If you love the classic brunch favorite with a simple twist, the Eggs Benedict Casserole with Hollandaise Sauce Recipe is going to steal your heart. Imagine all the rich, comforting flavors of eggs benedict—puffy English muffins, savory chicken ham, a creamy custard base, and that silky, tangy hollandaise sauce—layered into a cozy casserole that you can prepare ahead. This dish elevates your brunch game by combining ease with indulgence, making it perfect for feeding a crowd or enjoying as comforting leftovers. Once you try this Eggs Benedict Casserole with Hollandaise Sauce Recipe, it might just become your new weekend ritual.
Ingredients You’ll Need
Gathering simple yet flavour-packed ingredients is the secret to this recipe’s success. Each one brings something special: the English muffins provide a tender, slightly crunchy base; chicken ham adds a smoky, meaty component; and the combination of dairy and spices results in a luxuriously creamy egg custard that holds everything together perfectly.
- English muffins: Toasted and chopped, they soak up the custard to create a soft, satisfying texture.
- Chicken ham, chopped: Adds savory, smoky flavor and a meaty bite that pairs beautifully with the eggs.
- Large eggs: The foundation for the custard, binding all ingredients into one cohesive casserole.
- Cream: Infuses rich, velvety texture into the egg mixture for a luscious result.
- Whole milk: Lightens the custard slightly for a perfect balance with the cream.
- Kosher salt: Enhances all of the natural flavors in the dish.
- Seasoned salt: Adds a subtle depth, hinting at classic breakfast spices.
- Black pepper: Provides a gentle heat and pairs naturally with eggs and ham.
- Onion powder: A little savory punch, elevating the flavor profile without overpowering.
- Paprika: Adds warmth and a touch of earthiness with a lovely color.
- Dried mustard powder: Brings a nuanced tang that brightens the creamy custard.
- Monterey Jack cheese (optional): Melts into gooey pockets for extra indulgence.
- Egg yolks (for sauce): The base of the creamy hollandaise, perfect for that rich mouthfeel.
- Cream (for sauce): Adds richness and smooth texture to the hollandaise.
- Lemon juice (for sauce): Brings brightness and acidity to balance the rich flavors.
- Dijon mustard (for sauce): Provides a slight tang and subtle heat to deepen the sauce.
- Cayenne pepper (for sauce): A pinch adds a hint of spicy warmth to the hollandaise.
- Kosher salt (for sauce): Enhances flavor without overwhelming the delicate balance.
- Butter, melted (for sauce): The luscious fat that makes hollandaise so decadently smooth.
How to Make Eggs Benedict Casserole with Hollandaise Sauce Recipe
Step 1: Prepare the Casserole Dish
Start by greasing a 9×13 inch casserole dish with butter or spraying it with a non-stick spray. This step ensures your casserole won’t stick and will come out flawlessly once baked, so no worries about broken bites here!
Step 2: Layer the Chicken Ham and English Muffins
Spread half of your chopped chicken ham evenly on the bottom of the casserole dish. Toast your English muffin halves to bring out their crunch and chop them up roughly, then layer half of this over the ham. Repeat with the remaining ham and muffin pieces. This layering sets the stage for a balanced flavor in every spoonful.
Step 3: Make the Egg Mixture
In a large bowl, whisk together the eggs, cream, whole milk, and all your spices—kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder—until smooth and well combined. This fragrant custard is going to soak into your layers and bake into fluffy, flavorful perfection.
Step 4: Assemble the Casserole
Sprinkle shredded Monterey Jack cheese over the layered ham and muffin—it’s optional but highly recommended for that melty finish. Then pour your seasoned egg mixture evenly over everything, making sure to cover all parts so every bite is rich with flavor.
Step 5: Refrigerate
Cover your casserole with foil or plastic wrap and refrigerate overnight or for at least four hours. This resting time lets the English muffins soak up the custard so the texture becomes creamy and custardy once baked—a truly magical transformation!
Step 6: Bake
When ready, preheat your oven to 375°F (190°C). Bake the casserole covered for 35 minutes to allow it to set, then uncover and bake an additional 10-15 minutes until the top is lightly browned and the eggs are fully cooked but still tender. Your kitchen will start to smell like a dream!
Step 7: Make the Hollandaise Sauce
While the casserole bakes, blend together the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and kosher salt until smooth. Slowly drizzle in the melted butter with the blender running, allowing it to emulsify into a rich and creamy sauce that perfectly complements the casserole.
Step 8: Serve
Once your casserole is baked, slice it up and generously drizzle with the homemade hollandaise sauce. The warm, tangy sauce dripping over each bite is the ultimate finish that brings the whole dish together.
Step 9: Store Leftovers
If you have any leftovers (which might be a challenge), store the casserole in an airtight container in the fridge for 4-5 days. Reheat gently and add fresh hollandaise sauce for best results.
