Description

Eggs Benedict Casserole is a delicious, make-ahead breakfast dish featuring layers of buttery English muffins, savory Black Forest ham, and a rich custard of eggs, milk, and cream, all baked to perfection and topped with a creamy hollandaise sauce. This casserole combines the classic flavors of Eggs Benedict into a convenient, family-friendly meal perfect for brunch or holiday mornings.

Ingredients

Scale

Butter

10 tbsp unsalted butter (8 tbsp melted, 2 tbsp softened)

Base

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

Egg Mixture

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

Seasoning & Garnish

¼ tsp ground sweet paprika
Blender hollandaise sauce (for serving)
Chopped fresh parsley (optional, for garnish)

Instructions

Butter the Dish: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish with 2 tablespoons of softened butter to prevent sticking and add flavor.
Prepare the Base: Spread the torn or cut English muffin pieces evenly across the bottom of the baking dish. Drizzle the 8 tablespoons of melted butter over the bread pieces to soak in and create a rich base.
Add Ham: Scatter the chopped Black Forest ham evenly over the buttered English muffins to layer in savory flavor throughout the casserole.
Mix Egg Custard: In a large bowl, whisk together the 16 eggs, milk, heavy cream, garlic powder, freshly grated nutmeg, dried mustard, kosher salt, and black pepper until fully combined and smooth.
Combine: Pour the egg mixture evenly over the bread and ham layers, ensuring the custard fully covers the mixture so it can soak and bind everything as it bakes.
Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. This initial covered bake allows the eggs to steam gently and set without browning too quickly.
Finish Baking: Remove the foil, sprinkle the top evenly with the ground sweet paprika for added color and subtle flavor, then continue baking uncovered for an additional 25-30 minutes or until the casserole is set and lightly golden on top.
Serve: Once baked, drizzle the casserole generously with blender hollandaise sauce and optionally sprinkle chopped fresh parsley and a little extra sweet paprika on top for a vibrant presentation. Serve warm.

Notes

You can prepare this casserole the night before and refrigerate it before baking; just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Thomas’ English muffins are recommended for their dense but tender texture, which holds up well in casseroles.
Leftover casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Blender hollandaise sauce provides a quick and easy alternative to traditional hollandaise, making this recipe approachable for home cooks.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Keywords: Eggs Benedict, Casserole, Breakfast Casserole, Brunch Recipe, English Muffin Casserole, Holiday Breakfast, Hollandaise Sauce