The first time I ate real eggs Benedict was at a tiny counter cafe off the market square in Bruges, where the server slid the plate across worn marble and told me the hollandaise was whisked by hand at 6 a.m. every morning. I have chased that plate ever since, and this casserole is the closest I have come to serving it to a crowd without standing over a double boiler for an hour.
Advertisements1
This version layers toasted English muffins, salty ham, and a custardy egg soak overnight, then bakes it golden while you blitz a foolproof hollandaise in the blender in under two minutes. It is the kind of dish that makes a Sunday kitchen smell like a Brussels side street in spring, and it feeds six people without anyone hovering at the stove.
I started making it for family birthdays because poaching twelve eggs to order is a young person's game. Now the casserole goes in the oven, the hollandaise goes in a warm jug, and I actually sit down with my coffee. Explore beyond the guidebook, and you end up with recipes like this one.
Why You'll Love This Recipe
About the Ingredients
12 large eggs
Use fresh large eggs for the custard; if you are scaling up, add one extra egg per two servings. Pasteurized carton eggs work in a pinch but set slightly softer.
2 1/2 cups (600ml) whole milk
Whole milk gives the custardy richness this bake needs. Swap in half-and-half for a denser set, or unsweetened oat milk if you need it dairy-free.
1/2 cup (120ml) heavy cream
The cream keeps the custard from turning rubbery. If you are out, use an equal amount of whole milk plus one extra egg yolk.
6 English muffins, split and toasted
Toasting is non-negotiable, it keeps the bread from dissolving. Sourdough English muffins or day-old brioche both work beautifully here.
12 oz (340g) thinly sliced ham
Look for good deli ham sliced thin so it drapes rather than clumps. Canadian bacon is the classic swap, and crisped prosciutto is my favorite splurge.
1 1/2 cups (150g) shredded Gruyere
Gruyere melts nutty and nutty-sharp. Sharp white cheddar or a smoked gouda are both excellent substitutions.
3/4 tsp kosher salt
Kosher salt flakes season more evenly than fine table salt. If using table salt, cut this to 1/2 teaspoon.
1/2 tsp freshly ground black pepper
Fresh-cracked pepper blooms in the custard as it bakes. White pepper is a subtler option if you dislike visible flecks.
1/2 tsp smoked paprika
Smoked paprika adds a whisper of campfire that plays off the ham. Sweet paprika works, but you lose that smoky edge.
3 large egg yolks, for the hollandaise
Room-temperature yolks emulsify far more easily. Save the whites for a meringue or an egg white omelet the next morning.
1 tbsp fresh lemon juice, for the hollandaise
Fresh juice, never bottled, keeps the sauce bright. A splash of white wine vinegar is a tangy alternative.
1 cup (225g) unsalted butter, melted hot, for the hollandaise
Hot melted butter is what makes the blender emulsion hold. Ghee works too and adds a toasted note.
Tips & Tricks
- Toast the muffins well and let them cool before layering, otherwise they steam and turn to mush under the custard.
- Pour the egg mixture slowly and press the layers down with a spatula so every cube of muffin soaks evenly.
- Let the casserole rest 10 minutes out of the oven before cutting, this is what gives you clean squares instead of a scramble.
- Make the hollandaise last and keep it in a warm jug, not on direct heat, or it will break and turn grainy.
Pro Tips
Step-by-Step Instructions
1. Toast the muffins
Heat the oven to 350F (175C). Split the English muffins, lay them cut-side up on a sheet pan, and toast for 8 to 10 minutes until the edges are crisp and light golden. Cool completely, then tear or cut into 1-inch pieces.
2. Layer the casserole
Butter a 9×13-inch baking dish. Spread half the muffin pieces in the bottom, drape half the ham over them, and scatter half the Gruyere. Repeat with the remaining muffins, ham, and cheese, pressing gently so the layers settle.
3. Whisk the custard
In a large bowl, whisk the 12 eggs, milk, cream, salt, pepper, and smoked paprika until completely uniform and slightly frothy, about 60 seconds. Pour evenly over the layered casserole.
