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
Scale
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.
