Eggs Benedict Casserole Recipe

If you love a cozy, crowd-friendly brunch, this Eggs Benedict Casserole Recipe brings all the classic flavors of eggs benedict into one easy, make-ahead bake—rich, savory, and perfect for holidays or lazy weekends.

A brunch classic, made easier

There’s something mighty special about eggs benedict. That toasted English muffin, the savory ham, the soft eggs, the silky hollandaise—it’s a restaurant favorite for good reason. But let’s be honest, making individual portions for a whole table can feel like a juggling act before coffee. That’s exactly why this eggs benedict casserole recipe is such a gem.

This version turns the classic eggs benedict recipe into a warm, oven-baked breakfast casserole with eggs, chunks of English muffins, tender ham, and a creamy egg custard that soaks in overnight. Then, right before serving, you drizzle on hollandaise sauce for that unmistakable finish. It’s a little fancy, yes, but it’s also practical. And at my age, I appreciate recipes that know how to pull off both.

I love serving this overnight eggs benedict casserole on Christmas morning, Easter brunch, and those weekends when family drops by and somehow everyone’s hungry at once. It feels celebratory without being fussy. That’s my kind of entertaining—good food, relaxed pace, and enough room left for a second cup of coffee.

Why you’ll love this recipe

• It has all the flavor of baked eggs benedict without the stress.
• It’s a true make ahead breakfast casserole, which saves your morning.
• Perfect for holidays like a christmas morning casserole or easter brunch casserole.
• Feeds a crowd beautifully—ideal for a crowd pleasing breakfast casserole.
• Uses simple grocery-store ingredients you may already have.
• The English muffins soak up flavor and bake into the loveliest texture.
• Easy to customize with bacon, spinach, or extra cheese.
• The hollandaise on top makes it feel special and brunch-worthy.
• It reheats surprisingly well, so leftovers aren’t a problem.
• It works for both casual family breakfasts and a polished weekend brunch recipe.

Ingredients

Here’s everything you’ll need for this easy eggs benedict casserole:

For the casserole

• 6 English muffins, cut into 1-inch pieces
  (Use classic plain English muffins for that traditional flavor; sourdough English muffins work too.)
• 8 ounces Canadian bacon or diced ham
  (Canadian bacon keeps it close to a classic eggs benedict recipe, but leftover holiday ham is wonderful here.)
• 8 large eggs
• 2 cups whole milk
  (Whole milk gives the best texture, though 2% works in a pinch.)
• 1 cup heavy cream
  (Adds richness; you can swap half-and-half if you want it a little lighter.)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup shredded mozzarella or Swiss cheese
  (Optional, but lovely if you want a slightly cheesy breakfast casserole feel.)
• 2 tablespoons chopped chives or parsley for garnish

For the hollandaise sauce

• 4 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/8 teaspoon cayenne pepper or paprika
• Pinch of salt

Optional shortcut

• 1 packet hollandaise sauce mix
  (A perfectly fine backup for busy mornings—McCormick is a common pantry-friendly choice.)

Directions

1. Prep the baking dish

Grease a 9x13-inch baking dish well with butter or nonstick spray. Scatter half of the English muffin pieces across the bottom, then add half the ham. Repeat with the rest. If you’re using cheese, sprinkle it in between the layers or over the top.

2. Make the egg mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, onion powder, garlic powder, salt, pepper, and paprika. Whisk until the mixture is smooth and fully blended—no streaky egg whites hanging around.

3. Pour and press

Pour the egg mixture evenly over the layered English muffins and ham. Gently press the bread down with a spatula or the back of a spoon so it starts soaking up that custard. This little step makes a big difference in texture.

4. Chill overnight

Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight. This is what makes it an overnight eggs benedict casserole—and it’s worth it. The muffins soften just enough while still keeping some structure.

5. Bring it closer to room temperature

When you’re ready to bake, take the casserole out of the fridge and let it sit on the counter for 20 to 30 minutes. Meanwhile, preheat your oven to 375°F. A less-chilly dish bakes more evenly, and that’s one of those small kitchen tricks that saves headaches.

6. Bake until golden and set

Cover with foil and bake for 30 minutes. Then remove the foil and bake another 15 to 20 minutes, or until the top is lightly golden and the center is set. If you jiggle the pan a bit, the middle shouldn’t look runny. A knife inserted near the center should come out mostly clean.

