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–+ servings
Eggs Benedict Casserole has all the flavor you love from the classic dish, mixed into one super tasty breakfast casserole. This EASY eggs benedict recipe is made with english muffins, filled with ham, and topped off with a simple eggs benedict sauce. This makes the perfect Mother's Day or Easter brunch!

Eggs Benedict Casserole Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 551kcal
Author: Becky Hardin
This Eggs Benedict Casserole is the easiest way to make the classic breakfast dish that everyone loves. Who's ready for BRUNCH?
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened
  • 12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
  • 10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces
  • 16 large eggs
  • 1½ cups milk slightly beaten
  • 1½ cups heavy cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon dried mustard
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon ground sweet paprika
  • Blender Hollandaise Sauce for serving (click for recipe!)

Instructions

  • Preheat oven to 375°F and butter a 9x13-inch baking dish with 2 tablespoons softened butter.
    10 tablespoons unsalted butter
    a metal casserole dish brushed with butter.
  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
    12 English Muffins
    english muffin pieces in a casserole dish topped with melted butter.
  • Spread the chopped ham over the top.
    10 ounces thinly sliced Black Forest Ham
    ham on top of english muffin pieces in a casserole dish.
  • In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
    16 large eggs, 1½ cups milk, 1½ cups heavy cream, ½ teaspoon garlic powder, ¼ teaspoon freshly grated nutmeg, ½ teaspoon dried mustard, 1½ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper
    eggs benedict casserole before being baked.
  • Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
    ¼ teaspoon ground sweet paprika
    close up view of eggs benedict casserole with crispy ham pieces.
  • Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.
    Blender Hollandaise Sauce for serving
    pouring hollandaise sauce over a slice of eggs benedict casserole on a blue plate.

Video

Notes

  • Nutritional information does not include blender Hollandaise sauce.
Storage: Store eggs Benedict casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 551kcal | Carbohydrates: 36g | Protein: 23g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 388mg | Sodium: 1099mg | Potassium: 379mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1391IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 2mg