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Eggs Benedict casserole is my favorite brunch trick when I want classic flavors and the ease of a make ahead dish. This version gives you all that creamy, tangy, savory experience in each bite with barely any fuss. It bakes up beautifully, feeds a crowd, and makes weekend mornings feel special.
The first time I served this was for Mother’s Day, and now my family asks for it on every special occasion—I love that it makes breakfast feel like a celebration.
Ingredients
- Large eggs: Twelve for a fluffy rich base use the freshest you can find
- Milk: Two cups to keep everything creamy whole milk works best
- Dijon mustard: A touch to brighten and add depth choose a smooth one
- Garlic powder: To boost savory flavors look for a fresh smelling jar
- Onion powder: Another layer of flavor use a high quality spice
- Salt and pepper: For balance freshly ground pepper gives the best flavor
- Swiss cheese: One cup for mild meltiness grate it fresh for best results
- Cooked ham or Canadian bacon: Diced for savory pops thick cut ham is perfect
- English muffins: Classic Benedict taste toast before cubing for texture
- Fresh chives: Snipped over top for color and freshness pick vibrant green ones
- Unsalted butter: For the hollandaise use high quality for the creamiest sauce
- Egg yolks: Three for richness in the hollandaise separate carefully
- Fresh lemon juice: Brightens the sauce squeeze just before using
- Cayenne pepper and salt: Wake up the sauce and add a little heat
- Tip: Look for golden English muffins that feel dense and avoid over processed deli ham—real, thick ham or authentic Canadian bacon makes it shine.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and arrange a rack in the center—give it ten minutes to get fully hot so your casserole bakes evenly.
- Mix the Casserole Base:
- Crack your eggs into a big mixing bowl. Whisk in the milk, Dijon mustard, garlic powder, onion powder, salt, and pepper. Take your time whisking until everything is one pale yellow color and no streaks remain. Fold in the shredded Swiss cheese and the diced ham or Canadian bacon.
- Prepare the English Muffins:
- Split each English muffin with your hands for extra texture and toast until just golden. Let them cool briefly, then cut into bite sized cubes. Butter your baking dish, then scatter the muffin cubes to cover the bottom.
- Assemble the Casserole:
- Pour the egg mixture right over the English muffin cubes. With a spatula or your hands, press down a bit to help the muffin cubes soak up the liquid. Make sure no muffin is left dry as this makes the base light yet custardy.
- Bake the Casserole:
- Wrap the dish in foil so it does not brown too quickly. Place it in the oven on the middle rack. Bake for thirty minutes, then remove the foil and continue for fifteen to twenty minutes more. The top should be lightly golden and the center should not jiggle when you tap it.
- Make the Hollandaise:
- Melt the butter over the lowest heat possible so it does not brown. In a medium heatproof bowl, whisk the egg yolks and fresh lemon juice until they turn pale and double in volume. Place the bowl over a pan of barely simmering water if needed. Slowly drizzle in the melted butter while whisking constantly to create a smooth sauce. When all the butter is in, taste and add salt plus a pinch of cayenne for exactly the flavor you love. Keep the sauce warm until you serve the casserole.
- Serve and Garnish:
- Let the casserole rest ten minutes before cutting into squares. Spoon a generous amount of the warm hollandaise over each serving. Scatter with plenty of freshly snipped chives for a burst of color and freshness. All you need now is a fork and maybe a mug of coffee.
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Swiss cheese is my favorite part of the dish—I love the subtle nutty flavor and how it stretches in every bite. The first time my kids took a bite, their eyes went wide at the gooey cheese under the golden top.
Storage Tips
Keep leftovers in the fridge tightly wrapped for up to three days. Warm slices in the oven covered loosely with foil to keep everything from drying out. If you want to freeze it, do so before adding hollandaise and let it thaw overnight in the fridge before reheating and saucing.
Ingredient Substitutions
If you do not have Swiss cheese, try Gruyere or shredded mozzarella. Sourdough bread works in place of English muffins for a nice tartness. For a vegetarian version, skip the ham and add extra veggies like sautéed spinach, leeks, or roasted red peppers.
Serving Suggestions
I love serving this with a simple spring salad of arugula and lemon vinaigrette for balance and brightness. Fresh berry bowls or even roasted asparagus also go beautifully alongside. It makes an easy centerpiece for a buffet style brunch.
A Brief Eggs Benedict History
Eggs Benedict traces back to New York in the late eighteen hundreds when a banker craving something special for a hangover recovery inspired a chef to layer buttery English muffins with ham, poached eggs, and hollandaise. The casserole version keeps the layers but saves you the stress of poaching a dozen eggs—my idea of progress in the kitchen.
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This recipe turns any breakfast into an event and it is my favorite way to make a traditional dish both easy and luxuriously delicious—try it next time you want to impress with zero stress
Frequently Asked Questions
- → Can I prepare the casserole ahead of time?
Yes, you can assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning for best results.
- → What meat works best in this dish?
Both diced cooked ham and Canadian bacon offer classic flavor. Choose your favorite or use a mix for extra savory depth.
- → How do I keep the Hollandaise sauce smooth?
Whisk the egg yolks and lemon juice thoroughly, then slowly add warm melted butter while whisking constantly to prevent curdling.
- → Can I use different cheese?
Swiss cheese melts beautifully, but Gruyère or sharp cheddar are also great choices for extra flavor.
- → How do I reheat leftovers?
Warm individual portions in the microwave or cover and reheat the whole dish in the oven at 325°F until hot throughout.