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Baked Eggs Benedict Casserole with Easy Hollandaise Sauce
Indulge in a delightful twist on a classic brunch favorite with this Baked Eggs Benedict Casserole, perfect for leisurely weekends or festive gatherings!
Ingredients
- 1 loaf of English muffins, split and toasted
- 8 large eggs
- 2 cups of milk
- 1 cup of diced cooked ham or Canadian bacon
- 2 cups of shredded cheese (Swiss or cheddar)
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- 1 tablespoon of fresh parsley, chopped
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
Layer the toasted English muffin halves in a greased 9x13 inch baking dish.
Sprinkle the diced ham or Canadian bacon over the muffins.
Pour the egg mixture evenly over the muffins and ham.
Top with shredded cheese and sprinkle with chopped parsley.
Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden.
While the casserole is baking, prepare the easy hollandaise sauce by whisking 3 egg yolks, 1 tablespoon of lemon juice, and 1/2 cup of melted butter in a bowl over simmering water until thickened.
Serve the casserole hot with a drizzle of hollandaise sauce.
Kitchen Tools
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle or spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble the casserole the night before and refrigerate it until ready to bake.
Yes, it freezes well. Just make sure to thaw it in the fridge overnight before reheating.
You can use croissants or any bread of your choice.
Leftovers can last up to 3 days in the fridge when stored properly.
Yes, you can use sautéed vegetables instead of meat.