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Creamy Eggs Benedict Casserole Recipe Easy Homemade Brunch Idea

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A creamy, comforting Eggs Benedict casserole with hollandaise drizzle that captures classic brunch flavors in an easy, make-ahead dish perfect for busy mornings or special occasions.

Ingredients

Scale
  • 4 large English muffins, toasted and cut into bite-sized pieces
  • 8 ounces cooked ham, diced
  • 8 large eggs, room temperature
  • 2 cups milk (whole or 2%)
  • 1/2 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 4 tablespoons unsalted butter, divided (softened for hollandaise, melted for casserole)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 3 large egg yolks
  • 1 tablespoon white vinegar (optional)

Instructions

  1. Toast the English muffins until golden and crispy, then cut into bite-sized cubes. Dice the cooked ham into similar-sized pieces.
  2. In a large bowl, whisk together 8 large eggs, 2 cups milk, 1/2 cup heavy cream, salt, and pepper until smooth and well combined.
  3. Lightly butter a 9×13 inch baking dish. Layer half the toasted English muffins evenly on the bottom, then sprinkle half the diced ham and half the shredded Swiss cheese over the muffins. Repeat with the remaining muffins, ham, and cheese.
  4. Pour the egg custard mixture evenly over the layered casserole. Let it sit for about 10 minutes to absorb.
  5. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 40-45 minutes, or until the top is golden and the custard is set but still creamy inside.
  6. While the casserole bakes, prepare the hollandaise sauce: In a heatproof bowl set over simmering water, whisk together 3 egg yolks, 1 tablespoon white vinegar (if using), and 1 teaspoon Dijon mustard until pale and slightly thickened.
  7. Slowly drizzle in 4 tablespoons melted unsalted butter, whisking constantly until the sauce thickens and is smooth.
  8. Stir in 2 tablespoons fresh lemon juice and season with salt and pepper to taste. Keep warm but avoid overheating.
  9. Once the casserole is out of the oven, let it rest for 5 minutes to firm up.
  10. Drizzle the warm hollandaise generously over each serving and serve warm.

Notes

If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Do not skip resting the casserole after baking to help it set. Assemble the casserole the night before and refrigerate for convenience, adding 10 minutes to baking time. Keep heat low and whisk constantly when making hollandaise to prevent curdling.

Nutrition

Keywords: Eggs Benedict casserole, brunch recipe, easy casserole, hollandaise sauce, make-ahead brunch, creamy eggs, breakfast casserole

Find it online: https://breezybake.com/creamy-eggs-benedict-casserole-recipe-easy-homemade-brunch-idea/