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Eggs Benedict Cassrole

This easy Eggs Benedict Casserole has layers of English Muffins, eggs, and ham and then is topped with hollandaise sauce. Great for brunch or the holidays.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 Package of English Muffins 6 broken into pieces
  • 1 cups Canadian bacon or deli ham diced
  • 8 eggs
  • 2 cups milk
  • A pinch of paprika garlic salt, and parsley
  • Salt and Pepper to taste
For Hollandaise Sauce
  • 1 stick butter melted
  • 4 egg yolks
  • 1 tbsp lemon juice

Method
 

  1. Spray 9x13 baking dish with non stick spray.
  2. Break up English Muffins into pieces and place in baking dish.
  3. Dice ham and place over the English muffins
  4. Whisk eggs and milk and pour over ham/muffin layers
  5. Sprinkle with paprika, garlic powder, parsley, and salt and peper to taste (or seasonings of your choice)
  6. Bake at 350 for about 45 mins or until center is cooked
For Hollandaise Sauce:
  1. In a double boiler (or pot with a glass bowl, whisk egg yolks and lemon juice over heat to slightly cook the eggs.
  2. Slowly add melted butter and keep whisking until doubled in size.
  3. Season to taste and serve hot.
  4. Spoon over the casserole and enjoy!

Notes

Tips* Do not let water in double boiler touch eggs. The point is for the heat to slightly cook the eggs. Slowly adding the butter will keep the mixture from curdling.
*For easy hollandaise sauce- you can buy a packet where you just add water