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Eggs Benedict Casserole

Eggs Benedict Casserole




  • 6 english muffins, cubed
  • 8 eggs, scrambled
  • 16 oz package of cubed ham
  • 2 cups whole milk
  • 1 teaspoon onion powder
  • salt and pepper to taste


  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 cup butter, melted


  1. Turn the oven broiler onto high.
  2. Place the cubed English muffins on a cookie sheet and broil for 1-2 minutes.
  3. Flip the cubes over and broil for another 1-2 minutes.
  4. In a large bowl, whisk the eggs, milk, onion powder and salt and pepper together.
  5. Pour the mixture over the English muffin cubes.
  6. Cover and refrigerate overnight.
  7. In the morning, sprinkle the ham over the mixture.
  8. Bake covered at 375 for 35 minutes.
  9. Remove from the oven and uncover the dish.
  10. Bake for another 20 minutes at 375.
  11. While it bakes, prepare the sauce.
  12. In a double boiler, combine the egg yolks, heavy whipping cream, mustard, and lemon juice. Whisk non-stop until the sauce is thick enough that it will coat the back of your spoon.
  13. Remove from the heat and add the butter.
  14. Pour the sauce over the casserole fresh from the oven and serve immediately.