7. Make the hollandaise

While the casserole bakes, whisk the egg yolks and lemon juice in a heatproof bowl. Set the bowl over a saucepan of gently simmering water—don’t let the bottom touch the water. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Stir in the cayenne and salt. If it gets too thick, whisk in a teaspoon of warm water.

8. Rest, drizzle, and serve

Let the casserole rest for 10 minutes after baking. Cut into squares, spoon warm hollandaise over each serving, and finish with chopped chives or parsley. That pause before slicing matters more than people think—it helps everything settle so you get neat portions.

Servings & timing

• Yield: 8 to 10 servings
• Prep Time: 20 minutes
• Rest Time: 4 hours to overnight
• Bake Time: 45 to 50 minutes
• Total Time: About 5 hours minimum, mostly hands-off

For holiday mornings, I usually assemble it the night before in about 20 minutes, then bake it fresh while the coffee brews. That’s a pretty good trade.

Variations

If you want to change things up a bit, here are a few easy ideas:

• Bacon version: Swap the Canadian bacon for crisp cooked bacon for a smoky spin.
• Vegetarian style: Leave out the ham and add sautéed spinach and mushrooms.
• Cheesy twist: Use Gruyère or sharp white cheddar for a richer savory breakfast casserole recipe.
• Spicy brunch bake: Add diced jalapeños and a dash of hot sauce to the egg mixture.
• Lighter version: Use half-and-half instead of cream and load it up with vegetables.
• Southern flair: Try biscuit pieces instead of English muffins—different, yes, but awfully good.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the hollandaise separately and make fresh sauce for the best texture, because hollandaise can be a little temperamental after chilling.

To reheat, warm individual portions in the microwave for 45 to 60 seconds, or cover and reheat in a 325°F oven until heated through. If frozen, thaw overnight in the refrigerator before reheating. The casserole itself freezes fairly well for up to 2 months, though the English muffins will soften a bit more after thawing.

For make-ahead planning, assemble the full casserole a day ahead and bake fresh the next morning. That’s really where this holiday breakfast casserole shines.

Notes

A few things I learned while testing this ham and egg casserole at home:

First, don’t skip the overnight rest if you can help it. I tried one batch after only an hour in the fridge, and it was good—but the overnight version had a much better texture. The custard had time to settle into the English muffins, which gave every bite that tender, almost soufflé-like center.

Second, use a good sturdy English muffin. The basic grocery-store brands like Thomas’ hold up nicely. Softer bread can work, but it won’t give you that signature english muffin breakfast casserole texture.

Third, hollandaise sounds fussy, but it’s mostly about patience. Gentle heat, slow butter, steady whisking. If you’ve ever stirred gravy while talking to your sister on the phone, you can make hollandaise.

And one more thing—salt carefully if your ham is especially salty. Taste matters. Always has.

FAQs

Can I make this eggs benedict casserole recipe the night before?

Yes, and honestly, that’s the best way to make it. An overnight rest gives the casserole better texture and more even flavor.

Can I use regular deli ham instead of Canadian bacon?

Absolutely. This is a flexible ham and egg casserole, so diced deli ham, leftover baked ham, or even thick-cut ham steak all work well.

Do I have to make homemade hollandaise?

Nope. Homemade tastes wonderful, but a packet mix is fine if you’re short on time. The casserole still feels special.

Why is my casserole soggy?

Usually it means the bread was too soft or the casserole didn’t bake long enough. Use sturdy English muffins and make sure the center is fully set before pulling it from the oven.

Can I freeze eggs benedict casserole?

Yes, the casserole can be frozen after baking and cooling. I don’t recommend freezing hollandaise, though—it tends to separate.

What should I serve with it?

Fresh fruit, roasted asparagus, a light green salad, or crispy breakfast potatoes all pair nicely. For a holiday table, a simple fruit salad balances the richness beautifully.

Can I add vegetables?

Yes. Sautéed spinach, mushrooms, asparagus tips, or diced bell peppers are all lovely additions. Just cook off excess moisture first so the casserole doesn’t get watery.

How do I know when it’s done baking?

The top should be lightly golden, and the center should look set rather than wet. A knife inserted near the center should come out mostly clean.

Conclusion

This Eggs Benedict Casserole Recipe gives you everything people love about classic eggs benedict in a cozy, practical, make-ahead form. It’s rich, satisfying, perfect for brunch, and especially handy when you need a family breakfast recipe that feels a little festive without wearing you out.

If you make it, I’d love to hear how it turned out. Leave a comment, share your favorite variation, or bookmark it for your next brunch casserole recipe, holiday breakfast, or slow Sunday morning.