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Eggs Benedict Casserole Recipe Easy 5-Step Creamy Hollandaise

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A rich and creamy eggs benedict casserole with homemade hollandaise sauce, perfect for easy brunches and gatherings without the fuss of traditional eggs benedict.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 4 cups English muffins, cubed and lightly toasted
  • 8 oz cooked ham, diced
  • 1 cup shredded Swiss cheese
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon Dijon mustard
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together 6 large eggs and 2 cups of whole milk until smooth. Add 1 tablespoon Dijon mustard, salt, and pepper to taste, whisking again to combine evenly.
  3. Spread 4 cups of toasted English muffin cubes evenly in the baking dish. Scatter 8 oz diced cooked ham and 1 cup shredded Swiss cheese over the top. Pour the egg mixture over everything, gently pressing down with a spatula to help the muffins soak up the liquid.
  4. Bake uncovered for 40-45 minutes, or until the top is golden brown and the eggs are set but still moist. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  5. While the casserole bakes, make the hollandaise sauce: In a heatproof bowl over gently simmering water (double boiler setup), whisk 3 egg yolks with 1 tablespoon lemon juice vigorously until the mixture thickens and doubles in volume (about 3-4 minutes). Slowly drizzle in 1/2 cup warm melted butter while whisking constantly until the sauce is thick and creamy. Season with a pinch of cayenne (if using) and salt to taste. Keep warm until ready to serve.
  6. Once the casserole is out of the oven, let it rest for 5 minutes. Then drizzle the warm hollandaise sauce evenly over the top or serve it on the side for dipping.

Notes

Use room temperature eggs and milk for a smooth custard texture. Toast English muffin cubes to prevent sogginess. Whisk hollandaise sauce over gentle heat to avoid curdling. If sauce separates, whisk in a teaspoon of warm water. Press muffin cubes gently into egg mixture before baking for custardy texture. Tent casserole with foil if browning too fast. Can be assembled the night before and baked fresh in the morning.

Nutrition

Keywords: eggs benedict casserole, creamy hollandaise, brunch recipe, easy breakfast casserole, baked eggs benedict, holiday brunch, crowd-pleaser

Find it online: https://realityeats.com/eggs-benedict-casserole-recipe-easy-5-step-creamy-hollandaise/