If you have ever wished for a fuss-free way to enjoy the luxurious flavors of classic brunch at home, this Eggs Benedict Casserole Recipe is exactly what you need. It captures all the richness of eggs benedict, layered with toasted English muffins, smoky Black Forest ham, and a silky egg custard, all baked into a golden, comforting casserole. Topped with a luscious hollandaise sauce made right in a blender, this dish is a brilliant, crowd-pleasing twist that transforms a fancy breakfast into an easy, shareable feast.
Ingredients You’ll Need
Every ingredient in this Eggs Benedict Casserole Recipe plays a crucial role, from texture and richness to subtle seasoning nuances. These simple staples come together effortlessly to create layers of flavor and the perfect balance of savory and creamy.
- Unsalted butter: Using both melted and softened butter adds moisture and richness to the dish while helping to crisp the top of the casserole.
- English muffins: Torn or cut into chunks, they provide a sturdy, slightly chewy base that soaks up the egg custard beautifully while crisping around the edges.
- Black Forest ham: Thinly sliced and chopped, this ham brings a smoky, slightly sweet depth that complements the creamy eggs perfectly.
- Large eggs: The heart of the custard filling, they bind everything together with a silky texture.
- Milk and heavy cream: Combined to create a luscious, tender custard that envelops the bread and ham.
- Garlic powder, nutmeg, and dried mustard: These subtle spices enhance the savory flavor profile without overpowering the dish.
- Kosher salt and black pepper: Essential for seasoning, they bring out the natural flavors in each component.
- Sweet paprika: Sprinkled on top for a pop of color and a gentle smoky aroma.
- Blender hollandaise sauce: A quick homemade sauce that adds the signature velvety tang to finish the casserole elegantly.
How to Make Eggs Benedict Casserole Recipe
Step 1: Prepare the Baking Dish
Begin by preheating your oven to 375°F. Generously butter a 9×13-inch baking dish with 2 tablespoons of softened butter. This not only prevents sticking but also adds a flavorful base layer for the casserole to bake beautifully against.
Step 2: Layer the English Muffins
Scatter the torn English muffin pieces evenly across the buttered dish. Then, drizzle the melted butter over the muffin chunks. This step ensures that each piece crisps up just right while remaining tender inside, creating a satisfying bite in every forkful.
Step 3: Add the Ham
Next, spread chopped Black Forest ham all over the muffin layer. The smoky and slightly sweet ham imparts its rich flavor throughout the casserole, becoming pockets of savory goodness that contrast wonderfully with the creamy eggs.
Step 4: Pour the Egg Custard
In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, freshly grated nutmeg, dried mustard, kosher salt, and ground black pepper. Pour this silky mixture over the muffins and ham, ensuring it covers the bread completely. This custard will set into a rich, soft center that binds the casserole together.
Step 5: Bake the Casserole
Cover the dish tightly with aluminum foil and bake for 30 minutes at 375°F to allow the eggs to start setting without drying out. After that, remove the foil, sprinkle the top with sweet paprika for color and a subtle smoky hint, then return it to the oven for another 25 to 30 minutes until the custard is fully set and golden on top.
Step 6: Finish with Blender Hollandaise
Once out of the oven, drizzle the casserole with a freshly made blender hollandaise sauce and a sprinkling of chopped fresh parsley. This finishing touch elevates the flavors and adds an irresistible richness that feels indulgent but is so easy to prepare.
How to Serve Eggs Benedict Casserole Recipe
Garnishes
Fresh garnishes can brighten the dish and add a fresh contrast. Chopped parsley adds a burst of color and subtle earthiness, while a dash of paprika brings visual appeal and a hint of warmth. If you like, a few thinly sliced green onions or chives also complement the creamy components beautifully.
Side Dishes
This Eggs Benedict Casserole Recipe pairs wonderfully with light, fresh sides to balance its richness. Consider serving with a crisp green salad tossed in a bright vinaigrette or fresh fruit salad for a sweet and tangy counterpoint. Roasted asparagus or sautéed spinach also work well if you want a savory vegetable option.
Creative Ways to Present
To impress your brunch guests, serve portions of the casserole in individual ramekins baked ahead, topped with a dollop of hollandaise and a sprig of parsley. Alternatively, layer leftovers in clear glass containers for a visually stunning breakfast parfait twist. Family-style platters with colorful sides make the most inviting presentation for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Eggs Benedict Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. This makes it a perfect make-ahead meal without losing any of the flavors or texture.
