Eggs Benedict Casserole with Easy Benedict Sauce


  • 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


  • Heat oven to 375°F and butter a 9x13 baking dish with 2 tablespoons softened butter.

  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.

  • Spread the chopped ham over the top.

  • 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 bacon. The egg mixture should completely cover the bread/ham mixture.

  • Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

  • Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.

  • Enjoy!