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Eggs Benedict Casserole

Eggs Benedict Casserole

Enjoy a comforting Eggs Benedict Casserole, combining savory chicken ham, eggs, and hollandaise sauce for a perfect breakfast treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Refrigeration Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 halves English muffins toasted
  • 12 ounces Chicken ham or Canadian bacon
  • 8 large eggs fresh
  • 1 and 1/3 cups cream or half and half
  • 2/3 cup whole milk or almond milk
  • 1 teaspoon Kosher salt adjust to preference
  • 1/2 teaspoon seasoned salt or garlic powder
  • 1/2 teaspoon black pepper freshly cracked
  • 1 teaspoon onion powder or fresh chopped onions
  • 1/2 teaspoon paprika smoked if desired
  • 1/2 teaspoon dried mustard powder or mustard paste
  • 1 cup Monterey Jack cheese shredded, optional
For the Hollandaise Sauce
  • 4 large egg yolks fresh
  • 1/2 cup cream or more milk
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard or yellow mustard
  • 1/8 teaspoon cayenne pepper adjust to taste
  • a dash Kosher salt
  • 1/2 cup butter melted

Equipment

  • 9x13-inch casserole dish
  • blender

Method
 

Instructions
  1. Grease the dish with butter or non-stick spray.
  2. Layer half of the chopped chicken ham and half of the toasted muffin halves.
  3. Whisk together the eggs, cream, milk, and spices until well blended.
  4. Sprinkle shredded cheese over the layered ingredients.
  5. Refrigerate covered for at least 4 hours or overnight.
  6. Preheat oven to 375°F (190°C) and bake, covered, for 35 minutes, then uncover and bake for an additional 10-15 minutes.
  7. Blend hollandaise sauce ingredients until smooth, slowly adding melted butter.
  8. Drizzle the hollandaise sauce over the baked casserole just before serving.
  9. Store leftovers in an airtight container for up to 4-5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Toasting the English muffins adds texture and prevents sogginess. Ensure the egg mixture is well-blended for a consistent filling.

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