Freezing
If you want to save time on future breakfasts, wrap the casserole tightly and freeze it for up to 2 months. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers in a preheated oven at 350°F until warmed through, about 15-20 minutes. Avoid microwaving if you want to preserve the crispy muffin edges and creamy egg custard texture, though the microwave works fine in a pinch.
FAQs
Can I use a different type of bread instead of English muffins?
Absolutely! While English muffins are traditional for their texture, you can substitute crusty bread, sourdough, or even croissants to give a different flavor and crumb. Just ensure the bread is sturdy enough to hold up to the custard soaking.
Is there a vegetarian version of this Eggs Benedict Casserole Recipe?
Yes, simply replace the ham with sautéed mushrooms, spinach, or roasted vegetables for a vegetarian option. You can also add some shredded cheese for extra richness if you like.
How do I make the blender hollandaise sauce?
The blender hollandaise sauce is a quick emulsion of egg yolks, melted butter, lemon juice, and seasoning blended until smooth and creamy. It is much faster and foolproof compared to traditional stovetop methods and pairs perfectly with this casserole.
Can I prepare the casserole the night before?
Definitely! Assemble the casserole the night before, cover it, and refrigerate. In the morning, simply bake as directed, adding an extra few minutes if needed since the casserole will be cold going into the oven.
What if I want a dairy-free version?
Try swapping the butter for a plant-based margarine and using coconut or almond milk along with a dairy-free cream substitute. The texture may vary slightly, but it will still be delicious.
Final Thoughts
This Eggs Benedict Casserole Recipe is a total game-changer for anyone who loves the decadent flavors of eggs benedict but craves simplicity and ease. It brings all the cozy comfort of a baked egg dish together with the elegance of a classic brunch staple, perfect for feeding a crowd or enjoying as a special treat. Trust me, once you try this, it will become a cherished favorite in your recipe box.
Print
Eggs Benedict Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole recipe offers a delicious and easy-to-make twist on the classic breakfast favorite. Layers of toasted English muffins, savory Black Forest ham, and a rich custard of eggs, milk, and cream are baked to perfection and finished with a silky homemade hollandaise sauce. Perfect for brunch gatherings or family breakfasts, this casserole combines comforting flavors with effortless preparation.
Ingredients
Butter
- 10 tbsp unsalted butter (8 tbsp melted, 2 tbsp softened)
Main Ingredients
- 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
Seasonings
- 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
For Serving
- Blender hollandaise sauce
- Chopped fresh parsley (optional garnish)
Instructions
- Prepare the baking dish: Preheat your oven to 375°F. Use 2 tablespoons of softened butter to thoroughly butter a 9×13-inch baking dish, ensuring the casserole won’t stick after baking.
- Arrange English muffins: Evenly spread the torn or cut English muffin pieces across the bottom of the prepared baking dish. Drizzle the 8 tablespoons of melted butter over the muffins to coat them and add richness.
- Add the ham: Scatter the chopped Black Forest ham evenly over the buttered muffin pieces to distribute flavor throughout the casserole.
- Mix the egg custard: In a large bowl, whisk together the 16 large eggs, 1½ cups milk, 1½ cups heavy cream, garlic powder, fresh nutmeg, dried mustard, kosher salt, and freshly ground black pepper until fully combined and smooth.
- Combine and bake first stage: Pour the egg mixture over the English muffins and ham in the baking dish, making sure it completely covers the bread and meat. Cover the casserole tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake uncovered and finish: Remove the foil, sprinkle the top evenly with ground sweet paprika, and return to the oven. Bake uncovered for an additional 25 to 30 minutes or until the eggs are fully set in the center and the top is lightly browned.
- Serve with hollandaise: Once baked, drizzle the hot casserole with prepared blender hollandaise sauce and garnish with chopped fresh parsley if desired for a bright, fresh touch.
Notes
- Using Thomas’ English muffins is recommended as they hold up well and provide great texture.
- You can prepare the casserole the night before and refrigerate it, then bake it fresh in the morning for convenience.
- Make sure to cover the casserole with foil during the first baking phase to keep the eggs moist and prevent over-browning.
- The blender hollandaise sauce adds a quick and creamy topping alternative to traditional stovetop hollandaise.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
