Eggs Benedict Casserole with Hollandaise Sauce
A warm and comforting breakfast casserole that merges the beloved flavors of traditional Eggs Benedict into a single hearty dish, topped with a velvety hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 4 English muffins, split and toasted
- 8 large eggs
- 2 cups milk
- 1 cup cooked chicken ham, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped
- 1 cup shredded cheese (optional)
- Hollandaise sauce (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure your casserole doesn’t stick.
- Layer the toasted English muffin halves evenly in the bottom of the dish.
- Sprinkle the diced chicken ham generously over the muffins.
- Whisk together the eggs, milk, salt, pepper, and paprika until well combined.
- Pour the egg mixture evenly over the muffins and ham. Sprinkle with cheese and parsley if desired.
- Bake covered for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until golden.
- Serve warm, drizzling generously with hollandaise sauce.
Notes
Perfect for brunch gatherings or holidays. Customize with different meats or veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg