Description
This Eggs Benedict Casserole transforms the classic brunch favorite into an easy make-ahead dish. Layers of toasted English muffins, savory fillings, and melty cheese are baked in a creamy egg custard, then finished with a rich, lemony Hollandaise sauce. Perfect for brunch gatherings, holidays, or a weekend treat.
Ingredients
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese
- 1 cup diced cooked meat of choice
- 1 package (12 oz) English muffins, split, toasted, and cubed
- ¼ cup chopped fresh chives (for garnish)
- For the Hollandaise sauce:
- 1 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and cayenne pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in shredded Swiss cheese and diced meat.
- Spread cubed, toasted English muffins evenly across the casserole dish.
- Pour the egg mixture over the muffins, pressing gently so they absorb the custard.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until the center is set and top is golden.
- Meanwhile, prepare the Hollandaise: melt butter, whisk egg yolks with lemon juice until thick and pale, then slowly drizzle in melted butter while whisking until creamy. Season with salt and cayenne.
- Allow the casserole to cool slightly, cut into squares, drizzle with Hollandaise, and garnish with fresh chives before serving.
Notes
- Assemble the casserole the night before and refrigerate for easy prep in the morning.
- Use Gruyère or sharp cheddar instead of Swiss for variety.
- Vegetarian option: swap meat for sautéed spinach, mushrooms, or roasted peppers.
- Store leftovers in the fridge up to 3 days; reheat gently to avoid drying out.
- Keep Hollandaise separate and reheat over low heat or a double boiler.
Nutrition
- Serving Size: 1 serving
- Calories: ≈420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 320 mg
