You know those mornings? The ones where you wake up craving something truly special, something decadent, but the thought of standing over a hot stove, trying to poach eggs perfectly while Hollandaise sauce threatens to break? Yeah, I’ve been there. It’s why I’m so incredibly excited to share this recipe for Eggs Benedict Casserole with you today. This isn’t just a breakfast dish; it’s a hug in a casserole dish, a weekend dream come true, and honestly, a lifesaver on those busy mornings when you want to impress without the stress. It’s got all the classic flavors of Eggs Benedict – that rich, creamy hollandaise, savory ham, and perfectly cooked eggs – all baked into one glorious, make-ahead marvel. Forget the intricate steps of the original; this is the relaxed, family-friendly version that everyone will adore. If you love a good breakfast bake, this is going to be your new go-to. It’s the perfect answer when you want that special brunch feeling without all the fuss.
Thank you for reading this post, don't forget to subscribe!What is Eggs Benedict casserole?
So, what exactly *is* Eggs Benedict Casserole? Think of it as the ultimate shortcut to brunch perfection. It takes all the beloved components of traditional Eggs Benedict – the English muffins, Canadian bacon (or ham!), and of course, eggs bathed in that glorious hollandaise sauce – and transforms them into an easy-to-assemble casserole. Instead of individual servings that require precise timing, we’re layering everything into a baking dish. The English muffins soak up all those delicious flavors, the ham gets wonderfully tender, and the eggs cook up beautifully, all melded together with a creamy, luscious sauce. It’s essentially a deconstructed Eggs Benedict, reimagined for convenience and maximum deliciousness. It’s the kind of dish that looks elegant enough for company but is so simple, you’ll find yourself making it for regular family breakfasts too. It’s breakfast comfort food at its finest, with that signature tang and richness we all love.
Why you’ll love this recipe?
Why do I love this Eggs Benedict casserole?flavor is just out of this world. You get that classic combination of savory ham, the subtle tang of the English muffins, and the rich, creamy sauce that ties it all together. It’s like a flavor party in your mouth, but in the best way possible. Then there’s the sheer simplicity. This is where it truly shines for me. You can prep most of it the night before, and in the morning, all you have to do is pop it in the oven. No more juggling pans or worrying about your hollandaise splitting! It’s a game-changer for busy weekend mornings or even for holiday brunches when you want to enjoy your guests instead of being stuck in the kitchen. Plus, it’s surprisingly cost-efficient. You get that gourmet brunch experience without the restaurant price tag. And the best part?versatility? Oh, I adore how adaptable this recipe is! You can easily swap out the ham for bacon or even smoked salmon for a different twist. It’s wonderful served on its own, but it also pairs beautifully with a simple side salad or some fresh fruit. Honestly, what I love most is the feeling of indulgence it provides without any of the typical stress. It’s the kind of dish that feels special, comforting, and utterly delicious, all rolled into one easy bake. It’s a guaranteed crowd-pleaser, and my family asks for it constantly!
How to Make Eggs Benedict Casserole
Quick Overview
Making this Eggs Benedict Casserole is delightfully straightforward. We’ll start by preparing our base with English muffins and savory ham. Then, we’ll whisk together a simple, creamy sauce that mimics that beloved hollandaise. Finally, we’ll layer it all up with cracked eggs and bake until golden and bubbly. The beauty of this method is that it’s almost entirely hands-off once it’s in the oven. You can even assemble it the night before, which is my absolute favorite trick for stress-free mornings. Just cover it and pop it in the fridge, then bake it off when you’re ready to serve.
Ingredients
For the Base:
We need about 6-8 English muffins, split in half. I like to use the slightly sturdier ones; they hold up better once they’re all soaked in goodness. Don’t worry about toasting them first – they’ll get perfectly tender in the bake. For the ham, about 8 ounces of thinly sliced Canadian bacon or a good quality ham works beautifully. I usually get it from the deli counter, and I find a nice, flavorful ham adds a wonderful depth. You could even use crispy cooked bacon if that’s more your jam! Just chop it up.
For the Creamy Sauce:
This is the magic that brings it all together. You’ll need about 1 cup of milk (whole milk makes it extra rich, but I’ve used 2% with success too) and about 1/2 cup of heavy cream. For that characteristic tang, we’ll add 1/4 cup of melted butter, a tablespoon of lemon juice (freshly squeezed is best!), and a pinch of cayenne pepper – just enough to give it a little warmth without being spicy. We’ll also need about 2 tablespoons of all-purpose flour to thicken it up. Don’t skip the cayenne; it really brightens everything up!
