Here's Why I Keep Making This (And Maybe You Should Too)
Okay, let me tell you about this Breakfast Eggs Benedict Casserole—it's basically my culinary ace-in-the-hole for lazy Sundays or whenever someone's crashed at my place (usually my brother, who, by the way, always brings donut holes but never coffee; go figure). There was a time I tried to actually make classic eggs Benedict for a crowd, and let’s just say—you’d think poaching a dozen eggs is simple until you’re sweating over the stove at 8am! So this big-batch version came out of, I dunno, stubbornness and the need for more sleep. It tastes like brunch at a fancy café, but you never have to change out of pajamas. Or maybe that's just me.
Why You'll Love This (Or At Least, Why I Do)
I make this when I want to actually see people at brunch instead of being chained to the stove (so, most weekends honestly). My family goes crazy for it because, well, it has all the good stuff: eggs, ham, melty cheese, that crazy-rich hollandaise—I mean, who wouldn't? It's pretty forgiving too (except for the time I tried to swap in smoked turkey... not my finest hour). Also, if you’ve ever gotten frustrated whisking up hollandaise at 7am, this recipe gives you a shortcut. My best friend swears by it for holiday mornings, though her version somehow always involves more cheese. Hmm.
What You’ll Need (Plus Some Swaps I’ve Tried)
- 6 English muffins, torn up (sometimes I'll use leftover baguette if that’s collecting dust—it works fine, just slice thinly)
- 1.5 cups diced ham (my grandma would say Black Forest or nothing, but honestly, any ham works; sometimes I use cooked bacon or Canadian bacon, and nobody has complained yet)
- 8 large eggs, room temp if you remember
- 2 cups milk (whole is richer but skim or oat milk are fine; canned evaporated milk in a pinch, which happened once when I mixed up my shopping list and actually enjoyed the result!)
- 1 cup shredded cheese (cheddar or Swiss—okay, once I did pepper jack and it was fire)
- 1 teaspoon onion powder (or just skip if that’s not your thing, no biggie)
- ½ teaspoon black pepper
- Salt to taste
- 1 packet (about 1 oz) hollandaise sauce mix*, plus the stuff it calls for (usually butter and water/milk)—I’ve made the real deal, both ways are fab but the mix is way easier when I’m groggy
- Fresh chives or parsley for sprinkling (only if you wanna look fancy)
This Is How I Make It (But Feel Free to Improvise)
- Grease a 9x13 baking dish (or whatever you’ve got that comes close—it’ll fit as long as you don’t heap it to the brim). Scatter about half the English muffin pieces in, then layer on half the ham and cheese. Repeat layers. If your layering gets a bit muddled—no worries! It all bakes together, anyway.
- In a big bowl, whisk up the eggs, milk, onion powder, pepper, and a big pinch of salt (this is where I usually sneak a taste—yes, raw eggs, danger zone—I live on the edge). Pour this over the goodies in the dish. Press down gently with a big spoon so the muffins don’t stick out, otherwise they get kinda chewy at the corners. Not the good kind of chewy, either.
- Cover with foil, chuck it in the fridge for at least 2 hours (or overnight—I tend to make it before bed and bake in the morning when I feel more human).
- Preheat the oven to 375°F (190°C if you're in the metric camp that day). Bake, covered, for about 30 minutes; then take off the foil and bake another 15-20 minutes. It should look a little puffed and golden around the edges (if it jiggles like jelly, give it a bit more time).
- While it's baking, make your hollandaise according to the packet (or from scratch, if you’re feeling ambitious—I like this blender version when I’m not pressed for time). Keep it warm.
- Once the casserole's out, let it hang out for about 10 minutes so it settles a bit. Drizzle with hollandaise (as much as you want), snip some chives over the top, and serve. (If you can't wait the full 10 and eat it straight away, I won’t judge—I never do.)
Some Notes I Learned (Sometimes the Hard Way)
- If you use spicy cheese, the flavor only gets better the next day—though cheese haters will not approve.
- Letting it soak overnight gives everything a better, custardier texture; but if you forget and only have an hour, it’ll still work. (Don’t stress!)
- Don’t use super dense bread unless you don’t mind a heavier casserole. I once tried a crusty artisan loaf—looked fancy but was more brick than brunch.
