All the flavors you love from classic Eggs Benedict baked into one warm, make-ahead brunch dish that feels as comforting as a slow Sunday morning.
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If you’ve ever hosted brunch, you know the chaos that comes with timing eggs, toasting English muffins, and whisking hollandaise all before anyone’s had their first cup of coffee.
That’s why this Eggs Benedict Casserole recipe exists: it delivers all the flavor and elegance of the traditional dish, without the stress or mess.
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It’s warm, creamy, slightly tangy, and just indulgent enough to make any morning feel special. Whether you’re cooking for Easter, Mother’s Day, or just want to surprise your family with something cozy and beautiful, this casserole does the trick. The best part? You can prep it the night before so in the morning, you just pop it in the oven and relax while the magic happens.
Ingredients
For the Casserole
- 12 large eggs
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese (or try Gruyère for a richer bite)
- 1 cup diced cooked ham or Canadian bacon
- 1 package (12 oz) English muffins, split, toasted, and cut into cubes
- ¼ cup chopped fresh chives (for garnish)
- Butter or non-stick spray for greasing
For the Hollandaise Sauce
- 1 cup unsalted butter (2 sticks)
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- Pinch of cayenne pepper (optional)
- Salt, to taste
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch casserole dish with butter or cooking spray — you’ll thank yourself later when it’s time to serve.
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2. Mix the Egg Base
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and frothy. Stir in the shredded Swiss cheese and diced ham (or Canadian bacon).
3. Assemble the Layers
Spread the toasted English muffin cubes evenly in the greased casserole dish. Pour the egg mixture over them, ensuring all pieces are well-coated.
Use a spatula to gently press the muffins down so they soak up every bit of the custardy mixture.
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Make-Ahead Tip: Cover tightly and refrigerate overnight if prepping ahead. Just bake it the next morning straight from the fridge — add 10 extra minutes to the baking time.
4. Bake to Perfection
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 15–20 minutes, or until the center is set and the top is lightly golden and slightly crisp.
While it bakes, make the Hollandaise sauce.
How to Make Hollandaise Sauce (Without Fear)
- Melt the Butter:
In a small saucepan, melt the butter over low heat until hot (but not browned). - Whisk the Yolks:
In a heatproof bowl (or double boiler), whisk the egg yolks, lemon juice, and water until the mixture is pale and slightly thickened. - Combine Gently:
Slowly drizzle the hot melted butter into the yolks while whisking constantly.
The sauce should thicken into a smooth, velvety texture. If it gets too thick, whisk in a teaspoon of warm water to loosen it. - Season:
Add a pinch of cayenne and salt to taste. Keep the sauce warm until serving (set the bowl over warm water or use a thermos trick — yes, really).
Serving the Casserole
Once baked, let the casserole rest for about 5 minutes before cutting it into squares.
Plate each portion, then spoon a generous drizzle of warm Hollandaise over the top. Finish with a scatter of fresh chives for color and brightness.
Pair It With:
- A light fruit salad
- Roasted breakfast potatoes
- Freshly squeezed mimosas or a Bloody Mary
Tips & Tricks for the Perfect Eggs Benedict Casserole
- Texture Matters: Lightly toasting the English muffins before baking prevents sogginess.
- Cheese Choice: Swiss gives a mellow flavor, but Gruyère or white cheddar adds depth.
- Don’t Skip Dijon: That tiny teaspoon adds balance to the rich flavors.
- For a Healthier Version: Use 2% milk, half the cheese, or swap some whole eggs for egg whites.
- Warming Hollandaise: Keep it over gentle steam or in a thermos — direct heat will curdle it.
Substitutions & Variations
- Vegetarian Option: Skip the ham and add sautéed spinach, mushrooms, or roasted peppers.
- Gluten-Free Option: Use gluten-free English muffins or cubes of GF bread.
- Smoky Twist: Add a sprinkle of smoked paprika or swap ham for crispy pancetta.
- Overnight Casserole: Assemble it the night before, refrigerate, and bake fresh in the morning — perfect for holidays or sleep-deprived weekends.
FAQs About Eggs Benedict Casserole
Can I make it ahead of time?
Yes — this casserole is ideal for making ahead. Assemble it the night before, refrigerate, and bake it in the morning. Just add 10 extra minutes to your baking time.
How do I store leftovers?
Store cooled portions in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. (Hollandaise can be made fresh or reheated gently over low heat.)
Can I use store-bought Hollandaise?
You can — though homemade tastes better. If using store-bought, warm it gently and stir in a squeeze of lemon juice for freshness.
Nutrition Information (per serving)
- Calories: ~350
- Protein: 15g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 1g
- Sugars: 2g
Note: Values vary depending on ingredients and portion size.
This Eggs Benedict Casserole is one of those rare recipes that feels fancy but asks for almost no effort. It takes everything people love about brunch the warmth, the conversation, the smell of something golden baking in the oven and wraps it into a single, satisfying dish.
Serve it at your next family breakfast, Easter brunch, or cozy weekend gathering, and you’ll see what I mean. Every bite is creamy, comforting, and a little luxurious exactly how mornings should taste.
Deliciously Easy Eggs Benedict Casserole Recipe | Make-Ahead Brunch Favorite
Ingredients
Casserole
- 12 large eggs
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese (or try Gruyère for a richer bite)
- 1 cup diced cooked ham or Canadian bacon
- 1 package (12 oz) English muffins, split, toasted, and cut into cubes
- ¼ cup chopped fresh chives (for garnish)
- Butter or non-stick spray for greasing
For the Hollandaise Sauce
- 1 cup unsalted butter (2 sticks)
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp water
- Pinch of cayenne pepper (optional)
- Salt, to taste
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch casserole dish with butter or cooking spray — you’ll thank yourself later when it’s time to serve.
2. Mix the Egg Base
- In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and frothy. Stir in the shredded Swiss cheese and diced ham (or Canadian bacon).
3. Assemble the Layers
- Spread the toasted English muffin cubes evenly in the greased casserole dish. Pour the egg mixture over them, ensuring all pieces are well-coated.
- Use a spatula to gently press the muffins down so they soak up every bit of the custardy mixture.
- Make-Ahead Tip: Cover tightly and refrigerate overnight if prepping ahead. Just bake it the next morning straight from the fridge — add 10 extra minutes to the baking time.
4. Bake to Perfection
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15–20 minutes, or until the center is set and the top is lightly golden and slightly crisp.
- While it bakes, make the Hollandaise sauce.
How to Make Hollandaise Sauce
- Melt the Butter:In a small saucepan, melt the butter over low heat until hot (but not browned).
- Whisk the Yolks:In a heatproof bowl (or double boiler), whisk the egg yolks, lemon juice, and water until the mixture is pale and slightly thickened.
- Combine Gently:Slowly drizzle the hot melted butter into the yolks while whisking constantly.The sauce should thicken into a smooth, velvety texture. If it gets too thick, whisk in a teaspoon of warm water to loosen it.
- Season:Add a pinch of cayenne and salt to taste. Keep the sauce warm until serving (set the bowl over warm water or use a thermos trick — yes, really).
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