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
Scale
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.