How to Serve Eggs Benedict Casserole with Hollandaise Sauce Recipe
Garnishes
Adding fresh garnishes can take your Eggs Benedict Casserole with Hollandaise Sauce Recipe from delicious to unforgettable. Consider sprinkling chopped fresh chives or parsley for a burst of color and mild onion flavor. A few halved cherry tomatoes or a dusting of smoked paprika can also add visual appeal and enhance the taste.
Side Dishes
Serve this casserole alongside crisp, peppery arugula salad with a light lemon vinaigrette to offset the richness. Roasted asparagus or sautéed spinach with garlic make elegant, nutrient-packed pairs that keep things fresh and balanced.
Creative Ways to Present
For a brunch party, bake the casserole in individual ramekins for perfectly portioned servings. Or, try it as a decadent breakfast-for-dinner option served with a glass of sparkling brunch cocktail. You can also layer it in a clear casserole dish to show off each luscious layer—it’s as pretty to look at as it is to eat!
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by placing the casserole in an airtight container and refrigerating for up to five days. The flavors blend even more after a day, making the next-day breakfast or lunch just as tasty as the first.
Freezing
You can freeze the casserole before baking by covering it tightly with foil and plastic wrap. Freeze for up to two months. Thaw overnight in the fridge before baking as directed, ensuring you get the same creamy texture without compromise.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through, about 15-20 minutes. Add fresh hollandaise sauce after warming to maintain the sauce’s silky texture and avoid separation from direct heat.
FAQs
Can I use turkey ham instead of chicken ham?
Absolutely! Turkey ham works wonderfully as a leaner alternative without sacrificing the smoky, savory flavor that makes this casserole so good.
Do I have to make the hollandaise sauce from scratch?
While homemade hollandaise is worth the effort for its fresh flavor, you can use a good-quality store-bought sauce in a pinch. Just warm it gently and drizzle over the casserole right before serving.
Can I make this recipe vegetarian?
Yes! Simply substitute the chicken ham with sautéed mushrooms, spinach, or smoked tofu to keep that savory depth without meat.
Is there a way to make this casserole gluten-free?
Swap out the English muffins for gluten-free bread or a gluten-free English muffin alternative, and ensure your seasonings and condiments are gluten-free as well.
How far in advance can I prepare this casserole?
You can assemble the casserole and refrigerate it covered the night before baking, making it perfect for busy mornings or weekend brunch gatherings.
Final Thoughts
There is something truly special about the Eggs Benedict Casserole with Hollandaise Sauce Recipe. It’s a comforting, crowd-pleasing dish that blends classic brunch flavors into a make-ahead casserole that feels like a celebration every time. Whether you’re hosting friends, treating your family, or indulging in a lazy weekend breakfast, this recipe is a delicious way to bring warmth and joy to your table. Give it a try—you might just find your next favorite brunch obsession!
Print
Eggs Benedict Casserole with Hollandaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 10 minutes (including chilling time)
- Yield: 8 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
Description
A comforting and elegant Eggs Benedict Casserole perfect for brunch or a special breakfast. This casserole layers English muffins, savory chicken ham, and a rich egg mixture topped with Monterey Jack cheese, baked to perfection. Finished with a creamy homemade Hollandaise sauce, it’s a delicious twist on the classic Eggs Benedict.
Ingredients
Casserole
- 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
- 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 and ensure easy cleanup.
- Layer the Chicken Ham and English Muffins: Spread half of the chopped chicken ham evenly on the bottom of the casserole dish. Toast the English muffin halves until golden, then chop and spread half of them over the ham. Repeat the layering with the remaining chicken ham and English muffins.
- 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 fully combined and smooth.
- Assemble the Casserole: Sprinkle shredded Monterey Jack cheese evenly over the layered ham and muffins, then pour the egg mixture evenly over the top to soak all the layers.
- Refrigerate: Cover the casserole dish with plastic wrap or foil and refrigerate overnight or for at least 4 hours to allow the flavors to meld and the bread to soak the egg mixture well.
- Bake: Preheat the oven to 375°F (190°C). Bake the covered casserole for 35 minutes, then remove the cover and bake for an additional 10-15 minutes until the casserole is set and the top is slightly golden.
- Make the Hollandaise Sauce: In a blender or using a whisk, blend the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt until smooth. Slowly drizzle in the melted butter while blending until the sauce is thickened and creamy.
- Serve: Drizzle the freshly made hollandaise sauce generously over slices of the baked casserole before serving for a rich and tangy finish.
- Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 4-5 days. Reheat gently and rewarm the hollandaise sauce before serving again.
Notes
- You can substitute chicken ham with Canadian bacon or turkey ham if preferred.
- Monterey Jack cheese is optional but adds a nice creamy texture and flavor; you can also use cheddar or Swiss cheese.
- To save prep time, the casserole can be assembled the night before and baked the next morning.
- Hollandaise sauce can be made in advance and kept warm in a thermos or over a double boiler on very low heat.
- Ensure to reheat leftovers gently to prevent the egg mixture and sauce from curdling or separating.
