Eggs Benedict Casserole is a marvelous dish that can bring a touch of elegance to any brunch table without all the fuss traditional Eggs Benedict might require. Now, Eggs Benedict itself, with its origins often debated—touted by some as having been birthed in the lavish dining rooms of New York City’s finest hotels—has been elegant brunch fare since the 1800s. But here in the heartland, we take this classic and spin it into a comforting, cozy casserole that feeds a gathering with ease, without skimping on that luxurious taste. Imagine soft English muffins and savory ham layered beneath a creamy, egg-rich mixture, topped off with a velvety hollandaise. It’s a dish perfect for special family breakfasts, church potlucks, or when you have holiday guests and you want to offer them some hearty, lovingly homemade fare that wraps them up in warmth.
For a complete meal, you’ll want to serve this casserole with sides that complement its richness. A fresh green salad with a zingy vinaigrette dresses up the plate with a bit of color and liveliness. For something sweet, fruit compote or a berry salad would mirror the freshness on your palate. And let’s not forget a pot of robust coffee or tea. The simplicity of these sides allows the casserole to shine and keeps your kitchen work to a minimum, which means more time to spend listening to family stories and clinking glasses with friends.

Eggs Benedict Casserole
Servings: 8-10
Ingredients
– 8 English muffins, cut into 1-inch pieces
– 2 cups of diced cooked ham
– 8 large eggs
– 2 cups of whole milk
– 1/2 teaspoon of onion powder
– 1/2 teaspoon of paprika
– 1/4 teaspoon of kosher salt
– 1/4 teaspoon of garlic powder
– 1/4 teaspoon of black pepper
– 1 cup of shredded sharp cheddar cheese
– 1 package (1.25 ounces) of hollandaise sauce mix (or homemade hollandaise, if you prefer)

Directions

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