Eggs Benedict Casserole Recipe
If you love the silky richness of Eggs Benedict but need something that feeds a crowd (or keeps breakfast weekend stress-free), this Eggs Benedict Casserole Recipe is your new best friend. It captures everything that makes classic Eggs Benedict irresistible—tender bread, savory ham, soft-cooked eggs, and a buttery hollandaise—but transforms it into a make-ahead, bake-and-serve dish that’s perfect for family brunches, holiday mornings, or elegant potlucks.
Below you’ll find a complete, chef-tested walkthrough: ingredient notes, precise preparation steps, timing and bake sheet, foolproof hollandaise options, smart shortcuts, variations (including vegetarian and gluten-free), plating and serving ideas, storage and reheating instructions, and troubleshooting. Read through or jump to the section you need—this post gives you everything required to master this Eggs Benedict Casserole Recipe.
Why a casserole version of Eggs Benedict works so well
Traditional Eggs Benedict involves poaching eggs individually and spooning a delicate hollandaise over English muffins and ham—delicious but time-consuming. The casserole keeps the flavor profile and texture contrasts of the original while converting each component into a format that’s:
- Scalable: feeds 6–10 people easily.
- Make-ahead friendly: assemble the night before.
- Baked to perfection: provides consistent doneness across multiple portions.
- Versatile: swap proteins, breads, or sauces for different tastes.
This Eggs Benedict Casserole Recipe balances custardy eggs with crisp edges of bread and a luxuriously creamy sauce, giving you the comfort of a breakfast classic with the convenience of a single-pan bake.
Yield, timing, and equipment
Yield: Serves 8 (standard 9×13-inch casserole / 3-quart baking dish)
Active prep time: 30–40 minutes
Passive time (soak/overnight + bake): 1–16 hours (see make-ahead section)
Bake time: 35–45 minutes (to set and lightly brown)
Total time (same-day prep): about 1 hour 30 minutes
Essential equipment:
- 9×13-inch baking dish (or 3-quart casserole)
- Medium saucepan (for hollandaise if making from scratch)
- Whisk and heatproof bowl (or blender for hollandaise shortcut)
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil (for resting/covering)
Ingredients — what to buy and why
This ingredient list targets 8 servings and is written to be precise so you get consistent results.
For the casserole:
- 10 large eggs (room temperature)
- 2 cups whole milk (or 1½ cups milk + ½ cup heavy cream for extra richness)
- 1 teaspoon Dijon mustard (brightens flavor and stabilizes custard)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 8–10 ounces cooked ham, thinly sliced and roughly chopped (about 2 cups) — or Canadian bacon, smoked salmon, or sautéed mushrooms for variations
- 6 cups cubed sturdy bread (about 1 large loaf), torn or cut into 1-inch cubes — a day-old challah, brioche, or sourdough works great
- 1 cup shredded Gruyère or sharp cheddar (optional, for a cheesy layer)
- 2 tablespoons unsalted butter, melted (to toss with bread if you like crisp edges)
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
For hollandaise (classic, makes about 1 to 1¼ cups):
- 3 large egg yolks
- ¾ cup unsalted butter (1½ sticks), melted and kept warm
- 1 tablespoon lemon juice (fresh)
- Pinch of cayenne or hot sauce (optional)
- Pinch of salt
Shortcuts/alternatives:
- 12–16 oz jarred hollandaise or an emulsified “easy hollandaise” made in a blender (recipe included below)
- Greek yogurt or crème fraîche in place of some cream for tang (for those who like a tangy twist)
- For dairy-free: use olive oil in place of butter for the toast toss and a vegan hollandaise alternative (see variations)
Notes:
- Bread: use bread that will hold up — soft sandwich bread will turn mushy. Day-old brioche gives richness; sourdough adds tang and chew.
- Ham: pre-cooked is easiest. If using a raw steak or bacon, pre-cook and drain the fat.
- Eggs: room temperature eggs incorporate better in the custard. If you forget to bring them out, 5 minutes in warm (not hot) water helps.
Prep plan and step-by-step method
I recommend reading the full recipe once, then following the steps in order. If you want to assemble the night before, see the make-ahead section below.
1. Prep the bread and protein (10–15 minutes)
- Preheat the oven to 350°F (175°C) if you plan to bake right away.
- Cube or tear 6 cups of bread into roughly 1-inch pieces. If your bread is very fresh, spread cubes on a tray and toast for 6–8 minutes until slightly dried out—this helps the bread absorb custard rather than dissolve.
- If using ham that’s not thinly sliced, chop it into bite-sized pieces. If using Canadian bacon, quickly sear slices in a skillet for 1 minute per side to develop color.
Optional: toss the bread cubes with 2 tablespoons melted butter for browned, crispy edges.
2. Make the egg custard (5 minutes)
In a large mixing bowl whisk together:
- 10 large eggs
- 2 cups whole milk (or milk + cream)
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Whisk until fully combined and slightly frothy—this ensures a uniform custard.
3. Assemble the casserole (5–8 minutes)
- Butter or spray the 9×13-inch casserole dish.
