Name: Eggs Benedict Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 large eggs; 2 cups milk; 1 teaspoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 1 cup shredded Swiss cheese; 1 cup diced cooked meat of choice; 1 package (12 oz) English muffins, split, toasted, and cubed; ¼ cup chopped fresh chives (for garnish); For the Hollandaise sauce:; 1 cup unsalted butter; 3 large egg yolks; 1 tablespoon fresh lemon juice; Salt and cayenne pepper, to taste

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This eggs Benedict casserole is my favorite way to serve a classic brunch dish without the fuss of preparing eggs individually. It has all the flavors of the traditional version—soft bread, savory meat, creamy eggs, and rich hollandaise sauce—baked together into a warm, comforting casserole that’s perfect for a holiday breakfast or a weekend brunch.

Eggs Benedict Casserole

Why I Love This Recipe

I really enjoy how this casserole turns a fancy breakfast into something I can prep in advance. No need to poach eggs one by one or whisk hollandaise over a hot stove while guests are waiting. It’s comforting, hearty, and full of flavor—especially with the creamy, lemony hollandaise poured over the top. The combination of toasty English muffins, savory fillings, and melty cheese is just irresistible, and the baked custard gives everything a luxurious texture. Plus, it’s super flexible—I can swap the cheese or add vegetables, and it still turns out great.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large eggs
2 cups milk
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste
1 cup shredded Swiss cheese
1 cup diced cooked meat of choice
1 package (12 oz) English muffins, split, toasted, then cubed
¼ cup chopped fresh chives (for garnish)

For the Hollandaise sauce:

1 cup unsalted butter
3 large egg yolks
1 tablespoon fresh lemon juice
salt and cayenne pepper, to taste

Directions

I start by preheating the oven to 350 °F (175 °C) and greasing a 9×13-inch casserole dish.
In a large bowl, I whisk the eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Then I stir in the shredded Swiss cheese and diced meat.
I layer the cubed, toasted English muffins evenly across the bottom of the casserole dish.
Next, I pour the egg mixture over the muffins, pressing down gently so everything soaks up the custard.
I cover the dish with foil and bake for 30 minutes.
After that, I remove the foil and bake for another 15–20 minutes until the center is set and the top is golden.
While it’s baking, I prepare the Hollandaise: I melt the butter, whisk the egg yolks with lemon juice until pale and thick, then slowly drizzle in the melted butter while whisking until it’s creamy. I season it with salt and cayenne to taste.
Once the casserole is out of the oven and has cooled slightly, I cut it into squares, drizzle each piece with Hollandaise, and sprinkle with chopped chives.

Servings and timing

This recipe yields 8 hearty servings. It takes about 20 minutes to prepare and 45 minutes to bake, for a total time of around 1 hour. I find it perfect for brunch gatherings or when I want something satisfying without waking up too early.

Variations

When I want to change things up, I sometimes use Gruyère or sharp cheddar in place of Swiss cheese for a different flavor profile. I’ve also tried it with whole-grain English muffins to add some extra fiber, and I’ve lightened it up using low-fat milk. If I want a vegetarian version, I skip the meat and add sautéed spinach, mushrooms, or roasted peppers—it’s just as delicious.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I just pop a slice in the microwave for about a minute or warm it in the oven at 325 °F until heated through. I keep the Hollandaise separate and reheat it gently over a double boiler or in short bursts in the microwave, stirring often to prevent it from separating.

FAQs

What’s the best way to make this casserole ahead of time?

I usually assemble the casserole the night before, cover it, and refrigerate it overnight. In the morning, I just bake it straight from the fridge, adding a few extra minutes to the cooking time if needed.

Can I freeze this Eggs Benedict Casserole?

Yes, I’ve frozen it before baking or after. To freeze before baking, I wrap it tightly and thaw it in the fridge overnight before baking. For leftovers, I freeze individual slices and reheat them in the oven.

How do I keep the Hollandaise from breaking?

I make sure to whisk constantly when adding the butter, and I keep the heat gentle. If it starts to separate, a splash of warm water and vigorous whisking usually brings it back together.

Can I make the Hollandaise sauce in advance?

I can, but I try to serve it fresh for the best texture. If I do make it ahead, I reheat it gently over a double boiler, whisking constantly. I avoid high heat, which can cause it to curdle.

What can I serve with this casserole?

I like to serve it with fresh fruit, a light salad, or roasted potatoes. It’s also great with warm bread or a simple cup of coffee.

Conclusion

This Eggs Benedict Casserole is one of my go-to brunch recipes when I want something indulgent, crowd-pleasing, and low-effort. It captures all the essence of classic Eggs Benedict but makes it so much easier to pull off—especially for a group. Whether I’m serving it for a holiday breakfast or just want to treat myself on the weekend, it always hits the spot.