Eggs Benedict Casserole

This Eggs Benedict Casserole is a rich, creamy breakfast bake made with buttery English muffins, savory ham, fluffy eggs, and a silky hollandaise-style sauce. It’s an easy make-ahead brunch recipe that tastes just like classic Eggs Benedict with half the effort.

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Prep Time 15

Cook Time 40

Chilling Time 4

Total Time 4 55

Course Breakfast, Brunch

Cuisine American

Servings 8

Calories 560 kcal

Ingredients

For the Casserole

6 English muffins cut into cubes
8 oz Canadian bacon or ham diced
8 large eggs
2 cups whole milk or half-and-half for extra richness
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika optional, for color
1 tablespoon Dijon mustard optional, adds depth
1 cup shredded Swiss or Gruyère cheese optional but delicious

For the Hollandaise-Style Sauce

3 large egg yolks
1/2 cup unsalted butter melted
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch of salt and cayenne pepper

Instructions

1. Prepare the Bread and Meat

Grease a 9×13-inch baking dish with butter or cooking spray. Spread the cubed English muffins evenly in the dish. Sprinkle the diced Canadian bacon over the bread.

2. Make the Egg Custard

In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and Dijon mustard. Pour the mixture evenly over the bread and bacon. Gently press down the bread to ensure it absorbs the liquid.

3. Add Cheese (Optional)

Sprinkle shredded Swiss or Gruyère cheese over the top for extra richness and flavor.

4. Chill (Optional but Recommended)

Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the bread to soak up the custard and makes the casserole extra creamy.

5. Bake the Casserole

Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake uncovered for 40–50 minutes, or until the center is set and the top is lightly golden.

6. Make the Hollandaise Sauce

While the casserole bakes, whisk the egg yolks, lemon juice, and Dijon mustard in a bowl. Slowly drizzle in the melted butter while whisking continuously until thick and creamy. Season with salt and a pinch of cayenne pepper.

7. Serve

Cut the casserole into squares and drizzle with hollandaise sauce. Garnish with chopped parsley or chives for a fresh finish.

Video

Notes

📝 Notes

Use day-old English muffins or bread cubes for the best texture.
Canadian bacon can be swapped with ham, turkey bacon, or smoked salmon.
Prepare the casserole the night before for an easy make-ahead breakfast.
Let the dish rest for 5–10 minutes before serving so it sets properly.
Homemade hollandaise gives the best flavor, but store-bought works for convenience.
Add shredded cheese like Gruyère or cheddar for extra richness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave; add extra hollandaise when serving.

🍽️ Nutrition Facts (Per Serving)

Keyword Eggs Benedict Casserole