Name: Easy Eggs Benedict Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 10 Simply Nature Cage Free Organic Eggs; 1 cup Friendly Farms Organic Whole Milk (you can use 2% or skim, but I prefer whole); 1 tsp. salt; 1/2 tsp. pepper; about heaping 2 cups diced Appleton Farms Brown Sugar Glazed Ham; about 2 heaping cups roughly chopped Simply Nature Organic Baby Spinach; 2 L’oven Fresh Plain English Muffins, diced; 4 Simply Nature Cage Free Organic Eggs; 1 Tbsp. lemon juice; 1 pinch paprika (or smoked paprika); 1/2 cup melted Simply Nature Organic Salted Butter; salt, to taste, if needed

Everything you love about Eggs Benedict without the hassle of poaching eggs and assembling. This Eggs Benedict Casserole is the easiest breakfast ever.

eggs Benedict casserole on a blue plate with fruit and a glass of orange juice

This post is sponsored by ALDI USA. All thoughts and opinions remain my own and I am proud to partner with brands I love. Thanks for supporting the growth of Miss AK!

I. Love. Eggs. Benedict. But, I honestly never think to make it at home. This Eggs Benedict Casserole is the best of both worlds, without all of the complicated assembling and egg poaching.

Breakfast is such an important meal and I used to really struggle getting inspired to make some really delicious and filling meals that would help kickstart my day. I’ve started meal prepping the Venison Breakfast Sausage. It goes perfectly in these Breakfast Sandwiches or these Venison Breakfast Bowls (perfect for those non-egg eaters). We also love meal prepping this Venison Sausage Breakfast Casserole or some overnight oats to have on hand and Madi loves these Carrot Cake Breakfasts Cookies. But if I had to choose, eggs benedict casserole would be one of my favorites to whip up!

I still remember the first time I had Eggs Benedict. It was springtime, around Easter, and I was probably around 10. I was walking around a glorious brunch buffet with everything from danishes to prime rib to made-to-order omelets. I passed by this curious station with buttered English muffins (hello, lover), poached eggs, ham slices, and a thick, yellow, creamy sauce.

I’ve always been an overly adventurous eater, so I stuck out my plate and the chef assembled a neat little stack of muffin, ham, egg, and sauce. I went to my seat and cut in. Gooey egg yolk and hollandaise ran all over the plate, which I sopped up with the English muffin and ham. DELICIOUS! I was hooked.

However, I can count on one hand the number of times I’ve tried to make Eggs Benedict at home. Can I tell you why…I sort of hate poaching eggs. And I feel like making it for more than one person turns into a big hassle. But, I just can’t get those flavors out of my head!

THAT’S WHEN I TURN TO MY FAVORITE HACK – EGGS BENEDICT CASSEROLE!

eggs benedict casserole fresh out of the oven

These days, I’m all about making life simpler.

Every Monday, I place an online, Instacart order from ALDI USA I log on and order my favorite things/staples – organic whole milk, organic yogurt, organic produce (the hubs loves blackberries), organic cheese puffs (SO GOOD), organic eggs, coffee, and organic, free-range chicken. They literally have everything I need!

I also go through my weekly schedule and plan out any meals we’re having at home. On holidays and special weeks, I always add a few extra things to make brunch at home. It’s something special we like to do in our home whenever we can. With all of the extra time spent at home lately (a blessing in disguise if you ask me) we have been brunching it up every week, haha! ALDI USA always has everything I need, and when I shop there, I save so much money without giving up on quality, organic ingredients.

This recipe is perfect for serving for easter brunch, Mother’s Day, and even Christmas morning.

INGREDIENTS AND KITCHEN TOOLS

For the egg bake:

Large eggs
Milk (you can use 2% or skim, but I prefer whole)
Sea salt
Black pepper
Ham
Baby Spinach
English Muffins

For the blender hollandaise sauce:

Large eggs
Lemon juice
Paprika (or smoked paprika)
Salted Butter
Sea salt

Kitchen Tools:

Baking Dish
Cutting Board & knife
Blender

STEP BY STEP

ham, spinach, english muffins and eggs in a bowl

Step 1: Preheat the oven to 350F and grease a 9×11 casserole dish.

Step 2: In a large bowl, whisk together the eggs, milk, salt and pepper until well combined.

Step 3: Then, fold in the ham, spinach and English muffins into the egg mixture.

Step 4: Pour the egg bake mixture into the casserole dish and bake for about 40-45 minutes, or until the eggs are totally set and the edges of the casserole are golden brown.

Step 5: Let this cool slightly while you make the hollandaise.

Step 6: In a blender, add the egg yolks, fresh lemon juice and paprika.

Step 7: Turn the blender on and SLOWLY stream in the melted butter until incorporated. You’ll be able to hear the mixture thicken. Taste to see the seasoning level of the hollandaise and add a bit more salt if needed. I find I don’t need to with the salted butter.

Step 8: Slice and serve the eggs Benedict bake with a drizzle of hollandaise. I love this with a side of fresh fruit and orange juice!

Cooking Tip

This recipe below uses 2 cups of diced ham – I share exactly the type I used. But, you can use leftover ham, lunchmeat, or ham steak.

HOW TO SERVE

Slice and serve the eggs Benedict bake with a drizzle of hollandaise. I love this with a side of fresh fruit and orange juice!

blender sauce being poured over an egg bake

STORING AND REHEATING

If you happen to have leftovers. Store in an airtight container in the refrigerator for 3-5 days. When ready to reheat, place in a toaster oven or oven until warmed through. Microwaving will cause it to become soggy.

eggs Benedict casserole on a blue plate with fruit

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