Deliciously Easy Eggs Benedict Casserole Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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
