EGGS BENEDICT CASSEROLE
This Eggs Benedict Casserole is a creamy, savory breakfast bake with English muffins, ham, eggs, and rich hollandaise flavors. Perfect for brunch, holidays, or family gatherings, it’s easy to prepare ahead and bake to perfection.
Ingredients
- 6 English muffins split and toasted
- 8 –10 slices cooked ham
- 8 large eggs
- 2 cups shredded cheddar or Swiss cheese
- 1 ½ cups milk
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 teaspoon paprika optional
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer Ingredients: Arrange English muffins and ham in the baking dish. Sprinkle with half the cheese.
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, mustard, salt, and pepper. Pour evenly over the muffin and ham layers. Top with remaining cheese.
- Bake: Bake 35–40 minutes until the casserole is set and golden on top.
- Serve: Garnish with paprika and parsley. Serve warm.
Notes
- Make Ahead: Assemble the casserole the night before, cover, and refrigerate; bake the next morning.
- Customizing the Flavor: Add sautéed spinach, tomatoes, or mushrooms for extra flavor.
- Serving Suggestions: Serve with fresh fruit, salad, or a side of breakfast potatoes.
- Allergy-Friendly Options: Use dairy-free cheese and milk for a lactose-free version.
- Storage Tips: Store leftovers in the fridge for up to 2 days; reheat in the oven or microwave.