Print

Baked Eggs Benedict Casserole – A Brunch Favorite for a Crowd

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggs Benedict Casserole is a delicious, make-ahead brunch dish that combines all the elements of classic Eggs Benedict—English muffins, ham, eggs, and hollandaise sauce—into an easy baked casserole form.

Ingredients

Scale

  • 4 English muffins, torn into pieces

  • 1 1/2 cups cooked ham or Canadian bacon

  • 6 large eggs

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 1 1/2 cups shredded cheddar cheese

  • 1/4 tsp garlic powder

  • Salt and pepper to taste

  • 2 tbsp butter for greasing the dish

For the Hollandaise Sauce:

  • 1/2 cup unsalted butter, melted

  • 2 egg yolks

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch dish with butter.

  • Layer torn English muffins, ham, and cheese in the dish.

  • Whisk eggs, milk, cream, garlic powder, salt, and pepper together. Pour over the bread and ham. Let sit for 5 minutes.

  • Bake for 30–35 minutes. Add more cheese and bake for 5 more minutes.

  • For hollandaise, whisk egg yolks, lemon juice, mustard, and salt. Slowly drizzle in melted butter while whisking until thick.

  • Drizzle hollandaise over the casserole and serve hot.

Notes

  • Use different cheeses or vegetables for added variety.

  • Make ahead and refrigerate overnight before baking.

Find it online: https://sophiemeals.com/baked-eggs-benedict-casserole-a-brunch-favorite-for-a-crowd/