Go Back
eggs benedict casserole baked with hollandaise sauce

Eggs Benedict Casserole

This eggs benedict casserole transforms the classic brunch favorite into an easy, make-ahead baked dish. With layers of bread, eggs, ham, and creamy hollandaise sauce, it delivers rich flavor without the stress of traditional preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs
  • 2 cups milk
  • 4 cups cubed English muffins or bread
  • 1.5 cups Canadian bacon or ham, chopped
  • 1 cup hollandaise sauce
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • baking dish
  • mixing bowl
  • whisk
  • knife
  • refrigerator

Method
 

  1. Cut English muffins or bread into cubes and spread them evenly in a greased baking dish.
  2. Add chopped Canadian bacon or ham evenly over the bread layer.
  3. Whisk together eggs, milk, salt, and pepper until well combined.
  4. Pour the egg mixture evenly over the bread and meat.
  5. Cover and refrigerate for at least 6 hours or overnight to allow the bread to absorb the mixture.
  6. Bake at 375°F (190°C) for 40–45 minutes until the center is set and the top is lightly golden.
  7. Drizzle warm hollandaise sauce over the casserole just before serving.

Notes

For best results, refrigerate the casserole overnight to allow the bread to fully absorb the egg mixture. Use sturdy bread to avoid sogginess. You can customize with spinach or mushrooms for a vegetarian version, or use low-carb bread for a keto option.