Print

Creamy Eggs Benedict Casserole Recipe with Easy Velvety Hollandaise Sauce

Creamy Eggs Benedict casserole - featured image
Print Recipe

A comforting and creamy breakfast casserole inspired by traditional Eggs Benedict, layered with tender eggs, savory ham, toasted English muffins, and topped with a smooth, velvety hollandaise sauce. Perfect for brunch or special mornings with minimal fuss.

Ingredients

Scale
  • 6 large eggs (room temperature preferred for even cooking)
  • 1 cup whole milk (can substitute almond or oat milk for dairy-free)
  • 1 cup cooked ham, diced (thick-cut recommended)
  • 4 English muffins, torn into bite-sized pieces (day-old preferred)
  • 1 cup shredded sharp cheddar cheese (or mix with Gruyère)
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks (for hollandaise)
  • 1/2 cup unsalted butter (clarified butter ideal) for hollandaise
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper or dash of hot sauce (optional)
  • Salt, to taste (for hollandaise)

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish generously.
  2. In a large mixing bowl, whisk together 6 large eggs and 1 cup whole milk until smooth. Season with salt and pepper.
  3. Spread torn English muffin pieces evenly in the baking dish. Scatter diced ham and shredded cheddar cheese over the muffin layer.
  4. Pour the egg and milk mixture evenly on top, pressing down gently to submerge the bread. Drizzle melted butter over everything.
  5. Let the mixture soak for about 10 minutes to allow the bread to absorb the egg mixture.
  6. Bake for 30-35 minutes until the top is lightly golden and eggs are set but still creamy (custard-like texture). A toothpick inserted should come out mostly clean.
  7. While baking, melt 1/2 cup butter until hot but not browned. In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon lemon juice until pale and slightly thickened.
  8. Set the bowl over simmering water (double boiler style). Slowly drizzle in melted butter while whisking constantly until sauce thickens and becomes smooth and velvety.
  9. Add a pinch of cayenne and salt to taste. If sauce is too thick, whisk in a teaspoon or two of warm water to loosen.
  10. Once casserole is out of the oven and cooled about 5 minutes, spoon warm hollandaise sauce generously over the top. Garnish with fresh herbs if desired.

Notes

Use room temperature eggs and milk for even cooking. Let bread soak in egg mixture for creamy texture. Whisk hollandaise constantly over gentle heat to avoid scrambling. Use unsalted, high-quality butter for best flavor. Watch bake time closely to avoid drying out. Make hollandaise while casserole bakes to save time. If hollandaise separates, add warm water a teaspoon at a time while whisking.

Nutrition

Keywords: Eggs Benedict casserole, breakfast casserole, hollandaise sauce, brunch recipe, creamy eggs, easy brunch, savory casserole

Find it online: https://shimmersnack.com/creamy-eggs-benedict-casserole-recipe-with-easy-velvety-hollandaise-sauce/