Eggs Benedict Casserole is a delightful twist on the classic breakfast dish, bringing together all the rich, savory flavors in an easy-to-make, crowd-pleasing format. This baked dish features layers of toasted English muffins, savory ham, and a luscious egg custard, all topped with a creamy hollandaise sauce. It’s the perfect option for brunch gatherings, holiday breakfasts, or special occasions when you want an impressive yet effortless meal.
Why You’ll Love This Recipe
- All the flavors of traditional Eggs Benedict with half the effort.
- Make-ahead convenience so you can prep the night before.
- A hearty, satisfying dish that serves a crowd.
- Topped with a velvety hollandaise sauce for an indulgent finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Casserole:
- English muffins, cut into 1-inch cubes
- Diced ham
- Eggs
- Whole milk
- Heavy cream
- Dijon mustard
- Salt and black pepper
- Fresh parsley for garnish (optional)
For the Hollandaise Sauce:
- Egg yolks
- Fresh lemon juice
- Unsalted butter, melted
- A pinch of cayenne pepper (optional)
- Salt to taste
Instructions
Step 1: Prepare the Casserole
- Preheat & Prep: Grease a 9×13-inch baking dish. Spread the cubed English muffins evenly in the dish, then sprinkle the diced ham on top.
- Make the Custard: In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and black pepper.
- Assemble: Pour the custard mixture evenly over the English muffins and ham, ensuring all pieces are soaked.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the bread to absorb the custard.
Step 2: Bake the Casserole
- Preheat the Oven: Set the oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
- Bake: Place the casserole in the oven and bake uncovered for 35–40 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Step 3: Make the Hollandaise Sauce
- Blend the Ingredients: In a blender, combine egg yolks, lemon juice, and a pinch of salt. Blend for about 10 seconds until well mixed.
- Incorporate Butter: While blending, slowly drizzle in the melted butter. The sauce will thicken into a smooth, creamy consistency. Add a pinch of cayenne pepper if you like a hint of spice.
- Keep Warm: Transfer the hollandaise sauce to a bowl and keep warm until ready to serve.
Step 4: Assemble and Serve
- Drizzle the Sauce: Once the casserole is out of the oven, generously pour the hollandaise sauce over the top.
- Garnish & Serve: Sprinkle with fresh parsley for an added touch of color and flavor. Slice into portions and serve immediately.
Serving Size and Prep Time
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Chill Time: 2 hours (or overnight for best results)
Variations
- Vegetarian Version: Swap the ham for sautéed spinach, mushrooms, or roasted bell peppers.
- Cheesy Upgrade: Mix shredded Swiss or Gruyère cheese into the custard for extra richness.
- Spicy Option: Add a dash of hot sauce or extra cayenne to the egg mixture for a bit of heat.
- Seafood Twist: Replace ham with smoked salmon for a delicious seafood variation.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual servings in the microwave for 1–2 minutes, or reheat the entire casserole in a 300°F (150°C) oven until warmed through.
- Freezing: Freeze the baked casserole (without hollandaise sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! Assembling it the night before and refrigerating it overnight allows for even better flavor and texture.
2. Can I use pre-made hollandaise sauce?
Absolutely! If you’re short on time, store-bought hollandaise is a great shortcut.
3. How do I know when the casserole is fully cooked?
The casserole is done when the center is firm, and a knife inserted into the middle comes out clean.
4. What can I serve with this casserole?
Pair it with a fresh fruit salad, roasted potatoes, or a simple green salad for a complete brunch spread.
5. Can I use whole wheat English muffins?
Yes, whole wheat or gluten-free English muffins work just as well in this recipe.
6. Can I make individual servings?
Definitely! You can assemble the casserole in ramekins for single-portion servings. Just reduce the baking time to 25–30 minutes.
Final Thoughts
Eggs Benedict Casserole is the perfect solution for an easy yet elegant brunch dish. It combines the flavors of traditional Eggs Benedict into a convenient, make-ahead casserole that’s sure to impress. Whether for a holiday gathering, a special occasion, or a lazy weekend breakfast, this recipe is bound to become a new favorite in your home. Try it today and enjoy a stress-free, restaurant-quality brunch at home!
Eggs Benedict Casserole
Ingredients
- 6 English muffins, cut into 1-inch cubes
- 1 1/2 cups diced ham
- 8 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Grease a 9×13-inch baking dish. Spread the cubed English muffins evenly in the dish and top with diced ham.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and black pepper.
- Pour the egg mixture evenly over the bread and ham. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Preheat the oven to 375°F (190°C). Let the casserole sit at room temperature for 15 minutes, then bake uncovered for 35-40 minutes until golden brown and set.