Eggs Benedict Casserole

By Becky Hardin

Published Dec 1, 2025

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Eggs Benedict Casserole has all the flavor you love from the classic dish, mixed into one super tasty breakfast casserole. I developed this casserole to be an easy eggs Benedict recipe made with English muffins, filled with ham, and topped off with a simple sauce. I find it’s an easier way to make a classic breakfast that everyone loves, and I love it for Mother’s Day or Easter brunch.

If I can turn something into a casserole, you bet I will! And I have to say, this eggs Benedict casserole turned out beautifully. I love how the toasted English muffin cubes soak up the egg and milk mixture without getting mushy, and the Canadian bacon gives every bite the salty, savory flavor you expect from classic eggs Benedict. Drizzling the warm hollandaise over the top brings everything together and makes it feel a little special without any extra fuss. It’s so much simpler than poaching individual eggs, and you still get all those familiar flavors in one easy bake that serves about ten people.

Tips for Beginners

• Toast the English muffins. Toast the English muffins before assembling so they hold their structure and don’t turn soggy once the custard is added.
• Absorb properly. After pouring in the custard, gently press the muffin mixture down so every piece absorbs the liquid evenly.
• Rest before slicing. Let the casserole rest for about 10 minutes after baking so the center can finish setting and slice cleanly.
• Edges brown too fast. Cover loosely with foil during the last half of baking.

Recipe Card

Eggs Benedict Casserole Recipe

4.65 from 105 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 10 servings

Author: Becky Hardin

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This Eggs Benedict Casserole is the easiest way to make the classic breakfast dish that everyone loves. Who's ready for BRUNCH?

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Ingredients 

1x2x3x

• ▢ 10 tbsp unsalted butter 8 tablespoons melted, 2 tablespoons softened
• ▢ 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
• ▢ 10 oz. thinly sliced black forest ham chopped into 2 inch pieces
• ▢ 16 large eggs
• ▢ 1½ cups milk slightly beaten
• ▢ 1½ cups heavy cream
• ▢ ½ tsp garlic powder
• ▢ ¼ tsp freshly grated nutmeg
• ▢ ½ tsp dried mustard
• ▢ 1½ tsp kosher salt
• ▢ ¾ tsp freshly ground black pepper
• ▢ ¼ tsp ground sweet paprika
• ▢ Blender hollandaise sauce for serving

Video

Instructions 

• Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons softened butter.
• Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
• Spread the chopped ham over the top.
• In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
• Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
• Drizzle with our blender hollandaise sauce, a sprinkling of chopped fresh parsley, and sweet paprika.

Becky’s Tips

• Nutritional information does not include blender Hollandaise sauce.
• If you’re baking it straight from the fridge, give it an extra 5 to 10 minutes in the oven to account for the colder starting temperature.
• Whole milk or half-and-half will give you the richest, creamiest texture and prevent the casserole from feeling dry.
• If the center won’t set, add 5–10 minutes and check that the dish is on the middle rack.

Serving: 1servingCalories: 551kcalCarbohydrates: 36gProtein: 23gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 388mgSodium: 1099mgPotassium: 379mgFiber: 2gSugar: 4gVitamin A: 1391IUVitamin C: 0.3mgCalcium: 154mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Eggs Benedict Casserole Step by Step

Prep the Baking Pan: Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter.

Add the English muffins: Spread 12 English muffins ripped into pieces across the prepared baking dish and drizzle 8 tbsp of melted unsalted butter over the top.

Cover with Ham: Spread 10 oz of thinly sliced chopped Black Forest ham over the top.

Pour over the custard: In a large bowl, combine 16 large eggs, 1½ cups of milk, 1½ cups of heavy cream, ½ tsp of garlic powder, ¼ tsp of nutmeg, ½ tsp of dried mustard, 1½ tsp of kosher salt, and ¾ tsp of black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

Bake the Casserole: Cover the casserole with aluminum foil and bake for 30 minutes at 375°F. Remove the foil, sprinkle with ¼ tsp of sweet paprika, and bake another 25-30 minutes, or until the eggs are set in the middle.

Drizzle and serve: Drizzle with blender hollandaise sauce, a sprinkling of chopped fresh parsley, and more sweet paprika.

Variations

This casserole is so fun to experiment with. I’ve made it with bacon instead of ham (so good!). Canadian bacon, lump crab meat, or smoked salmon would also be delish! Or skip the meat altogether and add sautéed spinach or mushrooms for a vegetarian version.

How to Store and Reheat 

Store leftover eggs Benedict casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.

Freeze eggs Benedict casserole whole or cut into individual servings tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This easy eggs Benedict casserole is the perfect Mother’s Day Brunch recipe, and it’s great for Easter too! It wouldn’t be complete without the Hollandaise sauce!

That creamy, lemony sauce absolutely makes the recipe, and this casserole wouldn’t be quite right without it. It’s even more fun when you set up a homemade bellini bar for the occasion!

More Breakfast casserole recipes to try

One Pan BLT Skillet Frittata

Ham and Cheese Breakfast Casserole

Tater Tot Breakfast Casserole

Biscuit Breakfast Casserole

Our Eggs Benedict Casserole recipe was originally published 3/27/19. It was retested, reworked, and republished to be better than ever 12/01/25.