Eggs Benedict Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450g smoked ham or Canadian bacon, cut into cubes
02 - 2 cups sharp white cheddar, grated, split in half
03 - 1 package (12 oz) English muffins, separated and cut into small cubes

→ Egg Blend

04 - 8 large eggs
05 - 2 cups heavy cream or half and half
06 - 1 teaspoon black pepper, freshly ground
07 - 1 teaspoon mustard powder
08 - 1/2 teaspoon garlic powder
09 - 1/8 teaspoon nutmeg, ground
10 - 1 teaspoon salt
11 - 1/4 teaspoon dried thyme
12 - 1/2 teaspoon onion powder

→ Finishing Touches

13 - 2 tablespoons butter, diced
14 - Chives or parsley, freshly chopped, for sprinkling
15 - Paprika, for dusting over the top
16 - 1 packet hollandaise mix (1.25 oz) or homemade hollandaise sauce

# Instructions:

01 - Spread the cubed muffins on a baking tray and let them sit out overnight until they're dry. If you're short on time, lightly toast them under the broiler instead.
02 - Spray a large baking dish (12×8-inch or deep 13×9-inch) with nonstick spray. Add a layer of half the muffin pieces, followed by half the ham and cheese. Repeat these layers, ending with a layer of cheese on top.
03 - In a bowl, whisk together the eggs, cream, salt, pepper, mustard, garlic, nutmeg, onion, and thyme until smooth. Slowly pour this over the layers in the dish.
04 - Gently press the bread cubes into the egg mixture using a spoon to help them soak up the liquid evenly. Wrap the dish in plastic and keep it in the fridge overnight.
05 - Set the oven to 350°F (175°C). Remove the dish from the fridge 15 minutes before baking, take off the plastic wrap, and sprinkle paprika on top. Dot the surface with the butter pieces.
06 - Cover the dish with foil and bake for 30 minutes. Then, take off the foil and bake for another 15-20 minutes until golden and set. A knife inserted in the middle should come out clean.
07 - While the casserole finishes cooking, prepare your hollandaise sauce using the packet instructions or your homemade recipe.
08 - Let the casserole cool for 5 minutes. Add hollandaise sauce and sprinkle with fresh parsley or chives before serving. Offer extra sauce on the side for those who want more.

# Notes:

01 - You can assemble this dish up to a day ahead, making it convenient for special mornings or holiday brunches.
02 - Make sure the muffin pieces are completely dry so they absorb the custard properly.
03 - The center should reach 160°F (71°C) to ensure everything is safe to eat.

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