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Easy Eggs

Benedict Casserole

Prep Time: 24 hrs- If using english muffins allow to soak for a few hours or overnight

Prep Time with no English muffins- 1 hr.

Preheat oven to 325 degrees

Bake for 40-45 minutes or until set



  1. 12 ounces small farm, local Canadian bacon  or ham, chopped. 

  2. 1 cup shredded gruyere cheese, preferably raw

  3. 1 tablespoons ghee or butter

  4. 12 large pastured eggs

  5. 1/2 cup heavy cream, raw & pasture

  6. 2 teaspoons dijon mustard

  7. 1 teaspoon garlic powder

  8. 1 teaspoon onion powder

  9. 1/4 teaspoon paprika

  10. 1  teaspoon sea salt

  11. 1/4 teaspoon black pepper

  12. 1 tablespoon chopped chives for garnish

  13. 1 recipe 1 minute  Hollandaise Sauce


*for traditional version add 3 english muffins (toasted and set out overnight) Break into pieces and lay on the bottom of the greased casserole dish before adding egg mixture.



  1. Butter 9x13 casserole dish

  2. In large bowl: whisk eggs, cream, mustard and spices. 

  3. Chop ham and sprinkle evenly over bottom of greased dish.

  4. Top ham with grated cheese

  5. Pour egg over the ham 

  6. Bake at 325 for 45 minutes or until middle is set 

  7. Sprinkle with chives

  8. Allow to rest on counter for at least 10 minutes until serving. 

  9. Serve with hollandaise

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