Recipes

Eggs Benedict Casserole

This make-ahead Eggs Benedict casserole brings holiday brunch ease to a classic dish. Assemble it the night before, then bake in the morning while you whip up the fresh hollandaise. The combination of English muffins, ham, and eggs creates a crowd-pleasing breakfast that lets you enjoy time with family instead of standing over the stove.
Serves 6
Prep Time 10 min
Cook Time 60 min
Print Recipe

Ingredients

  • Ingredients

    • 2 cups (500 mL) chopped ham
    • 6 English muffins, cubed
    • 6 eggs
    • 1 ¼ cups (315 mL) milk
    • ½ tsp (2.5 mL) each dry mustard and paprika
    • ¼ tsp (1.25 mL) freshly ground pepper

  • Hollandaise Sauce

    • 3 egg yolks
    • ¼ tsp (1.25 mL) dry mustard
    • Dash hot sauce
    • 4 tsp (20 mL) lemon juice
    • ½ cup (125 mL) salted butter, melted and hot
    • Pinch paprika (optional)

Instructions

  • Casserole

    • Step 1

      Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.

    • Step 2

      In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.

    • Step 3

      Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

  • Hollandaise Sauce

    • Step 1

      Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.

    • Step 2

      Serve over casserole. Sprinkle with paprika, if desired.

Nutrition Facts

Per serving
Calories451
Fat26 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate29 g
Fibre2 g
Sugars4 g
Protein23 g
Sodium865 mg

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