Eggs Benedict Casserole


  • 2 cups chopped ham or Canadian bacon
  • 1 bunch asparagus, washed and cut in 1” lengths
  • 6 English muffins or 4 cups good quality bread, cubed
  • 6 eggs
  • 1 ¼ cups whole milk
  • ½ tsp. each dry mustard and paprika
  • ¼ tsp. ground black pepper
  • ½ tsp. salt


  1. Butter an 8” casserole.
  2. Toss bread cubes with a little melted butter and toast in the oven until lightly browned.
  3. In a large frying pan, melt 1 tbsp. butter and cook bacon and asparagus until asparagus is tender crisp and bacon has begun to brown. (If using ham, stir fry the asparagus for a few minutes and add the ham before assembling the casserole)
  4. Cool the mixture to room temperature.
  5. Whisk eggs, milk and spices together.
  6. Make a layer of  ½  of the bread cubes on the bottom of the casserole.
  7. Cover with half of the bacon/ham and asparagus.
  8. Add another layer of bread cubes, and finish with rest of the ham and asparagus.
  9. Pour the egg mixture over the bread, cover and refrigerate overnight.
  10. About 2 hours before serving, preheat oven to 350 degrees.
  11. Bake casserole covered for about 45 minutes, uncover and bake until custard is set. (tester comes out clean)
  12. Remove and allow to sit for about 20 minutes while you make the Hollandaise sauce.
  13. Just before serving, add Hollandaise sauce