Begin by gathering all your ingredients. Toast the English muffins until golden brown, then let them cool before chopping them into bite-sized pieces.

Grease a 9×13 inch casserole dish with butter or a non-stick spray. Evenly spread half of the chopped chicken ham across the bottom. Scatter your muffin pieces on top, followed by the remaining chicken ham.

In a roomy bowl, whisk in the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder. Ensure everything is well combined with no lumps.

If using, sprinkle the shredded Monterey Jack cheese over the top of the muffin and ham layer. Next, pour your egg mixture evenly across the casserole, making sure to saturate the muffin pieces thoroughly.

Cover the casserole dish tightly with aluminum foil and refrigerate overnight. This will allow the muffins to absorb the egg mixture and flavors fully.

When you’re ready to bake, preheat your oven to 375°F (190°C).

Once the oven is ready, remove the foil from the casserole and place it in the oven. Bake covered for 35 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the edges are golden and the center is set.

While the casserole is baking, prepare the Hollandaise sauce. In a blender, combine egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt. Blend until smooth, and then slowly drizzle in the melted butter while blending until the sauce is creamy and thick.

Once the casserole is baked and bubbly, remove it from the oven and allow it to cool slightly. Serve individual portions drizzled with the Hollandaise sauce or pour it over the entire dish for a decadent finish.

Sit down, relax, and savor each bite of your well-deserved homemade Eggs Benedict Casserole with Hollandaise Sauce!