Easy Eggs Benedict Casserole

1Ingredients

• 4 countEnglish muffins
• 2 tablespoonsButter, melted
• 8 ouncesCooked ham, diced
• 1.5 cupsCheddar cheese, shredded
• 6 countLarge eggs
• 1.5 cupsMilk (any type)
• 1 teaspoonDijon mustard
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 teaspoonPaprika
• 0.5 cupStore-bought hollandaise sauce (optional, for serving)
• 2 tablespoonsFresh chives, chopped (optional, for garnish)

2Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch (23x23 cm) baking dish or an equivalent 2-quart casserole dish with butter.

   ⏱ 3 min
2. 2

   Tear the English muffins into bite-sized pieces. Spread them evenly in the bottom of the prepared baking dish. Drizzle the melted butter over the muffin pieces.

   ⏱ 3 min
3. 3

   Evenly sprinkle the diced ham over the English muffin pieces, followed by the shredded cheddar cheese.

   ⏱ 2 min
4. 4

   In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and paprika until well combined. Pour this egg mixture evenly over the layers in the baking dish, making sure the muffin pieces are well saturated.

   ⏱ 5 min
5. 5

   For best results (especially if making ahead), cover the dish with plastic wrap and refrigerate for at least 30 minutes, or overnight, to allow the muffins to soak up the egg mixture. If baking immediately, proceed to the next step.

   0
6. 6

   Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the casserole is puffed up, golden brown, and the eggs are set in the center.

   ⏱ 40 min
7. 7

   Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set further. Serve warm, optionally drizzled with store-bought hollandaise sauce and garnished with fresh chopped chives.

   ⏱ 10 min