This Easy Eggs Benedict Casserole Is Brunch Goals
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A few months ago I was invited to a morning potluck where everybody brought their favorite breakfast dishes to share. Some people brought mini quiches or cinnamon buns. I brought brownies on the grounds that the best breakfast is leftover dessert, and also that I’d had a dinner potluck to attend the night before and figured I could make a giant order of brownies work for both events.
I was right about the brownies and everybody ate them, but I’m still kicking myself for not having brought something savory and impressive, like this eggs Benedict casserole, which looks fancy and complicated but is actually much easier to make than traditional eggs Benedict.
Eggs Benedict is made up of English muffin, ham, poached egg, and Hollandaise sauce, and this casserole has all of those things. Start by cutting or tearing English muffins into pieces. You’ll want at least 12 English muffins, and you should tear them into pieces that are approximately an inch long.
Put the English muffin pieces into a greased baking dish and drizzle them with melted butter, then cover them with chopped ham.
Combine eggs, milk, and cream in a bowl and season the mixture with a bit of garlic powder, dried mustard, nutmeg, and salt and pepper. Pour the whole mixture into the baking dish, and make sure it completely covers the English muffins and ham. Bake the casserole under a cover for 30 minutes, then uncovered for roughly another 30 minutes, or until the eggs have set. Sprinkle it with a bit of paprika after taking the foil off.
While the casserole bakes, you can make your own Hollandaise sauce by combining egg yolks with lemon juice, hot sauce, mustard, and salt and pepper in a blender until it lightens in color, then drizzle in some melted butter with the blender running on low. Pour it over the casserole, and you’ll have all the flavors of eggs Benedict without having to toast 12 English muffins and poach as many eggs.
Get the Recipe: Easy Eggs Benedict Casserole from The Cookie Rookie