Description
This deliciously easy Eggs Benedict Casserole combines the classic flavors of Eggs Benedict in a comforting baked dish. Featuring fluffy eggs, savory ham, Swiss cheese, toasted English muffins, and a creamy homemade Hollandaise sauce, this casserole makes for a perfect brunch or special breakfast. Simple to prepare and full of rich flavor, it’s a crowd-pleaser that can be made ahead and baked fresh when ready to serve.
Ingredients
Scale
Main 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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- 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 smooth and uniformly combined. Then stir in the shredded Swiss cheese and diced cooked ham or Canadian bacon for flavor and texture.
- Combine with English Muffins: Grease a 9×13-inch casserole dish lightly. Layer the toasted English muffin cubes evenly across the bottom of the dish, then pour the egg mixture over the top, covering all muffin pieces. Gently press down to compact the mixture for even cooking.
- Bake the Casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes to cook through gently. Afterward, remove the foil and continue baking for another 15-20 minutes, or until the center is set and the top is lightly golden brown.
- Prepare the Hollandaise Sauce: While the casserole bakes, melt the unsalted butter over low heat in a small saucepan. In a separate medium bowl, whisk together the egg yolks and fresh lemon juice until thick and pale, about 2 minutes. Slowly drizzle the warm melted butter into the egg yolk mixture while whisking continuously to create a creamy and smooth sauce. Season with salt and a pinch of cayenne pepper, then keep warm until serving.
- Serve the Casserole: Once baked, allow the casserole to cool for a few minutes to set. Cut it into squares and serve each portion drizzled generously with the warm Hollandaise sauce. Garnish with freshly chopped chives for a burst of color and fresh flavor.
Notes
- You can substitute the Swiss cheese with cheddar or Gruyère for a different flavor.
- Use Canadian bacon or regular cooked ham depending on preference.
- Make sure toasting the English muffins prevents sogginess in the casserole.
- The Hollandaise sauce should be kept warm but not hot to avoid curdling.
- This casserole can be prepared the night before; just refrigerate covered and bake fresh in the morning.
- For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free butter alternative for the sauce.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 casserole with sauce)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg
Keywords: Eggs Benedict casserole, brunch casserole, baked Eggs Benedict, easy breakfast casserole, Hollandaise sauce, savory breakfast
