Make-Ahead English Muffin Eggs Benedict Casserole
Transform the classic brunch favorite into a crowd-pleasing casserole that feeds a group without the last-minute stress. Layers of torn English muffins and Black Forest ham get soaked in a rich custard base, then baked until golden and set. The result delivers all the beloved flavors of eggs Benedict in an easy-to-serve format perfect for holiday mornings, family gatherings, or brunch parties. Top with creamy hollandaise sauce for the full experience, or serve alongside fresh fruit and coffee for a memorable meal that lets you actually enjoy time with your guests.
Ingredients
- 2 tablespoons unsalted butter, softened
- 8 tablespoons unsalted butter, melted
- 12 English muffins, torn or cut into 1 1/2-inch piecesbrioche bread1:1vegetarian
richer flavor
- 10 ounces Black Forest ham, thinly sliced, chopped into 2 inch piecesCanadian bacon1:1traditional
classic eggs Benedict flavor
- 16 large eggs
- 1 ½ cups milk, slightly beaten
- 1 ½ cups heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg, freshly grated
- ½ teaspoon dried mustard
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper, freshly ground
- ¼ teaspoon sweet paprika, ground
- blender hollandaise sauce, for serving
Instructions
- 1
Preheat oven to 375°F and butter a 9x13-inch baking dish with softened butter
- 2
Spread English muffin pieces across the prepared baking dish and drizzle melted butter over the top
- 3
Spread chopped ham over the muffins
- 4
Combine eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper in a large bowl
- 5
Pour egg mixture over the bread and ham, ensuring complete coverage
- 6
Cover casserole with aluminum foil and bake 30 minutes
- 7
Remove foil, sprinkle with paprika and bake another 25-30 minutes until eggs are set in the middle
- 8
Drizzle with hollandaise sauce and garnish with fresh parsley and paprika
Tips
Assemble the casserole the night before, cover and refrigerate, then bake fresh in the morning for stress-free entertaining.
Use day-old English muffins for better texture - they absorb the custard without becoming too soggy.
Let the casserole rest 5-10 minutes after baking for easier slicing and serving.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Assemble completely up to 24 hours ahead, cover and refrigerate, then bake as directed.
Serve hot directly from baking dish with hollandaise sauce and fresh fruit.
Common Mistakes
Don't skip the foil covering to prevent over-browning before center sets.
Ensure egg mixture completely covers bread to prevent dry spots.
Let casserole rest before cutting to avoid runny presentation.
Substitutions
Dairy-Free Swaps
General Alternatives
classic eggs Benedict flavor
richer flavor
FAQ
Can I make this casserole dairy-free?
Replace butter with vegan butter, use plant-based milk and cream alternatives, and skip the hollandaise or use a dairy-free version for a lighter but still satisfying dish.
How do I know when the casserole is fully cooked?
The center should be set and no longer jiggly when gently shaken, and a knife inserted in the middle should come out mostly clean with just slight moisture.
Can I freeze this casserole for later?
Yes, assemble without baking, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before baking, adding 10-15 minutes to cooking time.