This Eggs Benedict casserole is super easy and the perfect recipe for those special occasions like Mother’s Day or Christmas morning. While it tastes and looks like you have spent hours on this recipe, only you will know how simple it was to make.
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If you love Eggs Benedict covered in Hollandaise Sauce, then I have a sneaky suspicion that you will love this casserole.
Egg and Canadian Bacon Sandwich
It has all of the best parts of tasting like the egg and ham sandwich covered in a rich and buttery sauce; while at the same time, being made in a casserole dish. Here is another delicious Eggs Benedict Recipe.
Perfect Breakfast Recipe for a Brunch
Whip up this breakfast bake the morning of or the night before. It is a perfect make ahead recipe too. Just get all of the ingredients in the dish and cover it. In the morning just bake and make the sauce.
If you like to serve something special at brunch or any day of the week, this is a recipe you will want to hang onto.
Eggs Benedict Casserole Ingredients
This is a simple recipe with typical ingredients that would be in an eggs benedict with hollandaise sauce.
English muffins. Other options include sourdough bread, brioche, or French bread. Really, any hearty and durable bread loaf as your bread will need to stand up to the thick custard without falling apart. Stale bread is perfect for this recipe. Make the English muffins even better by lightly toasting them before cubing and adding to the casserole dish.
Canadian Bacon. Other options are deli sliced ham or leftover Holiday ham diced work well in this breakfast casserole.
Eggs and Milk. I used both the egg yoks and whites for the casserole. Whole milk helps add to the richness of this recipe. However, you could use 2% if you desire.
Cheese. Gouda is what I used; other great varieties would be Swiss cheese, Cheddar, Colby/Jack, Mozzarella, or Provolone. There are just a few suggestions, change up the cheese to your liking. They are all so scrumptious.
Seasonings. Onion Powder adds a bit more flavor to the dish. Paprika is sprinkled on top to add just a hint of smokiness and to help make this casserole look pretty.
Hollandaise Sauce Ingredients
While I explain in this recipe making the Hollandaise Sauce, I have a separate post on just how to make the No-Fail Hollandaise Sauce.
Egg Yolks. The egg yolks are used to make the Hollandaise sauce. Save the whites for another recipe or add them to an omelet later.
Heavy Whipping Cream. For this recipe, you really do need the richness of the heavy whipping cream. This helps give the sauce its rich and velvety texture along with the egg yoks and butter.
Dijon Mustard. Today, I used a stone ground honey mustard. Generally, for this recipe, I stick to the brown mustards as they have a deeper flavor profile that pairs nicely with the other ingredients in the sauce and the casserole.
Lemon Juice. This just makes the rich sauce taste so fresh.
Butter. Softened NOT melted. Many recipes call for melted butter. This recipe uses my no-fail recipe for Hollandaise sauce with a few added ingredients for taste. The secret is not melting the butter. Works our perfectly rich and creamy every time.
Perfect Overnight Eggs Benedict Casserole Recipe
Make Ahead Breakfast Casserole Recipe
Just imagine getting out of bed and popping this scrumptious bread casserole in the oven. Grab your morning coffee and just hang out with the family or spend some quiet time out on the deck watching nature until everyone else in the house gets up.
In the last 10 minutes of baking go head and start the sauce. It really does not take that long, and it is an easy no-fail method. I have used this method for years and have never had an issue with curdling or the sauce breaking. Just silky smooth and buttery.
Assemble the Eggs Benedict Casserole ingredients the evening before and bake the next day. Or, if you prefer, this can be frozen.
Freezing the Breakfast Casserole
This can be frozen both before baking and after it is baked. Just make sure it is in a container that can go from the freezer to the oven safely when heating it up. Add an extra 30-45 minutes to the baking time as it is frozen.
However, I would make the Hollandaise sauce fresh and not freeze that. It only takes a few minutes to make this sauce while the casserole is in the oven baking.
Storing Eggs Benedict Casserole Leftovers
This is a wonderful recipe to reserve as a leftover. I store the bread casserole separately from the sauce. However, they are both in airtight containers in the refrigerator for food safety. They will keep up to 4 days.
To reheat, the bread casserole can be placed back in the oven to bake until warmed through, approximately 20 minutes at 350 degrees F.
However, this is a nice one to microwave one piece at a time. I microwave the sauce too, just 30 seconds at a time, and pour it over my piece of Eggs benedict casserole. The sauce is still rich and velvety over the warmed bread mixture.
Eggs Benedict Casserole
- 6 English Muffins cut into 1-inch pieces-can use any hearty bread cubed-about 6 cups
- 6 Ounces Canadian Bacon cut into bite-sized pieces. Can use any type of ham for this
- 8 Large Eggs
- 2 Cups Milk
- 6 Ounces Gouda Cheese Shredded
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 4 Large Egg Yolks
- ½ Cup Heavy Whipping Cream
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- ½ Cup Butter Softened
- Place the cubed bread in a greased 9 X 13 baking dish. Top with the cut up Canadian Bacon or Ham pieces, and shredded cheese.
- In a large bowl, whisk together the eggs, milk and onion powder. Pour over the top of the ingredients in the pan.
- Sprinkle on the paprika.
- Bake uncovered at 375 degrees Fahrenheit for 50 minutes or until the center is baked through. This can be tested using a knife inserted into the center. If it comes out clean, the center is done.
Making the Hollandaise Sauce
- While the bread, ham, and cheese mixture is in the oven, start the Hollandaise sauce. However, I generally wait till the last 10-15 minutes of baking to even start the sauce. It goes together very quickly.
- Using a metal bowl over simmering water or a double boiler, whisk the egg yolks until blended.
- Add the cream, lemon juice, and mustard; and whisk to combine.
- Add the softened butter and whisk continuously a minute or two until the sauce is thick enough to coat a metal spoon.
- The sauce is ready for pouring over the Eggs Benedict Casserole.
Storing LeftoversThis is a wonderful recipe to reserve as a leftover. I store the bread casserole separately from the sauce. However, they are both in airtight containers in the refrigerator for food safety. They will keep up to 4 days. To reheat, the bread casserole can be placed back in the oven to bake until warmed through, approximately 20 minutes at 350 degrees F. However, this is a nice one to microwave one piece at a time. I microwave the sauce too, just 30 seconds at a time, and pour it over my piece of Eggs benedict casserole. The sauce is still rich and velvety over the warmed bread mixture.
Freezing the Breakfast CasseroleThis can be frozen both before baking and after it is baked. Just make sure it is in a container that can go from the freezer to the oven safely when heating it up. Add an extra 30-45 minutes to the baking time as it is frozen. However, I would make the Hollandaise sauce fresh and not freeze that. It only takes a few minutes to make this sauce while the casserole is in the oven baking.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.