Eggs Benedict casserole takes everything you love about traditional eggs Benedict and turns it into a simple, crowd-friendly baked dish. Instead of poaching eggs and assembling each serving, this version layers toasted English muffins, savory ham, and a creamy egg custard, then finishes with a warm, buttery hollandaise sauce.
It’s the perfect make-ahead brunch recipe for holidays, weekends, or feeding a crowd without standing at the stove.
Why You’ll Love This Recipe
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Perfect for meal prep and holidays
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Feeds a crowd easily
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Rich, creamy, and satisfying
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No poaching eggs required
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Classic eggs Benedict flavor in casserole form
Ingredients
For the Casserole
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6 English muffins, cut into cubes
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2 cups diced ham (or Canadian bacon)
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8 large eggs
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2 cups whole milk
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Dijon mustard
For the Hollandaise Sauce
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3 egg yolks
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1 tablespoon lemon juice
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½ cup melted butter
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Pinch of salt
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Pinch of paprika (optional)
Step-by-Step Instructions
1. Assemble the Casserole
Grease a 9×13-inch baking dish.
Layer the cubed English muffins evenly on the bottom.
Sprinkle diced ham over the top.
2. Make the Egg Custard
In a bowl, whisk together:
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Eggs
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Milk
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Onion powder
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Salt
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Pepper
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Dijon mustard
Pour the mixture evenly over the muffin and ham layers.
Cover and refrigerate for at least 2 hours or overnight for best results.
3. Bake the Casserole
Preheat oven to 375°F (190°C).
Bake uncovered for 35–40 minutes
until the center is set and the top is lightly golden.
Let it rest for 10 minutes before adding sauce.
4. Make the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice.
Place over a pot of simmering water (double boiler method).
Slowly drizzle in melted butter while whisking constantly until thick and creamy.
Season with salt and paprika.
5. Serve
Drizzle warm hollandaise sauce over the casserole.
Garnish with chopped chives or parsley and serve.
Make-Ahead Tips
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Assemble the casserole the night before
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Store covered in the refrigerator
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Bake fresh in the morning
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Make hollandaise just before serving
Flavor Variations
Smoked Salmon Version
Replace ham with smoked salmon and add fresh dill.
Vegetarian Version
Use sautéed spinach and mushrooms instead of ham.
Cheesy Version
Add 1 cup shredded Swiss or cheddar cheese to the egg mixture.
Spicy Version
Add diced jalapeños and a dash of hot sauce.
What to Serve With Eggs Benedict Casserole
This brunch dish pairs perfectly with:
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Fresh fruit salad
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Roasted breakfast potatoes
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Mixed green salad
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Mimosas or fresh juice
Storage & Reheating
Refrigerate: Store leftovers up to 3 days
Reheat: Warm in the oven at 325°F (165°C) until heated through
Hollandaise is best made fresh, but you can gently reheat it over low heat.
Frequently Asked Questions
Can I freeze eggs benedict casserole?
Yes, bake first, cool completely, then freeze. Reheat covered in the oven.
Do I have to refrigerate overnight?
It’s highly recommended for the best texture and flavor.
Can I use bacon instead of ham?
Absolutely! Cooked crispy bacon works great.
Final Thoughts
This eggs benedict casserole is rich, creamy, and perfect for brunch gatherings. With its make-ahead convenience and classic flavors, it’s a stress-free way to serve a restaurant-quality breakfast at home.