Print

Easy Eggs Benedict Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Eggs Benedict Casserole is a simple, make-ahead breakfast packed with classic flavors of eggs, ham, and English muffins, all topped with a creamy hollandaise sauce. Perfect for holidays or weekend brunch!

Ingredients

Scale
  • 6 English muffins, cubed
  • 1 ½ cups cooked ham, diced
  • 8 large eggs
  • 2 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ¼ cup unsalted butter, melted
  • 1 packet hollandaise sauce mix (or homemade hollandaise)
  • 1 cup water (for hollandaise)
  • ½ cup unsalted butter (for hollandaise)
  • 3 large egg yolks (for hollandaise)
  • Fresh parsley, for garnish

Instructions

  • Grease a 9x13-inch baking dish and spread the cubed English muffins evenly.
  • Sprinkle diced ham over the muffins.
  • In a bowl, whisk eggs, milk, salt, pepper, paprika, onion powder, and Dijon mustard. Pour over the casserole.
  • Drizzle melted butter over the top, cover, and refrigerate overnight (optional).
  • Preheat oven to 375°F (190°C). Bake uncovered for 40-45 minutes or until the eggs are set.
  • Prepare the hollandaise sauce according to package instructions or make it from scratch.
  • Drizzle the hollandaise sauce over the baked casserole. Garnish with fresh parsley and serve warm.

Notes

  • For a richer taste, use homemade hollandaise sauce.
  • You can substitute Canadian bacon for ham.
  • Best when refrigerated overnight, but can be baked immediately.

Nutrition

Find it online: https://avarecipes.com/easy-eggs-benedict-casserole-recipe/