If you’re craving a warm, comforting breakfast that feels both indulgent and effortless, this Eggs Benedict Casserole with Hollandaise Sauce Recipe is going to become your new weekend favorite. It takes all the best parts of classic Eggs Benedict and transforms them into an easy-to-make casserole that you can prepare ahead of time, then bake and serve with glorious, velvety hollandaise sauce. Each bite brings together the soft toasted English muffins, savory chicken ham, fluffy eggs, and that luscious sauce, creating a perfect harmony of flavors and textures that wow every time.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in building the layers of flavor and texture that make this casserole so unforgettable. From the tender English muffins providing a hearty base to the velvety combination of eggs, cream, and spices that bring richness and depth, every component is thoughtfully chosen to elevate the dish.
- English muffins (6): Toasted and chopped for a perfect soft-yet-crispy base that holds up in the casserole.
- Chicken ham (12 ounces, chopped): Adds a savory, smoky element that pairs beautifully with the eggs.
- Large eggs (8): The star protein offering fluffiness and richness throughout the casserole.
- Cream (1 & 1/3 cups plus 1/2 cup for sauce): Provides luscious creaminess making the egg mixture irresistibly smooth.
- Whole milk (2/3 cup): Lightens the custard mixture while keeping it tender.
- Kosher salt (1 teaspoon plus dash for sauce): Essential for seasoning and enhancing all flavors.
- Seasoned salt (1/2 teaspoon): Adds a subtle herby-earthy note to balance the richness.
- Black pepper (1/2 teaspoon): Brings a gentle warmth and complexity.
- Onion powder (1 teaspoon): Infuses a mild, savory depth for extra flavor.
- Paprika (1/2 teaspoon): Offers a hint of sweetness and smoky color.
- Dried mustard powder (1/2 teaspoon): Boosts the tang and layers of flavor subtly in the egg custard.
- Monterey Jack cheese (1 cup, shredded, optional): Melts beautifully, adding a creamy, slightly nutty flavor on top.
- Egg yolks (4, for sauce): The base for the hollandaise, providing silkiness and richness.
- Lemon juice (2 tablespoons, for sauce): Adds brightness and balances the butter’s richness in the hollandaise.
- Dijon mustard (1 teaspoon, for sauce): Brings a subtle tang and depth to the sauce.
- Cayenne pepper (1/8 teaspoon, for sauce): A gentle kick that enlivens the hollandaise without overpowering.
- Butter (1/2 cup, melted, for sauce): The rich, velvety fat that makes hollandaise sauce so luxurious.
How to Make Eggs Benedict Casserole with Hollandaise Sauce Recipe
Step 1: Prepare the Casserole Dish
First things first, grab a 9×13 inch casserole dish and give it a generous coating of butter or a quick spritz of non-stick spray. This preparation ensures your casserole won’t stick and will come out perfectly when baked.
Step 2: Layer the Chicken Ham and English Muffins
Spread half of the chopped chicken ham evenly in the bottom of your prepared dish. Next, toast and chop the English muffins into bite-sized pieces and scatter half of these over the ham. Repeat these layers once more so that you’ll have a nice, even distribution that forms the foundation for your rich egg custard.
Step 3: Make the Egg Mixture
In a large bowl, whisk together the eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until completely blended. This mixture is your flavorful custard that will soak into the muffins and ham, marrying all the ingredients into a tender, delicious bake.
Step 4: Assemble the Casserole
If you’re including cheese, sprinkle shredded Monterey Jack evenly over the layered ham and muffins. Then pour the egg custard mixture slowly and evenly over everything, allowing it to soak in thoroughly and season beautifully.
Step 5: Refrigerate
Cover your casserole dish tightly with plastic wrap and refrigerate for at least 4 hours, although overnight is best. This resting time lets the bread absorb the egg mixture, so your casserole will be perfectly custardy and fully infused with flavor when baked.
Step 6: Bake
Preheat your oven to 375°F (190°C). Bake the casserole covered for 35 minutes, then uncover for an additional 10 to 15 minutes, until the custard is set and the top is golden brown and inviting. The aroma alone will have you ready to dig in!
Step 7: Make the Hollandaise Sauce
While the casserole bakes, prepare your hollandaise sauce by blending the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt together until smooth. Slowly drizzle in the melted butter while blending to create a silky, velvety sauce that is the perfect tangy, rich topping.
Step 8: Serve
Once baked, generously drizzle the warm hollandaise sauce over the casserole slices. This final touch transforms the dish into a luxurious, savory delight that will impress everyone at the table.
Step 9: Store Leftovers
Keep any leftovers in an airtight container in the fridge for up to 5 days. When reheating, warm the casserole gently and reheat the hollandaise sauce slowly to preserve its silky texture.
