Eggs Benedict Casserole
A delightful casserole combining the beloved flavors of classic eggs Benedict—poached eggs, ham, and rich hollandaise sauce—into a perfect dish for brunch or family gatherings.
Ingredients
Base Ingredients
- 6 pieces English muffins, split Can use gluten-free bread or bagels as an alternative.
- 12 large eggs
- 2 cups milk Almond or oat milk works for dairy-free.
- ¼ cup butter, melted Use dairy-free butter for dairy-free option.
- 1 teaspoon salt
- 1 teaspoon black pepper
Filling Ingredients
- 1 cup cooked ham, diced Can substitute with turkey, bacon, or sautéed vegetables.
- 1 cup cheddar cheese, shredded Substitute with mozzarella or a dairy-free alternative.
- ½ cup hollandaise sauce Homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a generous-sized baking dish with cooking spray or a bit of butter.
- Arrange split English muffins in the bottom of the greased dish.
- In a bowl, whisk together the eggs, milk, melted butter, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the arranged English muffins.
Assembly
- Sprinkle the diced ham and shredded cheddar cheese over the egg mixture.
Baking
- Bake the casserole in the preheated oven for 30 to 35 minutes, until the eggs are set and the top is golden brown.
Serving
- Prepare hollandaise sauce while the casserole is baking.
- Once baked, let the casserole cool slightly before serving with hollandaise sauce drizzled over each portion.
Notes
This casserole reheats beautifully and can be customized with seasonal ingredients. To store leftovers, cool completely and transfer to an airtight container. Enjoy for up to 3-4 days in the refrigerator or freeze for longer storage.