Mix It Up: Variations I’ve Tried—Some Just for the Laughs
- Spinach makes it a bit like eggs Florentine (I sauté a couple handfuls in garlic first—don’t use raw or it goes swampy!)
- Smoked salmon instead of ham: posh, but my nieces declared it "too fishy."
- Once I tried adding sun-dried tomatoes (I got carried away at the deli counter) and… let’s just say, don’t overdo it, or it tastes like an entire tomato patch landed in your casserole.
- If you’re feeling extra, pop in some roasted asparagus—comes out like spring in a pan.
Tools of the Trade (And What to Do If You Don’t Have Them)
- 9x13 baking dish—if not, two smaller pans work, but reduce the bake time a little.
- Mixing bowl (I once used an ice cream tub when I couldn’t find mine—sometimes it’s about survival.)
- Whisk (or fork; not as fancy but it gets those eggs blended just the same)
- Foil (But you can use an upside-down baking sheet if you run out)
Digression: It's funny, but every time I'm missing a whisk, I remember that one cooking show where the chef starts bashing ingredients together with, like, a wooden spoon and a lot of attitude. It works, honestly.
How Long Does It Last? (Not Very)
You can stash leftovers in the fridge for 2-3 days, covered or in an airtight container. But honestly, in my house, it never lasts more than a day—it just seems to vanish. Best to reheat in the oven to keep it from going soggy. The microwave will do fine if you don’t care about a bit of a softer edge.
What Should You Serve With It? Here’s What I Do
I like it best with a fruit salad (shout-out to this one) and a big pot of coffee—there’s something about balancing the rich casserole with fresh stuff. My uncle insists on a tot of hot sauce, and if we’re feeling energetic, sometimes there’s a side of crispy potatoes. But most of the time, just the casserole is plenty to fend off hunger pangs 'til noon.
What I Learned the Hard Way (AKA Pro Tips)
- Take the extra minute to grease your pan well—been there, done that, scraped off stuck-on muffin bits (not pretty)
- Don’t rush the resting time out of the oven—once, I served it piping hot, and it fell apart in a sad, scrambled mess (still good, but not photo-worthy)
- If your hollandaise starts separating, whisk in a splash of warm water or, actually, I find a tiny spoon of mayo stabilizes it (weird trick form my aunt, but it works!)
FAQ from the "Brunch Table" (Yep, These Are Real)
- Do I have to use English muffins?
Not at all! Crusty bread, bagels (just chunk them up), even a mix of odds and ends. Actually, I like a wild mix sometimes. - Is homemade hollandaise really worth it?
Sometimes! But let's be honest—if you have a packet and want less mess, go for it. No judgment. I do both, depending on, well, my mood. - Can I make this ahead of time?
Oh, absolutely. It’s basicly why I love it. Soak it overnight and bake in the morning, or bake and rewarm the next day—I think the flavors settle and it might taste even better later. Y’know, if it lasts that long. - Freezer friendly?
Yeah, mostly. I’ve frozen it in slices, though the texture gets a little softer after thawing. Nothing too tragic, though. Just reheat in the oven so it crisps around the edges again! - Can I use leftover cooked veggies?
Definitely. Just don't use too many watery ones, or you’ll get a soggier casserole (and, well, I can't say I've ever won friends with broccoli water). Dennys has nothing on this, trust me.
And that’s my weekend breakfast hero: Breakfast Eggs Benedict Casserole, imperfections and all. Bring your own coffee next time!
Ingredients
- 6 English muffins, split and cut into 1-inch cubes
- 12 oz cooked ham, diced
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup shredded cheddar cheese
- 1 package (about 1.25 oz) Hollandaise sauce mix, prepared according to package directions
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
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2Spread the cubed English muffins evenly in the bottom of the prepared baking dish. Top with the diced ham.
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3In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour the egg mixture evenly over the muffins and ham.
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4Sprinkle shredded cheddar cheese on top. Cover the dish with foil and let sit for at least 10 minutes, or refrigerate overnight for best results.
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5Bake covered for 30 minutes, then uncover and bake an additional 15 minutes, or until the eggs are set and the top is golden.
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6Prepare the Hollandaise sauce according to the package directions. Drizzle sauce over casserole and garnish with fresh chives before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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