Eggs Benedict Casserole #Recipe

By | April 24, 2014

Combining the flavor of Eggs Benedict and the ease of a casserole, this Eggs Benedict casserole #recipe is a snap to prepare.

Are you still trying to find recipes to use up all that Easter ham? I have a breakfast recipe to share with you today that is a great way to use up leftover ham. You don’t only have to make this for breakfast though. We sometimes have it for dinner too!

I love Eggs Benedict, but it is kind of a hassle to make, especially if you make the Hollandaise sauce from scratch. I always end up overcooking the eggs. When I have Eggs Benedict, I want my yolks a little runny!

This recipe combines all the great tastes of Eggs Benedict with the ease of a casserole. I just make it up the night before and all I have to do is pop it in the oven. Quick and easy! We like to serve it with roasted asparagus.

Eggs Benedict Casserole Recipe

(adapted from a recipe found in Taste of Home Magazine)

Ingredients:

  • 1 package of English Muffins (we like whole grain)
  • 1-2 cups diced ham (I never measure, I just use whatever I have!)
  • 8 eggs
  • 2 cups milk
  • 1 tsp onion powder
  • Paprika

Hollandaise Sauce

  • 1/2 cup butter
  • 3 egg yolks
  • 1 tbs lemon juice
  • 1/4 tsp sea salt
  • dash of cayenne pepper

The night before

Tear the English Muffins into small pieces and put in a 9×13 inch baking dish.  Top with the diced ham.  Break the eggs into a large bowl.  Add the milk and onion powder  and whisk until well combined.  Pour over the English Muffins and ham then cover and refrigerate overnight.

To bake:

Preheat oven to 375 degrees.  Remove the casserole from the refrigerator and cover in foil.  Bake for 35 minutes, then uncover and bake 15 minutes longer (or until a knife inserted in the center comes out clean).

When there is about 5 minutes left on the timer for the casserole, prepare your Hollandaise Sauce.  Heat the butter in a small saucepan until bubbly, but not browned.  Combine the remaining ingredients in the blender and blend on the medium setting for 30 seconds or until the egg yolks are lighter in color.  Reduce speed to low, remove the center cap of your blender cover, and drizzle in the melted butter.  (Or if you are really brave, remove the lid.  Just be sure to turn the speed down!)  After you have added all the butter, turn the speed back up to medium for about 15 seconds.  After the casserole has finished baking, top with the Hollandaise Sauce and sprinkle with paprika.

So tell me…  Do you love Eggs Benedict?  If you try this recipe, you will have to come back and leave me a comment letting me know how you liked it.

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