- Spread half the bread cubes in the dish, sprinkle half the ham, and scatter half the cheese (if using). Repeat with remaining bread, ham, and cheese. Gently press the bread down—do not compact completely; the custard needs to soak in.
- Pour the egg custard evenly over the bread, making sure all areas are moistened. Press down lightly to encourage absorption.
- Let the dish sit for 15–20 minutes at room temperature to absorb, or cover and refrigerate overnight (see make-ahead).
4. Bake (35–45 minutes)
- If refrigerated, let sit at room temperature for 20 minutes before baking to avoid dramatic temperature shock.
- Cover the dish loosely with foil and bake at 350°F (175°C) for 25 minutes, then remove foil and bake uncovered for an additional 10–20 minutes until the center is set and the top is golden brown. A toothpick inserted near the center should come out mostly clean (a few moist crumbs ok). The internal temperature should be about 160°F (71°C).
5. Make the hollandaise (while the casserole rests, 10 minutes)
You have three solid options: classic stovetop, blender quick method, or store-bought.
Classic stovetop hollandaise (chef’s tip)
- Set a small heatproof bowl over a saucepan of barely simmering water (double boiler). Ensure the bottom of the bowl doesn’t touch the water.
- Whisk 3 egg yolks with 1 tablespoon lemon juice until pale and slightly thickened.
- Slowly drizzle in ¾ cup warm melted butter while whisking constantly until the sauce emulsifies and thickens to a baby-food consistency.
- Season with salt and a pinch of cayenne or a dash of hot sauce. Keep warm (not hot) until serving.
Blender hollandaise (very reliable)
- Place 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt in a blender. Blend on medium for 10 seconds.
- With the blender running, slowly pour in ¾ cup warm melted butter in a thin stream until thick and emulsified. Serve immediately or keep warm in a thermos.
Shortcut: heat-proof jarred hollandaise warmed gently in a water bath or microwave at 20-second intervals, whisking in between.
6. Finish and serve (5 minutes)
- Remove casserole from the oven and let rest for 5 minutes—this helps the custard set.
- Spoon hollandaise over the casserole in generous swirls. Garnish with chopped fresh chives and an optional sprinkle of smoked paprika.
- Cut into squares and serve immediately.
Make-ahead, storage, and reheating
One of the biggest advantages of this Eggs Benedict Casserole Recipe is its make-ahead potential.
Overnight assembly (best method)
- Assemble the casserole in the baking dish up to the step where you pour custard over the bread. Cover tightly and refrigerate up to 12–16 hours.
- When ready to bake, remove from fridge 20–30 minutes before putting in the oven, then bake according to the instructions, adding a few extra minutes if cold from the fridge.
Freezing
- Fully baked: cool completely, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Reheat at 350°F (175°C) for 25–35 minutes covered, then 10 minutes uncovered. Add hollandaise after reheating.
- Assembled but unbaked: not recommended to freeze because thawing may create excess moisture; better to freeze single-serving portions after baking.
Leftovers and reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat single portions in a 350°F (175°C) oven for 10–12 minutes until warmed through; microwave works in a pinch but can make bread soggy. Reheat hollandaise gently in a double boiler or short bursts in the microwave, whisking between intervals.
Variations to suit taste, diet, and season
This Eggs Benedict Casserole Recipe is a canvas—swap, add, or omit ingredients to fit dietary needs or flavor preferences.
Classic Ham & Hollandaise (base recipe)
Stick with cubed ham or Canadian bacon and classic hollandaise for the closest Eggs Benedict experience.
Smoked Salmon & Dill (lox Benedict casserole)
Use 8–10 oz smoked salmon instead of ham. Fold in 2 tablespoons of chopped fresh dill into the custard and swap lemon zest for chives. Top with a light dill-horseradish crème fraîche drizzle instead of full hollandaise for a lighter finish.
Florentine Style (vegetarian)
Wilt about 10–12 ounces of baby spinach with a little garlic and butter; squeeze out excess liquid and layer it with sautéed mushrooms in place of ham. Finish with a sprinkle of nutmeg in the custard. Serve with hollandaise or a tangy Greek yogurt-based sauce.
Cheesy Bacon (hearty crowd-pleaser)
Add 6 slices of cooked, crumbled bacon and 1½ cups shredded sharp cheddar to the layers. The bacon adds smoky crunch; cheddar gives comfort and pull.
Gluten-free
Use 6 cups of cubed gluten-free bread or gluten-free English muffins. Confirm that any processed meats are gluten-free.
Dairy-free / Vegan-ish
- Use a plant-based milk (unsweetened) and a vegan butter substitute in the custard. For hollandaise, make a vegan version from blended silken tofu, nutritional yeast, lemon, and melted vegan butter or olive oil. Texture and flavor differ but this creates an inclusive alternative.
Flavor and texture notes — what to expect and what to aim for
- Custard: should be tender and slightly custardy—think soft scrambled egg texture in large sheets. It should not be runny, nor should it be rubbery.
- Bread: should be moistened throughout but still have some toasted edges for textural contrast. That’s where the butter toss and the uncovered bake time help.
- Topping: hollandaise is the luxury note—warm, smooth, and slightly tangy. If it breaks, a quick whisk with a splash of warm water or lemon juice usually brings it back.
