We love Eggs Benedict with their delicious ham, buttery Hollandaise sauce and perfectly toasted English muffins. But let's face it—poaching eggs and assembling each plate can feel overwhelming, especially when cooking for a group. That's where this Eggs Benedict Casserole comes in! It offers all the favorite flavors of traditional dishes in a simplified, crowd-friendly format, making it perfect for brunch gatherings, holiday mornings, or any day you want to treat yourself and your loved ones.
You can always try your hand at one Classic Eggs Benedict And master the basics.
Why our recipe?
- Enjoy all the flavors of classic Eggs Benedict in casserole form, which is super easy to make for a crowd.
- This recipe uses toasted English muffins for great texture and is filled with a cheesy egg mixture then topped with a velvety hollandaise sauce.
- Includes an overnight make-ahead option for extra-special but busy mornings.
This casserole combines layers of toasted English muffins, diced ham, and a creamy, cheesy egg mixture that bakes to golden perfection. You can even prepare it the night before, allowing you to relax and enjoy it in the morning as it bakes. Whether you're hosting or just making an extra-special breakfast, this recipe is your go-to recipe for a stress-free, restaurant-quality meal.
Material notes
- English Muffins: Use fresh, firm English muffins for the best texture. Pre-sliced muffins are fine—you just cut them into cubes anyway. Toasting English muffins before slicing brings a whole new dimension to flavor and texture, so don't skip this step.
- Salted Butter: Melt butter and mix easily with garlic powder.
- Garlic Powder: We use garlic powder instead of fresh mince to avoid burning.
- Diced Ham: You can buy diced ham in packages at the grocery store, but it's also a great way to use up leftover ham or our drool-worthy pulled ham.
- Large Egg: Stick with grade AA large eggs.
- Heavy Cream: Half can work as a lighter option, but the texture will be less indulgent.
- Shredded Cheddar Cheese: Freshly grated cheese melts better than pre-packaged shredded cheese.
- Dutch Sauce: You can use store bought or for convenience make your own. Serve the sauce hot.
Hollandaise sauce substitute
Hollandaise sauce is both eggs benedict and the crowning glory of this casserole. Making sure it's smooth and creamy makes all the difference.
Store-bought options: Heat gently in a saucepan over low heat or in the microwave in 10-second intervals, stirring in between. Avoid overheating, as this may cause separation.
Homemade Hollandaise: If built from scratch, use us Blender method For easy heating without using a double boiler.
Keep warm: Place the sauce in a thermos or a bowl of hot water to maintain temperature when serving.
Serving suggestions
Serving Tips: Slice the casserole into squares and drizzle the warm hollandaise sauce over each slice just before serving. Keep the sauce warm in a gravy boat or insulated carafe for easy access.
Pair with Sides: Serve with a Fresh fruit saladfried Breakfast potatoesor a general Arugula salad. For drinks, a simple glass of mimosas or orange juice is always a brunch classic.
Overnight make-ahead
This casserole makes your mornings stress-free, perfect for prepping ahead of time!
Prepare the casserole: Follow recipe directions until baking, but cover tightly with plastic wrap or aluminum foil instead of popping the pan in the oven.
Refrigerate: Store the assembled dish in the refrigerator for up to 12 hours.
Bake in the morning: Remove the casserole from the refrigerator about 30 minutes before baking to bring it closer to room temperature. Bake as directed, adding a few extra minutes to make sure it's fully cooked and warmed through.
Storage and reheating instructions
Keep in fridge Any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings Place on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second intervals until heated through.
Reheat large portions In a baking dish, cover with foil and reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
to freeze Portions after baking. Let it cool completely, then wrap tightly in plastic wrap with aluminum foil. Store in the refrigerator for up to 3 months. Thaw overnight in refrigerator before reheating.
