Eggs Benedict Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Baked Eggs Benedict for a Crowd
All the creamy, tangy bliss of Eggs Benedict—reimagined as a make-ahead casserole that browns up golden and feeds a crowd with almost no last-minute fuss.
This casserole solves the weekday-brunch scramble and the potluck panic in one swoop. Instead of standing at the stove poaching eggs and whisking a temperamental hollandaise, you build layers of torn English muffins, salty Canadian bacon and nutty Gruyère, pour over a rich egg-and-milk custard, and let the oven do the work. It comes out bubbly at the edges, pillowy inside and crowned with a bronzed top that begs to be sliced and shared.
What makes it feel like Eggs Benedict is the balance: the muffins soak up a custard that’s been gently seasoned with Dijon, salt and pepper so every bite is creamy rather than soggy. The Canadian bacon brings that familiar savory bite while shredded Gruyère melts into pockets of toasty, slightly sweet cheese. Reserve a few egg yolks to finish a quick, lemony hollandaise (with a whisper of cayenne) to spoon over slices for the classic zip.
This is a brilliant make-ahead dish—assemble the night before or freeze before baking for a no-stress morning. Let the bread sit a few minutes so it fully absorbs the custard, and bake until puffed and golden. Leftovers reheat beautifully in the oven or a skillet to keep the edges crisp.
Finish with a squeeze of lemon, a scatter of parsley and a light dusting of cayenne if you like a little kick. It’s brunch-ready comfort that stretches to feed family dinners and busy weeks alike.
Ingredients
How to Make Eggs Benedict Casserole
- Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish lightly (about 1 tsp butter) or spray with cooking spray.
- Separate 3 egg yolks into a small bowl and refrigerate them for the hollandaise. In a larger bowl, crack the remaining 8 whole eggs and whisk with 1.5 cups whole milk, 1 tbsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until blended.
- Tear the English muffins into bite-sized pieces and spread them in an even layer in the prepared dish. Scatter 12 oz Canadian bacon (sliced or torn into pieces) over the muffins, then sprinkle 1 cup shredded Gruyere evenly on top.
- Melt 2 tbsp of the butter and stir the melted butter into the egg-and-milk mixture; pour the custard evenly over the layered muffins, ham and cheese. Press gently so bread absorbs the custard, then let sit 8–10 minutes to soak.
- Bake uncovered in the preheated oven for 30–35 minutes, until the custard is set and the top is golden and slightly puffed; a knife inserted near the center should come out mostly clean.
- While the casserole bakes, make a quick hollandaise using the reserved 3 yolks: in a heatproof bowl set over (not touching) simmering water, whisk the yolks with 1 tbsp lemon juice until slightly thickened. Slowly drizzle in 6 tbsp melted butter while whisking constantly to emulsify; season with 1/8 tsp cayenne and a pinch of salt and keep warm.
- Remove the casserole from the oven and let rest 5 minutes. Spoon or drizzle hollandaise over individual portions and sprinkle with 1 tbsp chopped parsley for color.
- To make ahead: assemble the casserole (steps 2–4), cover and refrigerate up to 24 hours before baking. Store baked leftovers in an airtight container in the fridge up to 4 days. Reheat portions in a 325°F oven for 10–15 minutes or in the microwave; rewarm hollandaise gently over very low heat or in a thermos to avoid breaking.
Recipe Card
Eggs Benedict Casserole
Eggs Benedict Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish lightly (about 1 tsp butter) or spray with cooking spray.
- Separate 3 egg yolks into a small bowl and refrigerate them for the hollandaise. In a larger bowl, crack the remaining 8 whole eggs and whisk with 1.5 cups whole milk, 1 tbsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until blended.
- Tear the English muffins into bite-sized pieces and spread them in an even layer in the prepared dish. Scatter 12 oz Canadian bacon (sliced or torn into pieces) over the muffins, then sprinkle 1 cup shredded Gruyere evenly on top.
- Melt 2 tbsp of the butter and stir the melted butter into the egg-and-milk mixture; pour the custard evenly over the layered muffins, ham and cheese. Press gently so bread absorbs the custard, then let sit 8–10 minutes to soak.
- Bake uncovered in the preheated oven for 30–35 minutes, until the custard is set and the top is golden and slightly puffed; a knife inserted near the center should come out mostly clean.
- While the casserole bakes, make a quick hollandaise using the reserved 3 yolks: in a heatproof bowl set over (not touching) simmering water, whisk the yolks with 1 tbsp lemon juice until slightly thickened. Slowly drizzle in 6 tbsp melted butter while whisking constantly to emulsify; season with 1/8 tsp cayenne and a pinch of salt and keep warm.
- Remove the casserole from the oven and let rest 5 minutes. Spoon or drizzle hollandaise over individual portions and sprinkle with 1 tbsp chopped parsley for color.
- To make ahead: assemble the casserole (steps 2–4), cover and refrigerate up to 24 hours before baking. Store baked leftovers in an airtight container in the fridge up to 4 days. Reheat portions in a 325°F oven for 10–15 minutes or in the microwave; rewarm hollandaise gently over very low heat or in a thermos to avoid breaking.
Nutrition
- Carbohydrates
- 27
- Saturated Fat
- 17.8
- Sodium
- 1080
- Fiber
- 2
- Unsaturated Fat
- 19.4
- Protein
- 33
- Fat
- 37.5
- Cholesterol
- 350
- Trans Fat
- 0.3
- Calories
- 575
- Sugar
- 6