Description
A rich and comforting Eggs Benedict Casserole combining English muffins, Black Forest ham, and a creamy egg custard, baked to perfection and topped with a smooth blender hollandaise sauce. Perfect for brunch gatherings or a hearty breakfast that serves ten.
Ingredients
Scale
Butter
- 10 tbsp unsalted butter (8 tbsp melted, 2 tbsp softened)
Bread & Meat
- 12 English muffins, torn or cut into 1½-inch pieces
- 10 oz thinly sliced Black Forest ham, chopped into 2-inch pieces
Egg Mixture
- 16 large eggs
- 1½ cups milk (slightly beaten)
- 1½ cups heavy cream
- ½ tsp garlic powder
- ¼ tsp freshly grated nutmeg
- ½ tsp dried mustard
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
Seasoning & Topping
- ¼ tsp ground sweet paprika
- Blender hollandaise sauce (for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the baking dish: Preheat your oven to 375°F. Butter a 9×13-inch baking dish thoroughly using 2 tablespoons of softened butter to prevent sticking and add flavor.
- Layer the muffins: Spread the torn or cut English muffin pieces evenly across the buttered baking dish, then drizzle the 8 tablespoons of melted butter over them to enhance moisture and browning.
- Add ham: Evenly distribute the chopped Black Forest ham pieces over the buttered muffin layer for a savory base.
- Mix eggs and seasonings: In a large bowl, whisk together the 16 eggs, milk, heavy cream, garlic powder, freshly grated nutmeg, dried mustard, kosher salt, and black pepper until fully combined and smooth.
- Assemble casserole: Pour the egg mixture evenly over the bread and ham layers, ensuring the mixture completely covers them to create a custard base.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes at 375°F. This helps the casserole cook evenly without drying out.
- Bake uncovered and finish: Remove the foil, sprinkle the top with ground sweet paprika, and bake uncovered for an additional 25-30 minutes or until the eggs are fully set in the center and the top is lightly browned.
- Serve with sauce: Drizzle with blender hollandaise sauce, garnish with chopped fresh parsley and an extra sprinkle of sweet paprika. Serve warm for a delicious brunch centerpiece.
Notes
- Use Thomas’ English muffins for authenticity and best texture.
- Make the hollandaise sauce in a blender for a quick and smooth finish.
- Check casserole doneness by inserting a knife into the center; it should come out clean.
- This casserole can be prepared ahead and refrigerated; just increase bake time slightly if baking cold.
- For a lighter version, substitute half-and-half for heavy cream.