For the Top:
And of course, the stars of the show: 6-8 large eggs. You’ll just crack these directly over the casserole towards the end of baking, letting them steam and cook within the dish. For a little extra flavor and color, I like to sprinkle some fresh chives or parsley over the top right before serving. A little salt and freshly ground black pepper are essential, of course, to season everything perfectly.
“I don’t know if I’ve ever eaten a better Eggs Benedict Casserole. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheating to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is perfect for cooking everything through evenly without burning. Now, grab a 9×13 inch baking dish. I like to give it a light greasing with butter or cooking spray. This just ensures nothing sticks and makes for easier cleanup later. Trust me, you don’t want to be scrubbing stuck-on bits!
Step 2: Layer the Muffins and Ham
Take your English muffins and split them in half. Arrange them in a single layer on the bottom of your prepared baking dish. Don’t worry if they overlap a little; they’ll shrink down as they bake. Next, evenly scatter your sliced Canadian bacon or chopped ham over the top of the English muffins. Make sure you get a good amount in every corner so every bite is delicious.
Step 3: Whisk Up the Creamy Sauce
In a medium bowl, whisk together the milk and heavy cream. Then, add your melted butter, fresh lemon juice, flour, a pinch of salt, a generous grind of black pepper, and that little pinch of cayenne. Whisk everything together until it’s smooth and well combined. You want to make sure there are no lumps of flour. This sauce is going to seep into everything and make it wonderfully moist and flavorful.
Step 4: Pour the Sauce Over
Gently and evenly pour this creamy sauce mixture all over the English muffins and ham in the baking dish. Make sure to get it into all the nooks and crannies. The muffins will start to soak up the liquid right away, which is exactly what we want! Let it sit for a few minutes to really get absorbed.
Step 5: Make Wells for the Eggs
Now, using the back of a spoon, create small little wells or indentations in the mixture, spaced out evenly. You’ll need one well for each egg you plan to add. These little pockets will hold the eggs perfectly so they don’t spread out too much when you crack them in.
Step 6: Crack in the Eggs
Carefully crack one large egg into each well you created. Try to keep the yolk intact. It’s okay if a little bit of the white spills over, but aim to keep the yolk nestled in its spot. This is where the magic happens, as the eggs will poach right in the casserole!
Step 7: Bake Until Golden
Carefully place the baking dish into your preheated oven. Bake for about 20-25 minutes, or until the egg whites are set and the yolks are still a little runny, just the way you like them. The casserole should be bubbly around the edges, and the muffins will be wonderfully tender. If you prefer your yolks more firm, you can bake it a few minutes longer. I always keep an eye on it after the 20-minute mark because ovens can vary!
Step 8: Rest and Garnish
Once it’s out of the oven and looks absolutely perfect, let it rest for about 5 minutes before serving. This allows everything to set up just a bit. Sprinkle generously with fresh chives or parsley if you’re using them. The green adds a lovely pop of color and freshness!
“The Eggs Benedict Casserole turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice and Serve
Serve this delicious Eggs Benedict Casserole warm, directly from the dish. You can scoop out portions with a spatula. Each serving will have a bit of muffin, ham, creamy sauce, and that perfectly cooked egg. It’s truly a complete, satisfying meal in one dish!
What to Serve It With
This Eggs Benedict Casserole is a star all on its own, but if you’re looking to round out the meal, I’ve got some favorite pairings that I’ve discovered over the years. For a classic Breakfast setup, a perfectly brewed cup of coffee is non-negotiable. I also love to serve it with a side of fresh fruit salad – the brightness of berries or melon cuts through the richness beautifully. When we’re doing a more formal Brunch, I like to elevate the presentation a bit. A simple green salad with a light vinaigrette is always a good idea. For beverages, a mimosa or a sparkling rosé feels festive and pairs wonderfully. If you’re having a sweet tooth craving and don’t want to bake a whole dessert, this casserole can honestly serve as a delightful, slightly savory Dessert, especially with a sprinkle of smoked paprika or a drizzle of sriracha for a sweet and spicy kick. And for those Cozy Snacks or late-night cravings, just a simple forkful straight from a cooled portion is pure comfort. My family has a tradition of making this on New Year’s Day, and we always pair it with a big pot of steaming black tea. It just feels so comforting and celebratory!
