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Creamy Eggs Benedict Casserole Recipe Easy Breakfast with Hollandaise Drizzle

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A rich, velvety, and comforting eggs Benedict casserole with a luscious hollandaise drizzle, perfect for brunch or lazy weekend mornings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup heavy cream or half-and-half
  • 3 cups day-old English muffins, torn into bite-sized pieces
  • 8 ounces cooked ham, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon fresh lemon juice (for hollandaise)
  • 1/2 cup unsalted butter, melted and warm (for hollandaise)
  • Pinch of cayenne pepper (optional, for hollandaise)
  • Salt to taste (for hollandaise)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Tear the English muffins into bite-sized pieces and spread half evenly in the bottom of the baking dish.
  3. Layer the diced ham evenly over the muffin pieces, then sprinkle half of the shredded cheese on top.
  4. Repeat with the remaining muffins and cheese to build layers.
  5. In a large bowl, whisk together eggs, cream, Dijon mustard, salt, and pepper until fully combined but not over-beaten.
  6. Pour the egg mixture evenly over the layered muffins and ham, pressing down gently with a spatula.
  7. Let the casserole sit for 10 minutes to allow the muffins to absorb the custard.
  8. Bake uncovered for 35-40 minutes, or until the top is golden and the eggs are set but still creamy.
  9. While baking, prepare the hollandaise sauce: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice vigorously until thickened and doubled in volume (about 3-4 minutes).
  10. Slowly drizzle in melted butter while whisking constantly to emulsify the sauce. Season with salt and cayenne pepper. If too thick, whisk in a teaspoon of warm water to loosen.
  11. Remove casserole from oven and let cool for 5 minutes.
  12. Drizzle the warm hollandaise sauce generously over the casserole before serving.

Notes

Use room temperature eggs for even baking. Day-old English muffins absorb custard best. Tent casserole with foil if edges brown too quickly. Rest casserole after baking for easier slicing. Hollandaise can be made using a blender as an alternative method.

Nutrition

Keywords: eggs benedict casserole, creamy eggs casserole, hollandaise sauce, brunch recipe, easy breakfast casserole

Find it online: https://avabake.com/creamy-eggs-benedict-casserole-recipe-easy-breakfast-with-hollandaise-drizzle/