Eggs Benedict Casserole has all the flavor you love from the classic dish, mixed into one super tasty breakfast casserole. I developed this casserole to be an easy eggs Benedict recipe made with English muffins, filled with ham, and topped off with a simple sauce. I find it’s an easier way to make a classic breakfast that everyone loves, and I love it for Mother’s Day or Easter brunch.
5-Star Review
“This is my new favorite breakfast casserole!! So good and that sauce is so yum!” -Heather
If I can turn something into a casserole, you bet I will! And I have to say, this eggs Benedict casserole turned out beautifully. I love how the toasted English muffin cubes soak up the egg and milk mixture without getting mushy, and the Canadian bacon gives every bite the salty, savory flavor you expect from classic eggs Benedict. Drizzling the warm hollandaise over the top brings everything together and makes it feel a little special without any extra fuss. It’s so much simpler than poaching individual eggs, and you still get all those familiar flavors in one easy bake that serves about ten people.
Tips for Beginners
- Toast the English muffins. Toast the English muffins before assembling so they hold their structure and don’t turn soggy once the custard is added.
- Absorb properly. After pouring in the custard, gently press the muffin mixture down so every piece absorbs the liquid evenly.
- Rest before slicing. Let the casserole rest for about 10 minutes after baking so the center can finish setting and slice cleanly.
- Edges brown too fast. Cover loosely with foil during the last half of baking.
Eggs Benedict Casserole Recipe
Ingredients
- 10 tbsp unsalted butter 8 tablespoons melted, 2 tablespoons softened
- 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
- 10 oz. thinly sliced black forest ham chopped into 2 inch pieces
- 16 large eggs
- 1½ cups milk slightly beaten
- 1½ cups heavy cream
- ½ tsp garlic powder
- ¼ tsp freshly grated nutmeg
- ½ tsp dried mustard
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¼ tsp ground sweet paprika
- Blender hollandaise sauce for serving
Instructions
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Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons softened butter.
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Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
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Spread the chopped ham over the top.
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In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
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Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
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Drizzle with our blender hollandaise sauce, a sprinkling of chopped fresh parsley, and sweet paprika.
Video
Notes
- Nutritional information does not include blender Hollandaise sauce.
- If you’re baking it straight from the fridge, give it an extra 5 to 10 minutes in the oven to account for the colder starting temperature.
- Whole milk or half-and-half will give you the richest, creamiest texture and prevent the casserole from feeling dry.
- If the center won’t set, add 5–10 minutes and check that the dish is on the middle rack.
Nutrition
How to Make Eggs Benedict Casserole Step by Step
Prep the Baking Pan: Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter.
Add the English muffins: Spread 12 English muffins ripped into pieces across the prepared baking dish and drizzle 8 tbsp of melted unsalted butter over the top.
Cover with Ham: Spread 10 oz of thinly sliced chopped Black Forest ham over the top.
Pour over the custard: In a large bowl, combine 16 large eggs, 1½ cups of milk, 1½ cups of heavy cream, ½ tsp of garlic powder, ¼ tsp of nutmeg, ½ tsp of dried mustard, 1½ tsp of kosher salt, and ¾ tsp of black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
Bake the Casserole: Cover the casserole with aluminum foil and bake for 30 minutes at 375°F. Remove the foil, sprinkle with ¼ tsp of sweet paprika, and bake another 25-30 minutes, or until the eggs are set in the middle.
Drizzle and serve: Drizzle with blender hollandaise sauce, a sprinkling of chopped fresh parsley, and more sweet paprika.
Variations
This casserole is so fun to experiment with. I’ve made it with bacon instead of ham (so good!). Canadian bacon, lump crab meat, or smoked salmon would also be delish! Or skip the meat altogether and add sautéed spinach or mushrooms for a vegetarian version.
How to Store and Reheat
Store leftover eggs Benedict casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
Freeze eggs Benedict casserole whole or cut into individual servings tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy eggs Benedict casserole is the perfect Mother’s Day Brunch recipe, and it’s great for Easter too! It wouldn’t be complete without the Hollandaise sauce!
That creamy, lemony sauce absolutely makes the recipe, and this casserole wouldn’t be quite right without it. It’s even more fun when you set up a homemade bellini bar for the occasion!
More Breakfast casserole recipes to try
Our Eggs Benedict Casserole recipe was originally published 3/27/19. It was retested, reworked, and republished to be better than ever 12/01/25.
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