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Easy One-Pan Eggs Benedict Casserole Recipe with Chive Hollandaise Sauce

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A quick and comforting breakfast casserole combining classic eggs benedict flavors with a light chive hollandaise sauce, perfect for busy mornings or brunch.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup whole milk (or almond milk)
  • 4 English muffins, cut into 1-inch cubes (day-old or slightly stale)
  • 8 ounces cooked ham, diced
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks (room temperature)
  • 1/2 cup unsalted butter (clarified or melted)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together 6 large eggs and 1 cup whole milk until smooth and slightly frothy. Season with salt and freshly ground black pepper.
  3. Add the cubed English muffins, diced ham, and shredded cheddar cheese to the custard mixture. Gently fold together with a rubber spatula until bread is evenly coated.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Drizzle melted butter over the top for a golden crust.
  6. Bake uncovered for 30-35 minutes, until custard is set and top is lightly golden. A toothpick inserted in the center should come out clean.
  7. While baking, prepare the chive hollandaise sauce: In a small saucepan or double boiler, whisk 3 egg yolks with 1 tablespoon lemon juice over gentle heat.
  8. Slowly drizzle in 1/2 cup melted butter while whisking constantly until sauce thickens but remains pourable.
  9. Remove from heat and stir in chopped chives, cayenne pepper (if using), and salt to taste.
  10. Let the casserole sit for 5 minutes after baking to settle.
  11. Serve warm, drizzled generously with chive hollandaise sauce.

Notes

Use room temperature eggs for smooth custard and hollandaise. Keep heat low when making hollandaise to avoid scrambling yolks. Slowly drizzle melted butter into yolks. Let casserole rest 5 minutes before serving. For gluten-free, use gluten-free bread cubes. Variations include swapping ham for seafood or vegetables.

Nutrition

Keywords: eggs benedict casserole, breakfast casserole, brunch recipe, chive hollandaise, easy breakfast, one-pan meal

Find it online: https://bitefuljoy.com/easy-one-pan-eggs-benedict-casserole-recipe-with-chive-hollandaise-sauce/