Eggs Benedict Casserole

  • 6 c. lightly packed torn bread (I like saving loaf ends and small bits in the freezer until I have enough for this)
  • 2 c. diced ham
  • 8 eggs
  • 2 c. heavy cream
  • 1 T. grainy mustard
  • ½ tsp. garlic powder
  • 2 tsp. kosher salt
  • ¾ tsp. ground black pepper
  • ¼ tsp. ground smoked paprika
  • Hollandaise sauce, for serving
  • Chopped chives or scallions, for serving

Preheat the oven to 375°F (if baking right away - otherwise, preheat in the morning) and spray a 9x13 baking dish with cooking spray.

Toss the torn bread and diced ham evenly in the prepared baking dish.

In a large mixing bowl, combine the eggs, cream, mustard, garlic powder, salt, black pepper, and smoked paprika. Pour the egg mixture over the bread and ham. At this point, you could cover the casserole dish and refrigerate it overnight if you wish.

When ready to bake, cover the casserole with aluminum foil and bake for 30 minutes at 375°F. Remove the foil and bake another 25-30 minutes, or until the eggs are set in the middle.

Drizzle with hollandaise sauce (you can make it while the casserole bakes) and chopped chives or scallions before serving.

  • Yields: 6-8 servings
  • Preparation Time:75 minutes
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