It’s brunch o’clock at our house every weekend, and let me tell you, finding something that pleases both the picky eaters and the adventurous foodies in my family is no small feat. We’ve tried countless pancake variations, experimented with every imaginable type of French toast, and even attempted homemade bagels (a noble but messy endeavor!). Then, one Sunday morning, inspiration struck – why not deconstruct a classic brunch favorite and transform it into something shareable and stress-free? That’s when the Eggs Benedict Casserole was born, or rather, baked! From the first forkful, it was a hit. The golden, bubbly top, the creamy hollandaise, the savory ham, and those perfectly soft-set eggs nestled in a bed of toasted English muffins – pure brunch bliss. Even my notoriously critical teenager admitted it was “actually really good,” which in teenager-speak translates to five stars and a request for it to be a regular on the menu. This casserole is not just delicious; it’s a game-changer for hosting brunch gatherings or simply making a weekend breakfast feel special without spending hours in the kitchen. Prepare to be amazed by how easily this recipe elevates your brunch game!

Ingredients for Eggs Benedict Casserole

• English Muffins (12, split and toasted): The sturdy base of our casserole, toasted to golden perfection for a delightful crunch and to prevent sogginess.
• Cooked Ham or Canadian Bacon (1 pound, diced): Provides a savory, meaty element that perfectly complements the richness of the eggs and hollandaise. You can use leftover ham or good quality deli ham.
• Eggs (12 large): The star of the show, providing protein and richness. We’ll use them to create a custardy base that sets beautifully in the oven.
• Milk (1 cup): Adds moisture and creaminess to the egg mixture, creating a luscious texture for the casserole. Whole milk is recommended for the best richness.
• Heavy Cream (1/2 cup): Enhances the richness and luxuriousness of the egg mixture, contributing to a decadent brunch experience.
• Dijon Mustard (1 tablespoon): Adds a subtle tang and depth of flavor to the egg mixture, cutting through the richness and providing a balanced taste.
• Salt (1 teaspoon): Enhances the flavors of all the ingredients and seasons the egg mixture perfectly.
• Black Pepper (1/2 teaspoon): Adds a touch of spice and complexity to the casserole. Freshly ground black pepper is always preferred.
• Butter (1/2 cup, melted): Used to brush the toasted English muffins and adds richness and flavor to the base of the casserole.
• Hollandaise Sauce (1.5 cups, homemade or store-bought): The essential element of Eggs Benedict, providing a creamy, lemony, and buttery finish. Homemade is fantastic, but a good quality store-bought hollandaise will save time.
• Fresh Parsley (for garnish, chopped): Adds a pop of fresh flavor and visual appeal to the finished casserole.

Instructions to Make Eggs Benedict Casserole

1. Prepare the English Muffins: Preheat your oven to 350°F (175°C). Split the English muffins in half and lightly toast them until golden brown. This toasting step is crucial as it prevents the muffins from becoming soggy in the casserole. Brush the cut sides of the toasted muffins with melted butter. This adds flavor and helps create a slightly crisp base.
2. Arrange the Base: Arrange the buttered, toasted English muffin halves in a single layer in a 9×13 inch baking dish. Make sure they cover the bottom of the dish as evenly as possible to create a solid base for the casserole.
3. Layer the Ham: Scatter the diced ham or Canadian bacon evenly over the toasted English muffins. Distribute it uniformly to ensure every bite has a savory element.
4. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper until well combined and smooth. Ensure the mixture is thoroughly blended to create a consistent custard.
5. Pour Egg Mixture: Gently pour the egg mixture evenly over the English muffins and ham in the baking dish. Make sure the mixture distributes evenly and soaks into the muffins.
6. Bake the Casserole: Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is lightly golden brown. The center should be just set, not jiggly, when gently shaken. Oven temperatures can vary, so keep an eye on it and adjust baking time as needed. A toothpick inserted near the center should come out mostly clean.
7. Warm the Hollandaise: While the casserole is baking, gently warm the hollandaise sauce according to package instructions if using store-bought, or keep your homemade hollandaise warm (be careful not to overheat and break it). If using store-bought, you can warm it in a saucepan over low heat or in the microwave in short intervals, stirring frequently.
8. Assemble and Serve: Once the casserole is baked, remove it from the oven and let it rest for a few minutes. This allows the casserole to set further and makes it easier to serve. Spoon generous amounts of warmed hollandaise sauce over the casserole just before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Cut into squares and serve immediately.

Nutrition Facts for Eggs Benedict Casserole (per serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used. Calculations are based on a recipe divided into 12 servings.)

• Serving Size: 1 square (approximately 1/12th of the casserole)
• Calories: Approximately 350-400 kcal
• Protein: 20-25g

Preparation Time for Eggs Benedict Casserole

• Prep Time: 20 minutes (includes toasting muffins, dicing ham, and mixing egg mixture)
• Cook Time: 30-35 minutes (baking time in the oven)
• Total Time: Approximately 50-55 minutes

This Eggs Benedict Casserole is relatively quick and easy to prepare, especially considering the impressive brunch dish it becomes. Most of the time is hands-off baking time, allowing you to focus on other brunch preparations or simply relax while the delicious aroma fills your kitchen. It’s a fantastic option for a weekend brunch that doesn’t require you to be stuck in the kitchen all morning!

