Easy Eggs Benedict Casserole Recipe For Your Next Brunch

Brunch just got a whole lot easier and more delicious with this easy eggs benedict casserole. If you’re someone who loves the classic flavors of eggs benedict but dreads poaching eggs or managing multiple pans, this casserole is your new best friend. It combines all the iconic elements—eggs, ham, English muffins, and hollandaise—into one baked dish that’s perfect for feeding a crowd or enjoying a hearty weekend breakfast.

this Recipe

You’ll find that this eggs benedict casserole is not only simple to prepare, but also wonderfully customizable and ready to impress. Whether you’re hosting a special occasion or just craving a comforting brunch, this recipe delivers that classic taste with minimal fuss.

Why You’ll Love This Recipe

• Effortless preparation that saves you from poaching eggs individually.
• Feeds 6 to 8 people, making it great for brunch gatherings or meal prep.
• Rich and creamy hollandaise sauce baked right into the casserole for full flavor.
• Customizable with your favorite breakfast meats or veggies.
• Can be made ahead and reheated without losing texture or taste.

Ingredients

Gather these simple ingredients to make your easy eggs benedict casserole come to life. The recipe includes the casserole base and a smooth, homemade hollandaise sauce.

• 10 large eggs
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices thick-cut Canadian bacon or ham, chopped
• 4 English muffins, toasted and cubed
• 1 cup shredded Swiss or cheddar cheese
• 2 tablespoons butter, melted
• For the hollandaise sauce:
• 4 large egg yolks
• 1/2 cup unsalted butter, melted and hot
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Pinch cayenne pepper (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 to 8
• Calories: Approximately 360 per serving

How to Make Easy Eggs Benedict Casserole: Your New Brunch Delight!

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and pepper until well combined and slightly frothy.
3. Spread the toasted, cubed English muffins evenly in the baking dish. Sprinkle chopped Canadian bacon or ham and shredded cheese over the bread cubes.
4. Slowly pour the egg mixture over the casserole base, pressing lightly to ensure the liquid soaks through the bread. Drizzle the melted butter evenly on top.
5. Bake uncovered for 35 to 40 minutes, or until the casserole is set and the top is lightly golden. A toothpick inserted in the center should come out clean.
6. While the casserole bakes, prepare the hollandaise sauce. In a double boiler or heatproof bowl over simmering water, whisk the egg yolks and lemon juice until thickened and doubled in volume, about 3 to 5 minutes.
7. Slowly drizzle in the hot melted butter while continuously whisking until the sauce is smooth and creamy. Season with salt and a pinch of cayenne pepper if desired. Keep warm until ready to serve.
8. Remove the casserole from the oven and let it rest for 5 minutes. Spoon the warm hollandaise sauce generously over each serving before plating.
9. Garnish with fresh parsley or chives if you like, and enjoy your effortless eggs benedict casserole!

Tips for the Best Results

• Use day-old or lightly toasted English muffins to prevent sogginess in the casserole.
• Don’t overbake — check early to keep the casserole moist and tender.
• Make the hollandaise sauce over low heat to avoid scrambling the eggs.
• Customize by adding sautéed spinach or mushrooms for extra flavor and nutrition.
• Let the casserole rest after baking to set properly and make slicing easier.

Storage and Reheating

Store leftover eggs benedict casserole in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 1 month.

To reheat, thaw frozen portions overnight in the fridge and warm in a preheated 350°F oven for 15 to 20 minutes until heated through. You can add a little extra hollandaise sauce when serving to refresh the dish.

Frequently Asked Questions

Can I use regular ham instead of Canadian bacon?

Yes, regular ham or even cooked bacon can be substituted based on your preference. Just chop it into bite-sized pieces and distribute evenly in the casserole.

Is it possible to make this casserole gluten-free?

Absolutely! Simply swap the English muffins with gluten-free bread cubes. Make sure your hollandaise sauce ingredients are also gluten-free.

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it covered. Bake it fresh in the morning, adding 5 to 10 extra minutes to the baking time if chilled.

How do I store leftover hollandaise sauce?

Hollandaise sauce is best served fresh, but if you have leftovers, store them in a sealed container in the refrigerator for up to one day. Reheat gently over very low heat while whisking constantly to prevent separation.