Print

Villain Era Eggs Benedict Casserole Recipe with Double Hollandaise Easy and Comforting

Villain Era Eggs Benedict Casserole - featured image
Print Recipe

A warm, indulgent breakfast casserole featuring layers of toasted English muffins, smoky ham, eggs, cheddar cheese, and a decadent double hollandaise sauce. Perfect for cozy gatherings and lazy weekend brunches.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 4 English muffins, toasted and cut into cubes
  • 8 oz sliced ham, diced (smoked or honey ham)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup whole milk
  • Salt and freshly cracked black pepper to taste
  • 4 large egg yolks (separated from whites)
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Pinch of cayenne pepper
  • Salt to taste
  • Optional garnishes: chopped fresh chives or parsley, paprika

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together 6 whole eggs and 1 cup of milk until fully combined. Season with salt and freshly cracked black pepper.
  3. Place the toasted English muffin cubes evenly in the baking dish. Scatter the diced ham over the bread, then sprinkle the shredded cheddar cheese on top.
  4. Pour the egg mixture gently over the layered ingredients, pressing lightly with a spatula to help it soak in. Let it sit for about 10 minutes to allow the bread to absorb the custard base.
  5. While the casserole rests, melt the butter in a small saucepan and keep warm. In a double boiler, whisk the 4 egg yolks with lemon juice and Dijon mustard continuously over simmering water until thickened and pale (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking vigorously until smooth and creamy. Stir in cayenne pepper and salt to taste.
  6. Place the baking dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the egg custard is set (a knife inserted should come out clean).
  7. Once baked, drizzle half of the hollandaise sauce over the casserole. Save the rest for serving.
  8. Garnish with chopped chives or parsley and a sprinkle of paprika if desired.
  9. Serve warm with the remaining hollandaise on the side.

Notes

Use firm English muffins to avoid soggy casserole. For gluten-free, substitute with gluten-free bread cubes or roasted potatoes. For dairy-free hollandaise, use vegan butter and aquafaba or silken tofu-based sauce. Keep heat low when making hollandaise to prevent curdling. Let the egg mixture soak into the bread for best texture. If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen.

Nutrition

Keywords: eggs benedict casserole, breakfast casserole, double hollandaise, brunch recipe, easy breakfast, comfort food, savory casserole

Find it online: https://grubella.com/villain-era-eggs-benedict-casserole-recipe-with-double-hollandaise-easy-and-comforting/