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Eggs Benedict Casserole

A cozy and crowd-pleasing twist on the classic Eggs Benedict, perfect for brunch gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 8 English muffins split and toasted
  • 1 cup cooked ham diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup hollandaise sauce store-bought or homemade

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Skillet
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard.
  3. Split and toast the English muffins until golden brown.
  4. In the baking dish, layer the toasted muffins, followed by the diced ham and shredded cheese.
  5. Carefully pour the egg mixture over the layered muffins, ham, and cheese.
  6. Drizzle the hollandaise sauce over the top of the casserole.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10 minutes, until the top is golden and set.

Notes

Let the casserole sit for a few minutes before serving; it makes slicing easier.