If you’re searching for a brunch dish that captures all the best parts of a classic breakfast but without the fuss of individual plating, this Eggs Benedict Casserole with Hollandaise Sauce Recipe is what your weekend mornings have been missing. Imagine all those delightful flavors of toasted English muffins, savory ham, and silky eggs baked together in one hearty dish, crowned with a luscious homemade hollandaise sauce that brings it all to another level of indulgence. It’s comfort food meets elegance, perfect for family gatherings or a special breakfast treat that everyone will rave about.
Ingredients You’ll Need
This recipe relies on straightforward, everyday ingredients that come together beautifully to create a dish bursting with flavor and pleasing textures. Each component contributes something special, from the soft muffin base to the rich, creamy sauce topping.
- 6 English muffins, split and chopped: Provide a slightly crispy, chewy base that absorbs the custardy egg mixture perfectly.
- 2 cups diced cooked ham: Adds savory saltiness and an essential meaty texture to balance the creaminess.
- 8 large eggs: The heart of the dish, binding everything together and delivering richness.
- 2 cups milk: Creates the smooth custard when combined with eggs, keeping the casserole moist and tender.
- 1 tsp onion powder: Infuses a subtle depth of flavor without overpowering the other ingredients.
- ½ tsp paprika: Offers a gentle smoky warmth and a splash of vibrant color.
- Salt & pepper, to taste: Essential for seasoning to make all the flavors pop.
- 4 egg yolks (for hollandaise): The base of the classic sauce, providing luxuriously creamy texture.
- ½ cup unsalted butter, melted: Enriches the hollandaise with smoothness and a buttery sheen.
- 1 tbsp lemon juice: Adds freshness and a slight tang that brightens the rich sauce.
- Pinch of cayenne pepper: Gives the hollandaise a subtle spicy kick for complexity.
- Salt, to taste (for hollandaise): Balances flavors and enhances the sauce’s richness.
How to Make Eggs Benedict Casserole with Hollandaise Sauce Recipe
Step 1: Prepare the Base
Start by greasing a 9×13-inch baking dish thoroughly so nothing sticks as you layer the ingredients. Spread the chopped English muffins evenly in the dish, then sprinkle the diced ham over the top. This base sets the stage, giving the casserole a delightful mix of crispy and chewy textures once baked.
Step 2: Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, onion powder, paprika, salt, and pepper. This custardy mixture is what turns your ham and muffins into the ultimate savory breakfast casserole. The seasoning here really makes all the difference, so don’t skip on taste testing to your preference.
Step 3: Assemble the Casserole
Pour the egg mixture evenly over the muffin and ham layer in your dish. Gently press down with a spatula or your hands so the muffins soak up the custard. This step ensures every bite is perfectly moist and flavorful, marrying all the delicious elements together.
Step 4: Chill (Optional)
For the best texture, cover your casserole and refrigerate it for 2 hours or even overnight. Chilling allows the muffins to absorb the egg mixture fully, resulting in a creamier and more cohesive bake. It’s a bit of patience that pays off beautifully.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 40 to 45 minutes until the eggs are completely set and the top shines with a golden color. This baking time ensures the casserole is cooked through but remains tender and luscious inside without drying out.
Step 6: Make Hollandaise Sauce
While your casserole bakes, prepare the hollandaise sauce to add that iconic, velvety finish. Whisk the egg yolks with lemon juice over a double boiler until they thicken slightly. Slowly drizzle in the warm melted butter while continually whisking to create a smooth, creamy sauce. Season with salt and a pinch of cayenne pepper to enhance its layered flavor.
Step 7: Serve
Once baked, cut your Eggs Benedict Casserole into generous squares. Drizzle each piece with the warm hollandaise sauce for that perfect rich finish. Serve immediately while everything is warm and inviting, and watch your family or guests dive in happily.
How to Serve Eggs Benedict Casserole with Hollandaise Sauce Recipe
Garnishes
Adding garnishes elevates the dish visually and flavor-wise. Fresh chopped chives or parsley add a burst of color and freshness, while a few halved cherry tomatoes bring brightness to the plate. For a little crunch, sprinkle some toasted breadcrumbs or crispy bacon bits on top just before serving.
Side Dishes
This casserole shines beautifully alongside light and fresh sides. A crisp green salad with a lemon vinaigrette cuts through the richness, while sautéed asparagus or roasted cherry tomatoes provide a sweet and juicy contrast. Fresh fruit bowls or a simple green smoothie also pair well to balance your meal.
