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Easy Eggs Benedict Casserole with Hollandaise

A delightful breakfast casserole featuring layers of English muffins, fluffy eggs, and creamy Hollandaise sauce, baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh eggs preferred
  • 3 cups of milk May use whole or low-fat milk
  • 12 ounces of English muffins, cubed Any brand of English muffins will work
  • 1 cup of Halal-friendly turkey or chicken sausage, sliced Sausage can be swapped for sautéed vegetables
  • 1 cup of shredded cheddar cheese Cheddar gives a nice flavor; can substitute with your favorite cheese
  • Salt To taste
  • Pepper To taste
  • 1 batch of homemade or store-bought Halal Hollandaise sauce Prepare per your chosen recipe or package instructions

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a greased 9×13-inch baking dish, spread the cubed English muffins evenly across the bottom.
  3. Add sausage slices on top of the muffins, distributing evenly.
  4. In a mixing bowl, whisk together the eggs and milk until combined. Season with salt and pepper.
  5. Pour the egg mixture over the English muffins and sausage, ensuring even coverage. Sprinkle cheddar cheese on top.
Cooking
  1. Place the dish in the preheated oven and bake for about 25-30 minutes or until the casserole is set and golden brown on top.
  2. Prepare your Hollandaise sauce while the casserole is baking.
  3. Once baked, let cool slightly, then drizzle warm Hollandaise sauce on top before serving.

Notes

For best results, interact quickly with the egg mixture before it sits too long. Store leftovers in the refrigerator for up to 3 days or freeze for a month. Reheat in the oven with a splash of milk for moisture.