Eggs Benedict Casserole Bake

A warm, cheesy Eggs Benedict Casserole Bake that's perfect for breakfast or brunch.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 pieces English muffins halved and toasted
8 large eggs large

For the Filling

2 cups whole milk
2 cups diced ham
2 cups shredded cheddar cheese

For the Sauce

1 packet hollandaise sauce mix

For Garnish

1/4 cup fresh herbs (chives or parsley) for garnish

Equipment

9×13 baking dish
Mixing bowl
Whisk

Method

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
Arrange the halved English muffins in the greased baking dish, cut side up.
Whisk together the eggs and whole milk until smooth. Season with salt and pepper.
Pour half of the egg mixture over the muffins, then layer with ham and cheddar cheese. Repeat with remaining ingredients.
Bake for 30-35 minutes until puffed and golden brown.
Cool briefly before serving. Top with hollandaise sauce and garnish with herbs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gCholesterol: 250mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Ensure muffins are slightly toasted to avoid sogginess. Keep an eye on baking to prevent over-browning.

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