Ingredients

The following ingredients have 4 Servings
  • 6 English muffins (see note at end)
  • 3 tbsp butter
  • 12 oz fully cooked ham, cubed
  • 4 green onions (white and light green parts sliced)
  • 4 oz sharp cheddar cheese (shredded)
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 tbsp yellow mustard
  • 1 1/2 tsp salt
  • pinch cayenne pepper
  • 1/4 cup fresh chives (chopped)
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • pinch salt
  • 1 stick unsalted butter (melted)

Instruction

  • Cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
  • Generously butter (2 tablespoons) a casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
  • Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 4 minutes, stirring occasionally, until the ham is starting to brown.
  • Layer the cooked ham and green onions on top of the English muffins.
  • Top the ham layer evenly with the shredded cheddar cheese.
  • Whisk together the eggs, milk, sour cream, mustard, salt and cayenne and evenly pour the mixture over the rest of the bake ingredients.
  • Cover the dish with foil and refrigerate overnight. You could instead bake this right away instead of refrigerating it. 
  • Remove the dish from the refrigerator about an hour before you plan to bake it the next day.
  • Preheat the oven to 375 degrees.
  • Bake the casserole for 30 minutes, covered with foil.
  • Remove the foil and continue to bake for another 15 - 20 minutes, or until the dish is looking puffed and the top is browning.
  • While the casserole is baking place the egg yolks, lemon juice and salt in a blender. Blend on high for a few seconds. Set the blender to low and through the hole in the middle of your blender lid, pour the melted butter in a very slow steam into the egg yolk mixture. Cover the hole and blend the hollandaise on high speed for about 1 minute. Taste, add a little more lemon and salt if needed, and serve immediately with the breakfast bake.
  • Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.