Dinner

Eggs Benedict Casserole Recipe

Name: Eggs Benedict Casserole Recipe
Prep time: 20 min
Cook time: PT-493079H27M51S
Total time: PT-493079H27M51S
Cuisine: American
Ingredients: 10 tbsp unsalted butter (8 tbsp melted, 2 tbsp softened); 12 English muffins, torn or cut into 1½-inch pieces (Thomas’ original recommended); 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); Chopped fresh parsley (optional, for garnish)

Bylilan Sage April 1, 2026April 1, 2026

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Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining layers of English muffins, ham, and a rich custard baked to perfection. Topped with creamy hollandaise sauce, this dish is perfect for serving a crowd or enjoying a comforting weekend breakfast.

A thick slice of a yellow egg casserole with visible airy texture is on a white plate, topped with chunks of browned ham and crispy golden bread pieces on the surface. Creamy white sauce with a smooth, slightly thick texture is being poured from above, flowing down the front of the casserole, pooling slightly on the plate. The casserole slice sits close to a black baking dish filled with more of the same casserole. The entire scene is set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F. Butter a 9×13-inch baking dish with 2 tablespoons of softened butter.
Step 2: Spread the English muffin pieces evenly across the prepared baking dish. Drizzle the melted butter over the top.
Step 3: Scatter the chopped black forest ham over the bread pieces.
Step 4: In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, nutmeg, dried mustard, kosher salt, and black pepper until well combined.
Step 5: Pour the egg mixture evenly over the bread and ham in the baking dish, ensuring the bread is fully covered.
Step 6: Cover the casserole with aluminum foil and bake for 30 minutes at 375°F.
Step 7: Remove the foil, sprinkle the top with ground sweet paprika, and bake for an additional 25-30 minutes, or until the eggs are set in the center.
Step 8: Remove from oven and drizzle generously with blender hollandaise sauce. Garnish with a sprinkle of chopped fresh parsley and a little extra sweet paprika if desired.

Tips & Variations

For a lower-fat option, substitute half-and-half for the heavy cream.
Try using Canadian bacon or smoked sausage instead of black forest ham for a different flavor.
Make the hollandaise sauce ahead of time and keep it warm in a thermos or over a double boiler.
Add sautéed spinach or mushrooms for extra veggies and flavor.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or place in a preheated 350°F oven for 15-20 minutes. Hollandaise sauce is best served fresh, so consider making or reheating it just before serving.

How to Serve

A square piece of light yellow bread pudding with a soft, spongy texture sits in the center of a white plate with a raised decorative edge. On top of the bread pudding are several thin, curved slices of browned turkey. Creamy pale yellow sauce is being poured over the turkey from above by a woman's hand, creating a smooth, flowing layer that begins to cover the top. The background shows a white marbled surface with blurred objects including eggs and nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it, and refrigerate. Bake it the next morning, adding a few extra minutes to the baking time if baking directly from cold.