What’s in This Eggs Benedict Casserole Recipe?
If I can turn something into a casserole, you bet I will! And I must say, this eggs Benedict casserole turned out beautifully. It’s so much simpler than making individual portions. You get the same great taste, enough to serve about 10 people, all made in one casserole dish. Easy! Note to my husband: this is what I want made for me for Mother’s Day breakfast in bed!!
Unsalted Butter: Adds moisture and richness to the casserole and helps keep it from sticking to the pan. English Muffins: The classic base for eggs Benedict, using them as the base of this casserole makes so much sense! Black Forest Ham: Adds a salty and umami element to the casserole. Eggs: You’ll need 16 eggs– yes, 16!– to make this delicious casserole. Milk + Cream: A combination of milk and heavy cream adds moisture to the casserole. Spices: Garlic powder, grated nutmeg, dried mustard, salt, pepper, and sweet paprika enhance the flavor of this casserole. Hollandaise Sauce: This recipe for blender Hollandaise sauce is so simple and so delicious– perfect for drizzling over this yummy casserole!
Variations To Try
This casserole is so fun to experiment with. I’ve made it with bacon instead of ham (so good!), but Canadian bacon, lump crab meat, or smoked salmon would also be delish! Or skip the meat altogether and add sautéed spinach or mushrooms for a vegetarian version.
How to Store and Reheat
Store leftover eggs Benedict casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze eggs Benedict casserole whole or cut into individual servings tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy eggs Benedict casserole is the perfect Mother’s Day Brunch recipe, and it’s great for Easter too! It wouldn’t be complete without the Hollandaise sauce! That creamy, lemony sauce absolutely makes the recipe, and this casserole wouldn’t be quite right without it. It’s even more fun when you set up a homemade bellini bar for the occasion!
Notes from the Test Kitchen
This breakfast casserole is surprisingly simple. You can get up in the morning, spend about 15-20 minutes putting this together, and then let it bake. It’s the perfect thing to make for breakfast when hosting guests, or when you have family over for the holidays.
How to Make Eggs Benedict Casserole Step by Step
Prep the Baking Pan: Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter. Add the English Muffins: Spread 12 English muffins ripped into pieces across the prepared baking dish and drizzle 8 tablespoons of melted unsalted butter over the top. Cover with Ham: Spread 10 ounces of thinly sliced chopped Black Forest ham over the top. Pour Over the Custard: In a large bowl, combine 16 large eggs, 1½ cups of milk, 1½ cups of heavy cream, ½ teaspoon of garlic powder, ¼ teaspoon of nutmeg, ½ teaspoon of dried mustard, 1½ teaspoons of kosher salt, and ¾ teaspoon of black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture. Bake the Casserole: Cover the casserole with aluminum foil and bake for 30 minutes at 375°F. Remove the foil, sprinkle with ¼ teaspoon of sweet paprika, and bake another 25-30 minutes, or until the eggs are set in the middle. Drizzle and Serve: Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley, and more sweet paprika.
More Casserole Recipes To Try
Ham and Potato Casserole Chicken Pot Pie Casserole Turkey Rice Casserole Hamburger Casserole Mac and Cheese Casserole
