Description
Eggs Benedict Casserole with ham, English muffins, eggs, hollandaise sauce – a comforting and crowd-pleasing brunch dish!
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch cubes (about 6 cups)
- 8 oz (225g) Canadian bacon or ham, chopped into ½-inch pieces
- 8 large eggs
- 2 cups (475ml) whole milk
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons fresh chives, chopped (plus more for garnish)
- For the hollandaise sauce:
- 4 large egg yolks
- 2 tablespoons lemon juice
- ½ cup (115g) unsalted butter, melted
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the Baking Dish Generously butter a 9×13-inch baking dish, ensuring you cover the sides as well as the bottom. This prevents sticking and helps create those desirable crispy edges that make your Eggs Benedict Casserole so irresistible.
- Step 2: Layer the Base Ingredients Spread half of the English muffin cubes across the bottom of your prepared dish. Top with half of the chopped Canadian bacon or ham. Repeat with remaining English muffins and meat, creating even layers. This layering technique ensures every serving has the perfect balance of components.
- Step 3: Prepare the Egg Mixture In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined. The mixture should be completely uniform with no streaks of egg white visible. Stir in the chopped chives, reserving some for garnish.
- Step 4: Combine and Refrigerate Pour the egg mixture evenly over the English muffin and Canadian bacon layers. Press down gently with a spatula to ensure all bread pieces begin absorbing the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This resting period is what transforms this from ordinary breakfast casserole to extraordinary Eggs Benedict Casserole.
- Step 5: Bake to Perfection Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven heats. Bake uncovered for 25 minutes, then cover with foil and bake for an additional 15-20 minutes until the center reaches 160°F (71°C) and is set but still slightly jiggly. The top should be golden brown with crispy edges.
- Step 6: Prepare Hollandaise and Serve While the casserole rests for 10 minutes, prepare your hollandaise sauce. Drizzle the warm sauce over individual portions or the entire casserole just before serving. Garnish with additional chives and a light sprinkle of paprika for that classic eggs Benedict presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 375 calories per serving
- Sugar: 5 grams
- Sodium: 875 mg
- Fat: 20 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 1 gram
- Protein: 21 grams
- Cholesterol: 290 mg