Easy Eggs Benedict Casserole Recipe
Enjoy a hassle-free brunch with this Easy Eggs Benedict Casserole! Made with toasted English muffins, savory ham, fluffy eggs, and a rich hollandaise sauce, this baked version of the classic dish is perfect for holidays or weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 English muffins, cubed
- 2 cups cooked ham, diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 cup shredded cheese (optional)
- ½ cup hollandaise sauce (store-bought or homemade)
- 2 tablespoons chopped chives (for garnish)
Instructions
- Grease a 9x13-inch baking dish and spread the cubed English muffins evenly.
- Sprinkle diced ham over the muffins.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, onion powder, and paprika.
- Pour the egg mixture evenly over the muffin and ham layers.
- Cover and refrigerate overnight or for at least 2 hours.
- Preheat the oven to 375°F (190°C).
- Bake uncovered for 40-45 minutes or until the center is set.
- Drizzle with hollandaise sauce and garnish with chives before serving.
Notes
- For a richer flavor, add shredded cheese before baking.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with extra hollandaise sauce for added creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 720mg