We love eggs Benedict with their savory ham, buttery Hollandaise sauce, and perfectly toasted English muffins. But let’s face it—poaching eggs and assembling each plate can feel overwhelming, especially when cooking for a group. That’s where this eggs Benedict casserole comes in! It delivers all the beloved flavors of the traditional dish in a simplified, crowd-friendly format, making it perfect for brunch gatherings, holiday mornings, or any day you want to treat yourself and your loved ones.

You can always try your hand at a classic eggs benedict and master the fundamentals.

Why Our Recipe

  • Enjoy all the flavors of classic eggs Benedict in casserole form, which is much easier to make for a crowd.
  • This recipe uses toasted English muffins for great texture and is filled with a cheesy egg mixture then topped with velvety Hollandaise sauce.
  • Overnight make-ahead option included for extra-special but busy mornings.
An overhead view of a pan of eggs benedict casserole.

This casserole combines layers of toasted English muffins, diced ham, and a creamy, cheesy egg mixture that bakes to golden perfection. You can even prep it the night before, leaving you free to relax and enjoy the morning as it bakes. Whether you’re hosting or just making an extra-special breakfast, this recipe will become your go-to for a stress-free, restaurant-quality meal.

Ingredient Notes

An overhead view of the ingredients needed to make eggs benedict casserole.
  • English Muffins: Use fresh, sturdy English muffins for the best texture. Pre-split muffins are fine—you’ll just be dicing them into cubes anyway. Toasting the English muffins before slicing them brings a new dimension to the flavor and texture, so don’t skip this step.
  • Salted Butter: Melting the butter allows for easy mixing with garlic powder.
  • Garlic Powder: We use garlic powder instead of freshly minced to avoid burning.
  • Diced Ham: You can buy diced ham in packages at the grocery store, but this is also a great way to use leftover ham or our drool-worthy pulled ham.
  • Large Eggs: Stick with grade AA large eggs.
  • Heavy Cream: Half-and-half can work as a lighter option, but the texture will be less indulgent.
  • Shredded Cheddar Cheese: Freshly shredded cheese melts better than pre-packaged shredded cheese.
  • Hollandaise Sauce: You can use store-bought for convenience or make your own. Serve the sauce warm.

Hollandaise Sauce Options

Hollandaise sauce is the crowning glory of both eggs Benedict and this casserole. Ensuring it’s smooth and creamy makes all the difference.

Store-Bought Options: Warm gently in a saucepan over low heat or in the microwave at 10-second intervals, stirring in between. Avoid overheating, as it can cause separation.

Homemade Hollandaise: If making from scratch, use our blender method for easy heating without having to use a double boiler.

Keeping Warm: Place the sauce in a thermos or over a bowl of warm water to maintain its temperature while serving.

A single slice of eggs benedict casserole on a plate with hollandaise sauce drizzled over top.

Serving Suggestions

Serving Tips: Slice the casserole into squares and drizzle warm Hollandaise sauce over each piece just before serving. Keep the sauce warm in a gravy boat or insulated carafe for easy access.

Pair with Sides: Serve with a fresh fruit salad, roasted breakfast potatoes, or a simple arugula salad. For drinks, mimosas or a simple glass of orange juice are always brunch classics.

Overnight Make-Ahead

This casserole is perfect for prepping ahead of time, making your morning stress-free!

Prepare the Casserole: Follow the recipe instructions up to the point of baking, but instead of popping the pan in the oven, cover it tightly with plastic wrap or aluminum foil.

Refrigerate: Store the assembled dish in the refrigerator for up to 12 hours.

Bake in the Morning: Remove the casserole from the fridge about 30 minutes before baking to bring it closer to room temperature. Bake as directed, adding a few extra minutes to ensure it’s fully cooked and warmed through.

Storage and Reheating Instructions

Refrigerate any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual servings on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second intervals until heated through.

Reheat large portions in a baking dish, cover with foil, and reheat in a 350°F (175°C) oven for 15–20 minutes, or until warmed through.

Freeze portions after baking. Allow it to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

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