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
Scale
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.
