Introduction: Eggs Benedict Casserole

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.
I love Eggs Benedict. When I was able to take cruises with my family, I'd eat Eggs Benedict every day for breakfast. My mom makes a great version, and I learned how to make it as well. It's not nearly as complicated as it looks, but it does take some experience bringing all the components together at once. When I read this recipe in Taste of Home magazine, it was a must try, as an added bonus, it's a make-ahead recipe.

Let me state for the record, I do not enjoy wet bread. I only eat dry/crispy stuffing/dressing. My sisters feel the same way so there are no quiches or stratas on our brunch table, and we've never had bread pudding. This issue made me slightly skeptical of this recipe, but it has many positive reviews, and one suggestion that you toast the English muffins to keep them sturdier and not mushy, helped ease my concerns. 

Eggs Benedict casserole is delicious! I'd describe the texture more as scrambled eggs with ham and English muffins. Topped with this Foolproof Hollandaise: brings authentic Eggs Benedict flavor and brightness to this rich dish.

After assembling you can let it rest overnight if you want to serve it for breakfast/brunch, or, prepare it in the morning to enjoy for dinner. A side of some glazed apples are a nice sweet accompaniment to the casserole. I've also served it with roasted asparagus which is delightful topped with the Hollandaise too. An acidic salad, or some pickled cucumbers or beets really round out and balance the meal. 

Serves 4, I halved the original recipe to serve my family, feel free to double it for 8 servings. 

Recipe from Taste of Home:

Step 1: Gather Ingredients

You'll need: 

11 x 7-inch or 8 x 8-inch baking pan, greased (I spread a thin layer of butter all over) 

For the casserole:
6 ounces ham steak, cut into 1/2-inch pieces (The original recipe calls for Canadian bacon, use that if you wish, we prefer to use ham steaks, or leftover Easter ham)
3 English muffins, split and cut into 1-inch pieces (toasted if preferred)
4 eggs
1 cup 2% milk
1/2 teaspoon onion powder
1/8 teaspoon paprika
1/2 teaspoon salt (I use Kosher)
1/8 teaspoon pepper

For the Hollandaise, see this recipe: :
1 egg yolk (about 30 grams)
1 teaspoon water (about 10 grams)
1 teaspoon lemon juice from 1 lemon (about 10 grams)
Kosher salt
1 stick butter (8 tablespoons, about 112 grams)
Pinch cayenne pepper or hot sauce (if desired)

Step 2: Prepare Muffins and Ham

Toast the English muffins if you prefer, then cut into 1-inch pieces. 

Place half of the ham in a greased baking dish, add a layer of English muffins, top with another layer of ham and muffins. (They won't be distinct layers, so you can toss them all in the pan if you prefer, I just aim for a good mix of ham and English muffins all over the baking dish.)

Step 3: Assemble Casserole

In a large bowl, whisk eggs, milk, onion powder, salt, and pepper; pour over top of ham and muffins. Cover with plastic wrap and refrigerate overnight (or around 8 hours if you are making it for dinner).

Step 4: Bake Casserole and Enjoy

Adjust oven rack to middle position and preheat oven to 375° F.

Remove casserole from refrigerator while oven heats. Sprinkle top with paprika.

Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Rotate pan front to back halfway through baking.

Remove from oven, let rest about 5 minutes, cut into pieces and serve with Hollandaise sauce.

I believe Eggs Benedict casserole tastes best on the warmer side, but as long as the Hollandaise is warm you can let the casserole sit at room temperature awhile.

We've never had any leftover, but I believe it would reheat decently in the microwave. The Hollandaise might be a problem because I don't believe you can reheat it. If you do have any leftovers, cover, and refrigerate up to two days. 
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