Eggs Benedict Casserole has all the flavor you love from the classic dish, mixed into one super tasty breakfast casserole. This EASY eggs benedict recipe is made with english muffins, filled with ham, and topped off with a simple eggs benedict sauce. This makes the perfect Mother’s Day or Easter brunch!
10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened
12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces
16 large eggs
1½ cups milk slightly beaten
1½ cups heavy cream
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
½ teaspoon dried mustard
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
¼ teaspoon ground sweet paprika
Blender Hollandaise Sauce for serving
1.Heat oven to 375°F and butter a 9×13 baking dish with 2 tablespoons softened butter.
2.Spread English muffin pieces across the prepared baking dish and drizzle the melted butter over the highest .
3.Spread the chopped ham over the highest .
4.In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and meat. The egg mixture should completely cover the baking / pork mixture.
5.Cover the casserole with aluminium foil and bake half-hour at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set within the middle.
6.Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.
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