Description
Eggs Benedict Casserole is a delicious twist on the classic breakfast dish, combining English muffins, chicken ham, and a creamy hollandaise sauce for a satisfying meal.
Ingredients
Scale
- 6 English muffins, split and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups diced chicken ham
- 8 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- For the Hollandaise Sauce:
- 4 large egg yolks
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tablespoon warm water (if needed for thinning)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread the chopped English muffin pieces in an even layer in the prepared baking dish.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Add the diced chicken ham and cook for another 2–3 minutes until lightly browned. Remove from heat and spread evenly over the muffin pieces in the dish.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, Dijon mustard, and paprika until well combined.
- Pour the egg mixture evenly over the casserole. Lightly press down the muffin pieces to ensure they soak up the mixture.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the casserole from the refrigerator while the oven preheats. Bake uncovered for 40–45 minutes, or until the eggs are set and the top is lightly golden.
- While the casserole bakes, prepare the hollandaise sauce. In a heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice until thickened and doubled in volume.
- Slowly drizzle in the warm melted butter while whisking continuously until the sauce thickens. Add a pinch of salt and a little warm water if needed to reach desired consistency.
- Remove the casserole from the oven and let rest for 5–10 minutes. Drizzle the warm hollandaise sauce over the top before serving.
- Garnish with fresh parsley if desired.
Notes
- For best results, refrigerate the casserole overnight to allow the flavors to meld.
- Hollandaise sauce can be made ahead of time and gently reheated before serving.
- Feel free to substitute chicken ham with regular ham or bacon if preferred.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg
Keywords: Eggs Benedict Casserole, breakfast casserole, hollandaise sauce, brunch recipe