Description

Eggs Benedict Casserole Bake is a comforting and elegant brunch dish that layers toasted English muffins, savory ham, a fluffy egg custard, shredded cheese, and a creamy homemade hollandaise sauce. This recipe is perfect for effortless preparation, feeding a crowd, and can be easily customized to suit various dietary preferences. Ideal for make-ahead breakfasts or weekend gatherings, it combines classic Eggs Benedict flavors into a hearty baked casserole.

Ingredients

Scale

Base Ingredients

6 English muffins, toasted and cubed
2 cups cooked ham, cubed

Egg Mixture

8 large eggs
1 1/2 cups milk
Salt, to taste
Black pepper, to taste

Topping

1 1/2 cups shredded cheese (such as cheddar or Swiss)

Hollandaise Sauce

3 egg yolks
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted

Additional Ingredients

2 tablespoons butter (for toasting muffins)
Fresh herbs like chives or parsley (optional, for garnish)

Instructions

Prepare the English Muffins and Ham: Lightly toast the English muffins and cut them into bite-sized cubes. Evenly spread the cooked ham over the muffin cubes in your casserole dish to create a savory base layer.
Whisk the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy. This will form the custard that binds the casserole.
Assemble the Casserole: Pour the egg mixture evenly over the layers of English muffin and ham, allowing it to soak through thoroughly. Sprinkle the shredded cheese on top to achieve a melty, golden crust when baked.
Bake Until Golden and Set: Place the casserole in a preheated oven at 350°F (175°C) and bake for 30 to 40 minutes, or until the eggs are fully set and the cheese is bubbly and browned.
Prepare the Hollandaise Sauce: While the casserole bakes, whisk together egg yolks, lemon juice, and melted butter over gentle heat until the sauce thickens into a smooth and creamy consistency. Drizzle the warm hollandaise over the casserole just before serving.

Notes

Use day-old English muffins for better custard absorption without sogginess.
Do not overbake; remove the casserole as soon as the eggs are set to avoid dryness.
For easier hollandaise, use a blender or food processor for smooth and quick sauce preparation.
Lightly season the muffin and ham layers with salt and pepper for deeper flavor.
Garnish with fresh chopped chives or parsley after baking to add brightness and color.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 350 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 280 mg

Keywords: Eggs Benedict, Casserole, Brunch, Breakfast Bake, Hollandaise, Make-Ahead, Savory, Easy Recipe