This easy baked eggs Benedict casserole recipe was featured on South Your Mouth and Menu Plan Monday!
Love Eggs Benedict but don’t love all the time it takes to make a plate for everyone? Well then this easy, baked Eggs Benedict casserole is for you! That creamy-tart flavor of Hollandaise sauce is oh-so-good.
This casserole, topped with a generous amount of homemade Hollandaise sauce, has all the flavor of classic Eggs Benedict.
Ingredients
- 3 large croissants (or English muffins but croissant are much better!)
- 2 tbsp butter
- 8 eggs
- 4 slices of deli ham, chopped into 1" squares
- Salt and pepper to taste
- 1 cup Hollandaise sauce
- Chives for garnish (optional)
 |
| Easy Baked Eggs Benedict Casserole |
Instructions
- Tear croissants (or English muffins) into bite-sized pieces and lightly toast using a toaster oven. (You can also use toast, hashbrowns, bagels or croissants instead of English muffins! My favorites are croissants or hashbrowns)
- Use butter to grease a large casserole dish.
- Whisk eggs together in a large bowl and add salt and pepper.
- Add toasted croissant pieces and chopped ham to casserole dish. Pour eggs over top.
- Cover with foil and bake at 350˚for 15-25 minutes or until eggs are just set. (Cook time varies greatly with pan size so keep an eye on things! Flatter pans cook faster)
- Top with warm Hollandaise sauce and fresh or dried chives. Cut into squares and serve hot!
Comments