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Eggs Benedict Casserole

This easy Eggs Benedict Casserole brings all the classic flavors of the traditional dish into a convenient, make-ahead breakfast bake. Featuring toasted English muffins, savory ham, and a rich egg custard, it's perfect for brunch or special occasions. Topped with creamy homemade hollandaise sauce, this dish is a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 people
Calories 320 kcal

Ingredients
  

  • 6 English muffins, cut into 1-inch cubes
  • 1 1/2 cups diced ham
  • 8 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)

Instructions
 

  • Grease a 9×13-inch baking dish. Spread the cubed English muffins evenly in the dish and top with diced ham.
  • In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and black pepper.
  • Pour the egg mixture evenly over the bread and ham. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
  • Preheat the oven to 375°F (190°C). Let the casserole sit at room temperature for 15 minutes, then bake uncovered for 35-40 minutes until golden brown and set.

Nutrition

Serving: 1peopleCalories: 320kcalCarbohydrates: 22gProtein: 19gFat: 18gSaturated Fat: 9gSodium: 650mgFiber: 1gSugar: 3g
Keyword Breakfast Bake, Brunch Casserole, Eggs Benedict Casserole
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