Troubleshooting common issues
- Casserole too wet and soupy: Bread may have been too fresh or custard too thin. Next time use slightly less liquid (reduce milk by ¼ cup) or pre-toast bread. Also allow extra bake time uncovered to evaporate excess moisture.
- Casserole dry or rubbery: Overcooked. Reduce bake time by 5–10 minutes and test center with a toothpick; it should be mostly set but still slightly soft.
- Hollandaise broken: If making stovetop and the sauce separates, remove from heat and whisk in 1 teaspoon of cold water, or start with a fresh egg yolk in a clean bowl and slowly whisk the broken hollandaise into it. Using warm—not hot—butter helps prevent breaking. Blender method is forgiving.
- Bitter or overly lemony sauce: Cut with a small pat of butter or a tablespoon of warm water; adjust with salt.
Serving suggestions and pairings
Eggs Benedict Casserole is a star on its own, but the right sides and drinks complete the experience.
Sides:
- Light green salad with lemon vinaigrette (cuts richness)
- Roasted asparagus or haricots verts with olive oil and lemon zest
- Fresh fruit salad or sliced citrus for brightness
- Crispy roasted potatoes or herb home fries for a heartier brunch
Beverages:
- Classic brunch cocktails: Mimosa (orange juice + sparkling wine), Bellini (peach puree + Prosecco)
- Coffee: medium to dark roast or a smooth latte
- Non-alcoholic: sparkling water with lemon or a bright iced tea
Garnishes:
- Chopped fresh chives or parsley for color
- Smoked paprika or a dusting of cayenne for a hint of warmth
- Lemon wedges to squeeze over the top
Nutrition and portioning (approximate)
This is a rich, egg-and-butter-forward dish—great for special occasions. A generous 1/8th portion (out of 8) will provide protein from eggs and ham, fat from butter and hollandaise, and carbohydrates from the bread. If you’re counting calories or macronutrients, swap milk for lower-fat options and reduce cheese, or serve smaller portions alongside fruit and salad.
Final chef tips — small moves that make a big difference
- Use day-old or lightly toasted bread to avoid a gummy center.
- Bring eggs to room temperature to ensure a uniform custard.
- Warm your melted butter for hollandaise and add it slowly to form a stable emulsion.
- Make hollandaise just before serving; if you must hold it, keep it in a warm thermos for up to 30 minutes.
- Garnish last: herbs lose vibrancy when heated for long, so add them right before serving.
- For presentation, spoon hollandaise in wide strokes and finish with a crisp herb—this lends restaurant polish.
Recap — the essentials in one paragraph
This Eggs Benedict Casserole Recipe turns the classic brunch favorite into an effortless, crowd-pleasing bake: cubed day-old bread layered with ham and optional cheese, soaked in a seasoned egg-and-milk custard, then baked until puffed and golden. Top with a warm hollandaise—made from scratch, in a blender, or with a high-quality jarred option—and garnish with chives for the signature look and flavor. Make it the night before, swap proteins for smoked salmon or mushrooms for vegetarian guests, and serve with a simple salad or roasted asparagus to balance the richness.
Eggs Benedict Casserole Recipe
Ingredients
For the Casserole:
- 10 large eggs room temperature
- 2 cups whole milk or 1½ cups milk + ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 –10 oz cooked ham chopped
- 6 cups cubed day-old bread brioche, challah, or sourdough
- 1 cup shredded Gruyère or cheddar cheese optional
- 2 tablespoons unsalted butter melted
- 1 tablespoon chopped chives optional, for garnish
For the Hollandaise Sauce:
- 3 large egg yolks
- ¾ cup unsalted butter melted and warm
- 1 tablespoon lemon juice
- Pinch of cayenne optional
- Pinch of salt
Instructions
Prep the Bread and Ham:
- Preheat the oven to 350°F (175°C). Cube or tear 6 cups of day-old bread. Lightly toast if very soft. Chop cooked ham into bite-sized pieces.
Make the Custard:
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until smooth and frothy.
Assemble the Casserole:
- Grease a 9×13-inch baking dish. Layer half the bread, half the ham, and half the cheese. Repeat with remaining ingredients. Pour the custard evenly over the top, pressing gently to soak.
Rest or Chill:
- Let the casserole rest for 15–20 minutes (or cover and refrigerate overnight for deeper flavor).
Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and set. Internal temperature should reach 160°F (71°C).
Prepare Hollandaise:
- In a heatproof bowl, whisk egg yolks and lemon juice over simmering water until thickened. Slowly drizzle in melted butter while whisking constantly until smooth and creamy. Season with salt and cayenne.
Serve:
- Remove casserole from oven, let rest for 5 minutes, then drizzle with warm hollandaise. Garnish with chives and serve immediately.
Notes
- Make-Ahead Tip: Assemble the casserole the night before, refrigerate, and bake in the morning.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10–12 minutes.
- Variations: Substitute smoked salmon for ham for a luxurious twist, or sautéed spinach and mushrooms for a vegetarian option.
- Hollandaise Shortcut: Use a blender hollandaise or high-quality jarred sauce for convenience.