Creative Ways to Present
Looking to impress? Serve individual portions in small ramekins for a charming brunch buffet. You can also make mini versions using muffin tins for bite-sized treats. Another fun twist is layering with smoked salmon or spinach for a variation that still honors the classic Eggs Benedict feel.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to three days. The casserole holds its flavor well but be sure to keep the hollandaise sauce separate as it’s best freshly made or reheated carefully to avoid curdling.
Freezing
This dish freezes excellently if you want to prepare in advance. Wrap individual portions tightly in plastic wrap and aluminum foil or place them in freezer-safe containers. They can be frozen for up to two months without losing taste or texture.
Reheating
For reheating, the oven is best to maintain the casserole’s texture. Warm it at 350°F (175°C) covered with foil for 15–20 minutes until heated through. Reheat the hollandaise gently over low heat or in a warm water bath, whisking frequently to keep it smooth and creamy.
FAQs
Can I use a different type of bread instead of English muffins?
Absolutely! Sturdy bread like sourdough or brioche works well too, but keep in mind the texture may be slightly different. English muffins are ideal because they soak up the custard without becoming too mushy.
Is the hollandaise sauce necessary?
While optional, the hollandaise sauce adds that signature rich and tangy flavor that makes the casserole truly special. You can serve it on the side if you prefer less sauce, but it’s definitely worth trying.
Can I make this vegetarian?
Yes! Simply omit the ham and consider adding sautéed mushrooms, spinach, or roasted vegetables instead. These substitutions create a delicious vegetarian alternative without losing the heartiness.
How do I know when the casserole is done baking?
The casserole should be set in the center, not jiggly, and the top should have a lovely golden brown hue. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.
Can I prepare this recipe the night before?
Definitely! In fact, assembling it the night before and baking it fresh in the morning often improves the texture, as the custard has time to soak in and bind everything beautifully.
Final Thoughts
If you’re eager to bring a crowd-pleasing, mouthwatering dish to your breakfast or brunch table, this Eggs Benedict Casserole with Hollandaise Sauce Recipe is your new go-to. It’s easy enough to prepare ahead of time but impressive enough to make any occasion feel special. Dive in, enjoy the creamy, savory goodness, and watch it quickly become a beloved favorite that you can’t wait to whip up again and again!
Print
Eggs Benedict Casserole with Hollandaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus optional chilling time of 2 hours or overnight)
- Yield: 8 to 10 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining English muffins, ham, and a savory egg mixture baked to perfection. Topped with a creamy, tangy hollandaise sauce, this hearty casserole is perfect for feeding a crowd or enjoying a deliciously comforting breakfast or brunch at home.
Ingredients
For the Casserole
- 6 English muffins, split and chopped
- 2 cups diced cooked ham
- 8 large eggs
- 2 cups milk
- 1 tsp onion powder
- ½ tsp paprika
- Salt & pepper, to taste
For the Hollandaise Sauce (Optional but Recommended)
- 4 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- Pinch of cayenne pepper
- Salt, to taste
Instructions
- Prepare the Base: Grease a 9×13-inch baking dish and evenly spread the chopped English muffins and diced ham inside to create the casserole base.
- Make Egg Mixture: In a bowl, whisk together the eggs, milk, onion powder, paprika, salt, and pepper until fully combined and smooth.
- Assemble Casserole: Pour the egg mixture evenly over the muffin and ham base in the baking dish. Press down lightly to help the muffins soak up the mixture.
- Chill (Optional): Cover the baking dish and refrigerate for 2 hours or overnight. This step helps improve the texture and flavors of the casserole.
- Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 40–45 minutes, or until the eggs are set, and the top turns a golden brown.
- Make Hollandaise: Using a double boiler, whisk the egg yolks with lemon juice vigorously until thickened. Slowly add the warm melted butter while continuing to whisk, then season with salt and a pinch of cayenne pepper to taste.
- Serve: Cut the baked casserole into squares, drizzle generously with the prepared hollandaise sauce, and serve warm for a satisfying brunch dish.
Notes
- The chilling step is optional but recommended for a firmer texture and enhanced flavor melding.
- Hollandaise sauce can be prepared ahead of time and kept warm over a double boiler to prevent curdling.
- Use day-old English muffins for better absorption and texture.
- For a vegetarian version, omit the ham and add sautéed spinach or mushrooms.
- Adjust seasoning and spices in the egg mixture according to taste preferences.
