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Creamy Eggs Benedict Casserole Recipe with Rich Hollandaise Drizzle

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A cozy and elegant casserole that combines the classic flavors of Eggs Benedict into a creamy, baked custard dish topped with rich hollandaise sauce. Perfect for brunch or holiday mornings, this recipe is easy to prepare and feeds a crowd.

Ingredients

Scale
  • English muffins, torn into bite-size pieces
  • Cooked ham, diced
  • 8 large eggs, room temperature
  • 2 cups whole milk or half-and-half
  • Shredded sharp cheddar cheese or Gruyère
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • For the Hollandaise sauce:
  • 3 egg yolks, room temperature
  • ½ cup (1 stick) unsalted butter, melted and warm
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne or hot sauce (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Tear the English muffins into bite-sized pieces and spread evenly in the baking dish. Scatter diced ham and shredded cheese evenly over the bread.
  3. In a large bowl, whisk together 8 large eggs and 2 cups whole milk or half-and-half until smooth. Stir in 4 tablespoons melted butter, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
  4. Pour the egg mixture over the bread, ham, and cheese. Press lightly with a spatula to ensure the bread soaks up the liquid well. Let it sit for about 10 minutes to absorb fully.
  5. Bake uncovered for 40-45 minutes until the casserole puffs up and turns golden brown on top. A knife inserted in the center should come out clean or with just a little custard clinging.
  6. While baking, prepare the hollandaise sauce: In a heatproof bowl set over simmering water (double boiler), whisk 3 egg yolks with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened. Slowly drizzle in ½ cup melted unsalted butter while whisking constantly until smooth and creamy. Add a pinch of cayenne or hot sauce if desired. Remove from heat and keep warm.
  7. Once the casserole is out of the oven, let it rest for 5 minutes. Drizzle the hollandaise sauce over the top and serve immediately.

Notes

Use room temperature eggs for best custard and hollandaise texture. Add melted butter slowly when making hollandaise to avoid breaking the sauce. Tent with foil if edges brown too fast. Rest casserole before serving for clean slices. Substitute dairy-free milk and butter for a dairy-free version. Use sturdy English muffins or day-old bread for best texture.

Nutrition

Keywords: Eggs Benedict casserole, brunch casserole, hollandaise sauce, easy brunch recipe, baked eggs, creamy casserole

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