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Deliciously Easy Eggs Benedict Casserole Recipe

Deliciously Easy Eggs Benedict Casserole Recipe
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★★★★★

5 from 24 reviews

This Deliciously Easy Eggs Benedict Casserole is a perfect brunch dish combining the classic flavors of Eggs Benedict in a convenient baked casserole form. Featuring fluffy eggs, creamy Swiss cheese, savory ham, and toasted English muffins, it’s topped with a rich homemade Hollandaise sauce and garnished with fresh chives. Ideal for serving a crowd or a special breakfast occasion.

Ingredients

Scale

Casserole 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 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 reaches the proper temperature for baking the casserole evenly.
  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 the mixture is well combined and smooth. Stir in the shredded Swiss cheese and diced ham or Canadian bacon, mixing evenly to distribute all the ingredients.
  3. Combine with English Muffins: Grease a 9×13-inch casserole dish and layer the toasted English muffin cubes evenly across the bottom. Pour the egg mixture over the muffin cubes, making sure all pieces are well-coated. Press the mixture gently to ensure it is compacted for even baking.
  4. Bake the Casserole: Cover the casserole dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the center is fully set and the top turns lightly golden brown.
  5. Prepare the Hollandaise Sauce: While the casserole bakes, melt the butter gently in a small saucepan over low heat. In a separate medium bowl, whisk together the egg yolks and fresh lemon juice until the mixture becomes thick and pale, about 2 minutes. Slowly drizzle in the melted butter while continuously whisking until the sauce is creamy and smooth. Season with salt and cayenne pepper to taste. Keep the Hollandaise warm until serving.
  6. Serve the Casserole: Remove the casserole from the oven and allow it to cool for a few minutes. Cut into squares and serve, drizzling each portion with warm Hollandaise sauce. Garnish with chopped fresh chives for a fresh and vibrant finish.

Notes

  • Use day-old English muffins for better texture as they hold up well when soaked with the egg mixture.
  • You can substitute Swiss cheese with cheddar or Gruyère for a different flavor profile.
  • Ham can be replaced with cooked Canadian bacon or smoked turkey for variation.
  • For a spicier Hollandaise sauce, add a pinch more cayenne pepper or a dash of hot sauce.
  • Prepare the casserole a day ahead and refrigerate; bake fresh the next morning, adding extra 10 minutes to the bake time if baking straight from the fridge.
  • Ensure the Hollandaise sauce is kept warm but not hot, to prevent curdling.

Nutrition

Keywords: Eggs Benedict casserole, breakfast casserole, brunch recipe, baked eggs, Hollandaise sauce, easy brunch dish

Find it online: https://tastybynova.com/deliciously-easy-eggs-benedict-casserole-recipe/