Description
This easy baked eggs benedict casserole brings all the classic flavors of Eggs Benedict into a simple, make-ahead dish perfect for feeding a crowd. Enjoy perfectly set eggs, savory Canadian bacon, and toasted English muffins all bathed in a luscious hollandaise sauce.
Ingredients
- 6–8 English muffins, split
- 12 oz Canadian bacon or deli ham, chopped
- 8 large eggs
- 1 3/4 cups whole milk
- 1 cup shredded cheddar or Gruyère cheese
- 2 tbsp fresh chives, finely chopped, divided
- Salt and black pepper to taste
- For the Easy Hollandaise:
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tbsp fresh lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly toast English muffins, then chop into 1-inch pieces. Grease a 9×13-inch baking dish.
- Layer chopped English muffins evenly in the baking dish, then top with chopped Canadian bacon or ham.
- In a large bowl, whisk together 8 large eggs, milk, salt, and pepper until well combined.
- Pour egg mixture evenly over the English muffins and ham. Sprinkle with shredded cheese and half of the fresh chives.
- Bake for 30-40 minutes, or until the casserole is set in the center and golden brown on top. Let rest for 5-10 minutes.
- While baking, prepare Hollandaise: In a blender, combine egg yolks, lemon juice, salt, and cayenne. With blender running, slowly drizzle in melted butter until emulsified and creamy.
- Slice and serve casserole. Drizzle generous amounts of warm Hollandaise over each serving and garnish with remaining fresh chives.
- Prep Time: 15 mins
- Cook Time: 35 mins