National Eggs Benedict Day | Eggs Benedict Casserole
When it comes to breakfast items, I’ll take a good casserole any day of the week. My go-to is a hash brown casserole because you can bring in those veggies and cheeses that you love. Also, hot sauce or ketchup on top. Yum!
Like I’ve mentioned many times, a perfect breakfast to me is one I can just grab and go with, or that’s relatively simple to pack in the morning. Casseroles are perfect for this!
For National Eggs Benedict Day, I thought of the traditional. I also thought about making it a lobster eggs benedict or a steak option. After some thought, though, I wanted to be sure I was making something that multiple people could enjoy and a dish I could take to work for the next couple of days.
Simple, delicious, and easy to pack, this Eggs Benedict Casserole will be your go-to for weekday mornings. For all you traditional eggs benedict lovers, you won’t find hollandaise sauce here. Not only am I incredibly picky with mine, but I also only had enough eggs to make the casserole. Oops.
- 16 ounces ham, chopped
- 5 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups milk
- 1 tbsp onion powder
- 1 tsp garlic powder
- Generous pinch each of salt and black pepper
- 1/2 tsp paprika
- Chopped chives for garnish
- Grease a 9×13 baking dish. Place half of the ham in bottom of dish and spread out as much as possible. Top with English muffins. Follow with remaining ham.
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt and black pepper. Pour evenly over top of casserole. Cover tightly and refrigerate overnight.
- Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375* F. Sprinkle casserole evenly with paprika. Cover with foil and bake for 35 minutes. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh chives.
Tomorrow: National Cheeseball Day