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!
Eggs Benedict Casserole
This Eggs Benedict Casserole is the easiest way to make the classic breakfast dish that everyone loves. Who’s ready for BRUNCH?
What do English Muffins, eggs, ham, and hollandaise sauce make? The perfect breakfast or brunch! There’s nothing like a little Eggs Benny, and all the better when it’s made into a delicious breakfast casserole.
This Easy Eggs Benedict Casserole has all the flavor you expect from the traditional dish, but in a much easier to make form. It’s perfect for holidays, or any time you have lots of people to feed. Instead of making individual portions for everyone, you can make enough for everyone in one go. It bakes up into the most delicious thing, and then you get to top it off with a simple eggs benedict sauce (made in a blender!).
I’m putting this on the menu for a nice Mother’s Day Brunch, and it makes a great Easter Brunch idea or Christmas breakfast too! Basically, any time you find yourself hosting breakfast/brunch, this recipe should be your go-to.
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!
Ingredients
▢10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened
▢12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
▢10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces
▢16 large eggs
▢1½ cups milk slightly beaten
▢1½ cups heavy cream
▢½ teaspoon garlic powder
▢¼ teaspoon freshly grated nutmeg
▢½ teaspoon dried mustard
▢1½ teaspoons kosher salt
▢¾ teaspoon freshly ground black pepper
▢¼ teaspoon ground sweet paprika
▢Blender Hollandaise Sauce for serving click for recipe
Instructions
Heat oven to 375°F and butter a 9×13 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 Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.
Enjoy!