Top Tips for Perfecting Your Eggs Benedict Casserole
I’ve made this Eggs Benedict Casserole more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the muffin base, I always recommend splitting them yourself rather than buying pre-split ones, as they tend to be fresher and have a better texture. Make sure they’re evenly distributed in the pan; I sometimes have to press them down slightly to make sure they’re all in contact with the bottom of the dish so they soak up the sauce evenly. When it comes to the ham, I’ve found that using good quality Canadian bacon really makes a difference in flavor. If you’re using regular ham, a thicker cut can be nice, just chop it into bite-sized pieces. For the creamy sauce, the key to avoiding lumps is whisking the flour in thoroughly with the liquids *before* you heat it. If you do end up with a few lumps, don’t panic! You can sometimes strain the sauce before pouring it over the muffins, or just accept that a few little lumps add to the homemade charm. I’ve tested this with different milks, and while whole milk and cream give you the richest result, I’ve had success with 2% milk and even half-and-half for a slightly lighter version. The lemon juice is crucial for that classic hollandaise tang, so don’t skip it – and fresh is always best! When you’re making the wells for the eggs, be gentle. You don’t want to break the yolks at this stage, as they’ll cook more evenly if they stay intact. My biggest piece of advice for baking is to really watch it towards the end. Ovens vary wildly, and you want those whites set but the yolks still beautifully runny. If the top starts to brown too quickly, you can always loosely tent it with foil. And if you’re making this ahead, which I highly recommend, just assemble everything (up to adding the eggs), cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove the plastic wrap, add the eggs, and bake for a few minutes longer than the recipe states to account for it coming from cold. I learned this trick after one too many slightly undercooked morning casseroles!
Storing and Reheating Tips
One of the best parts about this Eggs Benedict Casserole is how well it stores, making it perfect for leftovers or meal prep. If you have any that doesn’t disappear (which is rare in my house!), you can store it at room temperature for up to 2 hours, just like most baked goods. For longer storage, cover the baking dish tightly with plastic wrap or transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, so sometimes it’s even better the next day! When it comes to reheating, there are a few ways to go about it. For individual portions, I like to scoop out a slice and reheat it in the microwave for about 30-60 seconds, or until warmed through. If you want to reheat a larger portion or the whole casserole, cover it with foil and bake it in a 325-degree Fahrenheit (160 degrees Celsius) oven for about 15-20 minutes, or until heated through. If you’re reheating from frozen, thaw it completely in the refrigerator overnight first, then reheat as described above. Now, about the glaze – I typically don’t glaze this casserole before storing it. The sauce that’s baked in is so rich and delicious, it doesn’t really need an extra glaze. If you do want to add a finishing touch after reheating, a drizzle of melted butter or a sprinkle of fresh chives would be lovely. The key is to let it cool completely before sealing it up for storage to prevent condensation, which can make it soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to enjoy the beloved flavors of Eggs Benedict without all the morning fuss. This Eggs Benedict Casserole is truly a labor of love, but in the best way possible because it gives you so much deliciousness for so little effort. It’s the perfect centerpiece for a lazy Sunday brunch, a holiday gathering, or even just a special week-day treat. The way everything melds together in the oven is just magical, creating a dish that’s rich, satisfying, and utterly comforting. I really hope you give this a try; I think you’ll be just as smitten with it as I am. If you love this recipe, you might also enjoy my recipe for [Link to another related recipe, e.g., “Fluffy Baked Pancakes”] or my “Ultimate Breakfast Sausage Casserole” for more make-ahead breakfast inspiration. I can’t wait to hear what you think! Let me know in the comments below how yours turns out, and if you have any fun variations you’ve tried. Happy baking!
Eggs Benedict Casserole
Ingredients
Main Ingredients
- 8 large eggs
- 2 cups milk whole milk recommended
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 loaf English muffins stale or lightly toasted, cut into cubes
- 0.5 pound Canadian bacon cooked and diced
- 2 cups shredded Gruyere cheese
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.8 large eggs
- Layer half of the English muffin cubes in the prepared baking dish. Top with the diced Canadian bacon and half of the Gruyere cheese.8 large eggs
- Repeat the layers with the remaining English muffin cubes, Canadian bacon, and Gruyere cheese.8 large eggs
- Pour the egg mixture evenly over the layers in the baking dish.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is set and lightly golden brown on top.
- Let stand for 5-10 minutes before serving.
