Description
This Eggs Benedict Casserole with Hollandaise Sauce is a delightful twist on the classic brunch dish, combining layers of toasted English muffins, savory chicken ham, a rich egg mixture, and melted Monterey Jack cheese, all baked to perfection and topped with a creamy homemade hollandaise sauce. Perfect for feeding a crowd or meal prepping for the week, this casserole offers the indulgent flavors of Eggs Benedict in an easy-to-make, oven-baked format.
Ingredients
Scale
Casserole
- 6 English muffins, toasted and chopped
- 12 ounces chicken ham, chopped
- 8 large eggs
- 1 1/3 cups cream
- 2/3 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash of kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the Casserole Dish: Grease a 9×13 inch casserole dish with butter or spray with non-stick spray to ensure the casserole does not stick during baking.
- Layer the Chicken Ham and English Muffins: Spread half of the chopped chicken ham evenly in the bottom of the casserole dish. Toast and chop the English muffin halves, then layer half over the chicken ham. Repeat layering with the remaining chicken ham and toasted English muffins for full coverage.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until thoroughly combined and smooth.
- Assemble the Casserole: Sprinkle shredded Monterey Jack cheese evenly over the layered mixture in the casserole dish. Pour the prepared egg mixture evenly over the top to soak through all the layers.
- Refrigerate: Cover the casserole dish with plastic wrap or foil and refrigerate overnight or for a minimum of 4 hours to allow the flavors to meld and the bread to absorb the egg mixture.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole covered for 35 minutes to set. Then uncover and bake for an additional 10-15 minutes until the casserole is fully set and lightly golden on top.
- Make the Hollandaise Sauce: In a blender, combine the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt. Blend until smooth, then gradually drizzle in the melted butter while blending to create a rich, smooth hollandaise sauce.
- Serve: Drizzle the freshly made hollandaise sauce generously over the baked casserole just before serving for a luscious finish.
- Store Leftovers: Store any leftover casserole in an airtight container in the refrigerator for 4-5 days. Reheat the casserole thoroughly and warm the hollandaise sauce gently before serving again to maintain its creamy texture.
Notes
- For extra flavor, consider adding fresh herbs like chives or parsley on top before serving.
- The Monterey Jack cheese is optional but adds a creamy, mild flavor if desired.
- Make sure to toast the English muffins well so they absorb the egg mixture without becoming too soggy.
- When reheating hollandaise sauce, do so gently over low heat or a warm water bath to prevent curdling.
- You can substitute chicken ham with Canadian bacon or regular ham if preferred.