How to Serve Eggs Benedict Casserole

This versatile casserole can be served in various ways to create a complete and satisfying brunch experience. Here are some serving suggestions:

• Classic Brunch Style:
  • Serve each square of Eggs Benedict Casserole with a generous drizzle of warm hollandaise sauce.
  • Garnish with freshly chopped parsley or chives for a touch of freshness and visual appeal.
  • Offer a side of fresh fruit salad for a light and refreshing contrast to the richness of the casserole. Berries, melon, and grapes are excellent choices.
  • A simple green salad with a light vinaigrette dressing can also balance the richness of the dish.
• Elevated Brunch Platter:
  • Arrange squares of the casserole on a large platter alongside other brunch favorites.
  • Include crispy bacon or sausage links for extra protein options.
  • Add smoked salmon or avocado slices for healthy fats and diverse flavors.
  • Offer a selection of artisanal breads or croissants for those who enjoy a more carb-heavy brunch.
  • Include small bowls of different jams, jellies, and flavored butters to accompany the breads.
• Make it a Brunch Buffet:
  • If you’re hosting a larger gathering, the Eggs Benedict Casserole is perfect for a brunch buffet.
  • Keep the casserole warm in a chafing dish or slow cooker on the “warm” setting.
  • Set out bowls of hollandaise sauce, chopped parsley, and other garnishes for guests to customize their servings.
  • Include other buffet-style brunch dishes like quiches, frittatas, fruit platters, yogurt parfaits, and pastries.
  • Offer a variety of beverages such as coffee, tea, orange juice, mimosas, or even a brunch cocktail like a Bloody Mary.
• Individual Servings:
  • For a more elegant presentation, you can bake the casserole in individual ramekins or small oven-safe dishes.
  • This allows for perfectly portioned servings and a beautiful presentation for each guest.
  • Adjust baking time slightly downwards when using smaller dishes, checking for doneness a few minutes earlier.

Additional Tips for Perfect Eggs Benedict Casserole

1. Toast the Muffins Properly: Don’t skip toasting the English muffins! This step is crucial to prevent a soggy casserole. Toast them until they are lightly golden and crisp around the edges. This creates a barrier and texture that holds up well to the egg mixture.
2. Don’t Overbake: Overbaking will result in dry and rubbery eggs. Bake just until the casserole is set and the center is no longer jiggly. The residual heat will continue to cook it slightly after you remove it from the oven.
3. Use Quality Ham or Canadian Bacon: The flavor of the ham or Canadian bacon significantly impacts the overall taste of the casserole. Opt for good quality, flavorful ham or Canadian bacon. Thick-cut ham steaks or good deli ham work wonderfully.
4. Homemade Hollandaise is Best (but Store-Bought Works Too): While homemade hollandaise sauce elevates this dish to another level, a good quality store-bought hollandaise can be a time-saver. If making homemade, ensure you keep it warm and whisk it frequently to prevent separation.
5. Make it Ahead (Partially): You can assemble the casserole the night before, up to the point of baking. Cover it tightly with plastic wrap and refrigerate overnight. In the morning, let it sit at room temperature for about 30 minutes before baking as directed. This is a fantastic time-saving tip for brunch gatherings.
6. Spice it Up: If you like a little heat, add a pinch of cayenne pepper to the egg mixture or hollandaise sauce. You can also use a spicy ham or Canadian bacon for an extra kick. A few dashes of hot sauce on top of each serving is also a delicious addition.
7. Add Vegetables: For a more nutritious and colorful casserole, consider adding sautéed vegetables like spinach, mushrooms, or bell peppers to the ham layer. Sauté them until tender-crisp before layering them into the casserole.
8. Customize with Cheese: While not traditional to Eggs Benedict, a sprinkle of shredded Gruyere, Swiss, or Parmesan cheese over the casserole before baking can add a delicious cheesy element. A light dusting is all you need to enhance the flavor without overpowering the classic Eggs Benedict taste.

Frequently Asked Questions (FAQ) about Eggs Benedict Casserole

Q1: Can I make Eggs Benedict Casserole ahead of time and bake it later?
A: Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time if it’s very cold from the refrigerator.

Q2: Can I freeze Eggs Benedict Casserole?
A: Freezing is not recommended for the entire casserole after it’s baked, as the texture of the eggs and hollandaise can change upon thawing and reheating. However, you can assemble the casserole (without the hollandaise sauce) and freeze it before baking. Thaw it overnight in the refrigerator and then bake as directed. Add the hollandaise sauce fresh when serving.

Q3: What if I don’t have English muffins? Can I use something else?
A: While English muffins are traditional and provide the best texture, you can substitute with other bread options like croissants (halved), biscuits (split), or even slices of sturdy white bread, toasted. Keep in mind that the texture will be slightly different.

Q4: Can I use a different type of meat instead of ham or Canadian bacon?
A: Absolutely! Cooked bacon, crumbled sausage, or even shredded smoked salmon would be delicious alternatives. Get creative and use your favorite breakfast meats or what you have on hand.

Q5: Can I make this casserole vegetarian?
A: Yes, easily! Simply omit the ham or Canadian bacon. You can add sautéed vegetables like mushrooms, spinach, asparagus, or roasted red peppers to make it a flavorful vegetarian option.

Q6: How do I reheat leftover Eggs Benedict Casserole?
A: Reheat leftover casserole gently in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions in short intervals, but the texture might be slightly altered. It’s best to add fresh hollandaise sauce when reheating, as reheated hollandaise can sometimes separate.

Q7: My hollandaise sauce broke! What can I do?
A: If your homemade hollandaise sauce breaks (separates), try whisking in a tablespoon of hot water or an ice cube. This can sometimes help to re-emulsify the sauce. If it’s severely broken, it might be best to start over or use store-bought hollandaise for this occasion.

Q8: Can I make a smaller batch of this casserole?
A: Yes, you can easily halve the recipe to make a smaller batch for 6 servings. Use a smaller baking dish (like an 8×8 inch square dish) and adjust the baking time slightly downwards.