How to Serve Eggs Benedict Casserole with Hollandaise Sauce Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley adds a pop of color and fresh bite to balance the rich hollandaise sauce. You can also add a dusting of smoked paprika for an extra layer of warmth and visual appeal.
Side Dishes
This casserole pairs wonderfully with light sides like mixed greens dressed in lemon vinaigrette or fresh fruit salad to cut through the richness. Roasted asparagus or crispy breakfast potatoes also make fantastic complements to round out the meal.
Creative Ways to Present
Serve this casserole family-style straight from the baking dish for easy sharing, or slice into neat squares and plate individually with a drizzle of hollandaise and a sprinkle of herbs. For a brunch buffet, consider offering a build-your-own garnish station with extras like avocado slices and crispy bacon.
Make Ahead and Storage
Storing Leftovers
Store any leftover Eggs Benedict Casserole with Hollandaise Sauce in an airtight container in your refrigerator. It stays fresh and delicious for up to 4 to 5 days, making it perfect for quick breakfasts or brunches during the week.
Freezing
This casserole freezes well if you want to prepare it even earlier. Wrap it tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm leftovers gently in the oven at 325°F (160°C) until heated through to avoid drying out. Reheat the hollandaise sauce separately over low heat while stirring to keep it smooth and creamy without curdling.
FAQs
Can I use Canadian bacon instead of chicken ham?
Absolutely! Canadian bacon is a classic choice for Eggs Benedict flavors, and swapping it in will work beautifully, offering a similar savory, smoky taste.
Is it necessary to refrigerate the casserole before baking?
Yes, refrigerating lets the muffins soak up the egg custard fully, resulting in a creamy, custardy texture, which is key to this dish’s overall appeal.
Can I make the hollandaise sauce ahead of time?
You can prepare hollandaise ahead, but it’s best served fresh. If made early, keep it warm in a thermos or over a double boiler on very low heat and whisk occasionally.
What can I use instead of Monterey Jack cheese?
Feel free to substitute with Gruyère, cheddar, or even a mild mozzarella for a different but equally delicious cheese flavor.
How do I prevent hollandaise sauce from breaking?
When making the sauce, add melted butter slowly and whisk constantly. Keep the sauce warm, not hot, to avoid curdling the egg yolks.
Final Thoughts
This Eggs Benedict Casserole with Hollandaise Sauce Recipe is a total game-changer for your brunch lineup—easy to make, thoroughly satisfying, and absolutely delicious. Whether you’re feeding a crowd or treating yourself to a special breakfast, this dish offers the perfect balance of comfort and elegance. Give it a try; I promise it will become one of your go-to recipes for every special occasion or cozy weekend morning!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 70 minutes (including refrigeration time)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole with Hollandaise Sauce is a delightful twist on the classic breakfast favorite. Layers of toasted English muffins and savory chicken ham are combined with a rich, spiced egg mixture and melted Monterey Jack cheese, then baked to perfection. Topped with a smooth, tangy homemade hollandaise sauce, this dish is perfect for a weekend brunch or special occasion.
Ingredients
Main Casserole Ingredients
- 6 English muffins
- 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 Ingredients
- 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 it with non-stick spray to prevent sticking 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 of them over the chicken ham. Repeat with the remaining chicken ham and English muffins to form two layers.
- 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 the mixture is smooth and well combined.
- Assemble the Casserole: Sprinkle the shredded Monterey Jack cheese evenly over the layered muffins and ham. Pour the egg mixture over all layers, ensuring the casserole is evenly soaked.
- Refrigerate: Cover the casserole dish and refrigerate it overnight or for at least 4 hours. This allows the flavors to meld and gives the muffins time to absorb the egg mixture.
- Bake: Preheat the oven to 375°F (190°C). Bake the covered casserole for 35 minutes to set the eggs gently, then uncover and bake for an additional 10-15 minutes until the top is golden and the casserole is fully set.
- Make the Hollandaise Sauce: In a blender or using a whisk, combine the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt. Slowly drizzle in the melted butter while blending until the sauce is smooth and creamy.
- Serve: Drizzle the warm hollandaise sauce generously over slices of the baked casserole. Serve immediately for the best texture and flavor.
- Store Leftovers: Place any leftover casserole in an airtight container and refrigerate for 4-5 days. Reheat gently in the oven or microwave and warm the hollandaise sauce carefully to prevent curdling.
Notes
- For a richer flavor, use full-fat cream and whole milk.
- To save time, the casserole can be assembled in the morning and baked for dinner.
- Monterey Jack cheese is optional but adds a nice creamy texture and mild flavor.
- Hollandaise sauce can be made ahead and gently reheated; avoid boiling to prevent separation.
- Use freshly toasted English muffins for best texture and to prevent sogginess.
- This dish can be customized with smoked salmon or spinach for a variation.
