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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!
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4.65 from 105 votes

Eggs Benedict Casserole Recipe

This Eggs Benedict Casserole is the easiest way to make the classic breakfast dish that everyone loves. Who's ready for BRUNCH?
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 10 servings
Author: Becky Hardin

Ingredients

  • 10 tbsp unsalted butter 8 tablespoons melted, 2 tablespoons softened
  • 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
  • 10 oz. thinly sliced black forest ham chopped into 2 inch pieces
  • 16 large eggs
  • 1½ cups milk slightly beaten
  • 1½ cups heavy cream
  • ½ tsp garlic powder
  • ¼ tsp freshly grated nutmeg
  • ½ tsp dried mustard
  • 1½ tsp kosher salt
  • ¾ tsp freshly ground black pepper
  • ¼ tsp ground sweet paprika
  • Blender hollandaise sauce for serving

Instructions

  • Preheat oven to 375°F and butter a 9x13-inch baking dish with 2 tablespoons softened butter.
  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
  • Spread the chopped ham over the top.
  • 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.
  • 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.
  • Drizzle with our blender hollandaise sauce, a sprinkling of chopped fresh parsley, and sweet paprika.

Video

Notes

  • Nutritional information does not include blender Hollandaise sauce.
  • If you’re baking it straight from the fridge, give it an extra 5 to 10 minutes in the oven to account for the colder starting temperature.
  • Whole milk or half-and-half will give you the richest, creamiest texture and prevent the casserole from feeling dry.
  • If the center won’t set, add 5–10 minutes and check that the dish is on the middle rack.

Nutrition

Serving: 1serving | 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