole, cover it tightly, and refrigerate overnight. Bake it the next morning, adding a few extra minutes if needed to ensure it’s heated through.

Is it safe to use raw eggs in the Hollandaise sauce?

While traditional Hollandaise uses raw egg yolks, whisking the sauce over gentle heat cooks the eggs slightly, reducing risk. If you’re concerned, use pasteurized eggs or try a cooked Hollandaise recipe.

Deliciously Easy Eggs Benedict Casserole Recipe

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★★★★★

4.8 from 82 reviews

This deliciously easy Eggs Benedict Casserole offers all the classic flavors of traditional Eggs Benedict in a convenient, baked casserole form. Featuring layers of toasted English muffins, savory ham, Swiss cheese, and a rich egg custard, all topped with a homemade creamy Hollandaise sauce and fresh chives, it’s a perfect dish for brunch or special breakfasts.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Casserole

• 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 and toasted, then cut into cubes
• 1/4 cup chopped fresh chives (for garnish)

Hollandaise Sauce

• 1 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and cayenne pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
2. Prepare the Casserole Base: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until fully combined. Stir in the shredded Swiss cheese and diced ham or Canadian bacon.
3. Combine with English Muffins: Grease a 9×13-inch casserole dish. Layer the toasted English muffin cubes evenly across the bottom of the dish, then pour the egg mixture over the muffins, making sure all pieces are well coated. Press down gently to compact the mixture.
4. Bake the Casserole: Cover the casserole dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 15-20 minutes until the center is set and the top is lightly golden brown.
5. Prepare the Hollandaise Sauce: While the casserole bakes, melt the unsalted butter in a small saucepan over low heat. In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale, about 2 minutes. Slowly drizzle the warm melted butter into the egg yolk mixture, whisking continuously until creamy and smooth. Season with salt and cayenne pepper to taste. Keep the sauce warm until serving.
6. Serve the Casserole: Let the casserole cool for a few minutes once out of the oven. Cut it into squares, drizzle each serving with warm Hollandaise sauce, and garnish with chopped fresh chives. Enjoy this comforting and savory brunch dish.

Notes

• To avoid sogginess, ensure the English muffins are toasted well before adding them to the casserole.
• For variation, substitute Swiss cheese with cheddar or gruyere for a different flavor.
• If you prefer a lighter Hollandaise sauce, you can use clarified butter instead of whole melted butter.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Use fresh lemon juice for the Hollandaise sauce to achieve the best tangy flavor.

Keywords: Eggs Benedict Casserole, Breakfast Casserole, Brunch Recipe, Eggs Benedict, Hollandaise Sauce, Easy Breakfast, Baked Casserole