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Deliciously Easy Eggs Benedict Casserole Recipe

Deliciously Easy Eggs Benedict Casserole Recipe
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★★★★★

4.8 from 7 reviews

This Deliciously Easy Eggs Benedict Casserole is a perfect brunch or special breakfast dish that combines the classic flavors of Eggs Benedict in a baked casserole form. Featuring toasted English muffins, ham, Swiss cheese, and a creamy egg custard, all topped with a homemade Hollandaise sauce and fresh chives, this dish is sure to impress with minimal effort and maximum flavor.

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

Hollandaise Sauce Ingredients

  • 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 prepare 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 the mixture is smooth and well combined. Then fold in the shredded Swiss cheese and diced ham or Canadian bacon evenly into the mixture.
  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 and cheese mixture over the English muffin cubes, making sure all pieces are soaked and coated with the custard. Gently press down the mixture to compact it slightly.
  4. Bake the Casserole: Cover the casserole dish with aluminum foil and bake for 30 minutes. Afterward, remove the foil and continue baking for an additional 15 to 20 minutes until the center is fully set and the top has a slight golden color.
  5. Prepare the Hollandaise Sauce: Melt the unsalted butter in a small saucepan over low heat. Meanwhile, whisk the egg yolks and fresh lemon juice in a medium bowl until thick and pale, about 2 minutes. Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create a smooth, creamy sauce. Season with salt and a pinch of cayenne pepper. Keep the sauce warm until serving.
  6. Serve the Casserole: Let the casserole cool for a few minutes after baking. Cut into individual squares, drizzle generously with warm Hollandaise sauce, and garnish with freshly chopped chives. Serve immediately and enjoy your delicious Eggs Benedict Casserole!

Notes

  • Make sure to toast the English muffins well so they hold their shape and absorb the custard without becoming soggy.
  • You can substitute Swiss cheese with Gruyere or cheddar for a different flavor profile.
  • The Hollandaise sauce must be whisked continuously and the butter added slowly to avoid curdling.
  • For a lower fat version, use reduced-fat milk and reduce the butter in the Hollandaise, or substitute with a lighter sauce.
  • This casserole can be prepared the night before by assembling and refrigerating; bake fresh in the morning, adding an extra 10 minutes to the baking time if chilled.

Nutrition

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

Find it online: https://dinewithlily.com/deliciously-easy-eggs-benedict-casserole-recipe-2/