Easy Eggs Benedict Casserole Recipe

This casserole takes everything you love about classic Eggs Benedict — soft-set eggs, salty ham, and a silky Hollandaise-like custard — and turns it into a hands-off, slice-and-serve brunch that’s perfect for mornings when you want something special without standing over a pot of simmering water and poaching eggs. It bakes into golden edges, custardy pockets, and crisp bread bits that soak up flavor, and it’s forgiving enough to be adapted easily for what’s in your fridge.

My husband calls this “fancy lazy brunch,” which is the highest compliment in our house. I first made it for a holiday weekend when we had guests staying over; instead of babysitting eggs and toast, I mixed everything the night before and slid it into the oven while the coffee brewed. My little one loved picking out the melty cheese pockets, and my husband declared it an official weekend staple. Now when spring bulbs poke up, this casserole appears on our table at least once a month.

Behind the Recipe

I developed this casserole because poached eggs on a holiday morning always felt like overachieving. The trick is to treat the eggs like a savory bread pudding: whisk them with cream or milk, season assertively, and let the bread soak so the center sets custardy while the edges crisp. People often under-season the custard because they’re nervous about salt with ham and cheese; a little salt and a bright finish (lemon, chopped chives, or a drizzle of mustard-forward Hollandaise) makes all the difference. Also, don’t overload with very soft breads — they can go gummy. Slightly stale English muffins or a day-old brioche hold up better and create those coveted toasted bits.

Shopping Tips

– Eggs: Choose large, fresh eggs — fresher eggs yield a silkier custard and better structure when slicing.
– Dairy: Use whole milk or light cream for richness; avoid ultra-low-fat milks which make the custard thin.
– Protein: Pick a good-quality ham or Canadian bacon; smoky, slightly thick-cut slices stand up to baking without drying out.
– Cheese: Opt for a meltable cheese like cheddar, Gruyère, or Swiss; pre-shredded is okay in a pinch but freshly grated melts and flavors better.
– Grains/Pasta: If using English muffins or crusty bread, choose day-old or slightly stale pieces so they absorb custard without turning to mush.

Prep Ahead Ideas

– Tear or cube your bread and slice the ham the day before; store both in separate airtight containers or zipper bags.
– Whisk the eggs with milk/cream, salt, and pepper and keep the mixture covered in the fridge for up to 24 hours.
– Assemble the casserole (without the final cheese topping, if you like extra browning) the night before, cover tightly with foil, and refrigerate; bake straight from cold, adding a few extra minutes if needed.
– Pre-chopped chives or a little lemon zest can be stored in a small container so finishing the dish takes seconds.

Time-Saving Tricks

– Use pre-cooked ham or Canadian bacon to skip any extra cooking; just layer and bake.
– Pre-grate cheese or buy a quality pre-shredded blend to cut prep time, but plan to toss it lightly with a teaspoon of flour to prevent clumping.
– Do a quick mise en place: measure dairy, grate cheese, and tear bread into a single bowl so assembly is one fluid step.
– When in doubt, assemble the night before — the oven does most of the work while you enjoy a relaxed morning.

Common Mistakes

– Under-seasoning the custard: I did this my first time and the casserole tasted flat; fix with a little extra salt, a squeeze of lemon, or a sprinkle of mustard powder.
– Using very soft, fresh bread: it can collapse into a soggy mess — slightly stale or dense bread gives texture and structure.
– Overbaking: the center should be set but still slightly custardy; if it’s rock-hard, you’ve missed the magic moment. Check with a gentle jiggle or an instant-read thermometer around 160–170°F (if you use one).
– Skimping on the finish: a scatter of fresh herbs or a quick drizzle of lemony Hollandaise elevates the whole dish.

What to Serve It With

A crisp baby greens salad with a bright vinaigrette or simple sautéed asparagus complements the richness perfectly. For brunch, add roasted potatoes or a lightly dressed arugula and grapefruit salad. If you want an indulgent brunch spread, smoked salmon, pickled red onions, and a fruit salad are lovely sides.

✔Tips & Mistakes

Lightly toast bread cubes before assembling for extra crunch and to prevent a gummy center. If your custard seems under-seasoned after baking, slice and serve with a tangy sauce or pickled vegetable that adds acidity and contrast.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap ham for smoked salmon for a seafood-forward version — add the salmon after baking or gently fold small pieces into the custard for a more integrated flavor.
– Make it vegetarian by using sautéed spinach, mushrooms, or roasted tomatoes instead of meat; add a pinch more salt and acid to balance.
– For a lighter casserole, use half-and-half or whole milk instead of heavy cream; expect a slightly firmer texture.
– If you’re craving classic Hollandaise, make a quick skillet sauce with butter, lemon, and a touch of Dijon instead of a full emulsion.

Frequently Asked Questions

Easy Eggs Benedict Casserole Recipe

This easy Eggs Benedict casserole is the perfect make-ahead brunch dish, combining all your favorites in one delicious meal.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 large eggs eggs Use organic eggs for better flavor
• ▢ 8 slices English muffins Cut into cubes
• ▢ 2 cups hollandaise sauce Store-bought is fine
• ▢ 1 cup cooked ham Chopped
• ▢ 1 cup shredded cheese Cheddar or Swiss

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together the eggs and hollandaise sauce until well combined.
• Add the chopped ham and cubed English muffins to the egg mixture and stir gently.
• Transfer the mixture to a greased baking dish and top with shredded cheese.
• Bake in the preheated oven for 30 minutes or until the eggs are set and the top is golden.

Notes

This dish can be assembled the night before and baked in the morning for a hassle-free brunch.