4. Chill overnight
Cover tightly with foil and refrigerate at least 8 hours or up to 24. The muffins should feel fully saturated and spongy when you press them the next morning, that is your cue the soak is done.
5. Bake until set
Let the dish sit at room temperature for 20 minutes, then bake covered at 350F (175C) for 25 minutes. Uncover and bake 15 to 20 minutes more, until the top is golden brown, the edges are bubbling, and the center registers 160F (71C) on an instant-read thermometer.
6. Blend the hollandaise
While it bakes, blend the 3 egg yolks and lemon juice for 20 seconds. With the blender running on low, stream in the hot melted butter in a thin ribbon until the sauce is thick, pale, and glossy, about 60 seconds. Season with a pinch of salt.
7. Rest and serve
Let the casserole rest 10 minutes so the custard firms up, then cut into 6 squares. Spoon or zigzag warm hollandaise over each portion and finish with chives or a crack of pepper.
Delicious Variations
Smoked Salmon Benedict
Swap the ham for 8 ounces of cold-smoked salmon added after baking, and fold fresh dill into the hollandaise.
Green Chile Version
Replace the ham with roasted poblano strips and use pepper jack cheese, then spike the hollandaise with lime juice.
Mushroom Florentine
Layer sauteed cremini mushrooms and wilted spinach instead of ham for a meatless bake that still tastes decadent.
How to Store Eggs Benedict Casserole with Hollandaise Sauce
Refrigerator
Store leftovers covered in the refrigerator for up to 3 days. Keep the hollandaise in a separate airtight container and use within 2 days.
Freezer
Freeze the baked casserole in individual portions wrapped tightly for up to 2 months. Do not freeze the hollandaise, it will break on thawing.
Reheating
Reheat squares covered at 325F (165C) for 12 to 15 minutes until steaming. Warm hollandaise gently in a bowl set over simmering water, whisking until pourable.
Frequently Asked Questions
Q: Can I make Eggs Benedict Casserole ahead of time?
Yes, this casserole is designed to be assembled up to 24 hours ahead and refrigerated overnight. Just let it sit at room temperature for 20 minutes before baking so it cooks evenly. You can also bake it fully a day ahead and reheat covered at 325F (165C).
Q: Why did my hollandaise sauce break?
Hollandaise breaks when the butter is added too fast or too hot, so stream it in slowly with the blender running. If it does break, whisk in a teaspoon of hot water at a time until it comes back together. Starting with room-temperature yolks prevents most failures.
Q: How do I know when the casserole is fully cooked?
The center should read 160F (71C) on an instant-read thermometer and the custard should look set with no jiggle. The top will be golden brown and the edges bubbling. If the center still wobbles, bake 5 more minutes and check again.
Q: Can I use Canadian bacon instead of ham?
Absolutely, Canadian bacon is the traditional eggs Benedict protein and works beautifully here. Slice it thin and layer it the same way, and expect a slightly leaner, less salty bake. Crisped prosciutto is another great option if you want crunch.
Q: What do I serve with Eggs Benedict Casserole?
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Fresh fruit, roasted asparagus, or a bloody mary round out a proper brunch spread. Skip heavy starches, the casserole is already rich.
Make this Eggs Benedict Casserole for your next slow Sunday and watch the table go quiet in the best way. If you try it, tell me whether you went classic ham or smoked salmon, and tag your brunch photos so I can see those golden squares. Explore beyond the guidebook.
Eggs Benedict Casserole with Hollandaise Sauce
Eggs Benedict Casserole with Hollandaise Sauce turns the brunch classic into a make-ahead bake with buttery English muffins, ham, and silky blender hollandaise.
🧂 Ingredients
- 12 large eggs
- 2 1/2 cups (600ml) whole milk
- 1/2 cup (120ml) heavy cream
- 6 English muffins, split and toasted
- 12 oz (340g) thinly sliced ham
- 1 1/2 cups (150g) shredded Gruyere
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 3 large egg yolks, for the hollandaise
- 1 tbsp fresh lemon juice, for the hollandaise
- 1 cup (225g) unsalted butter, melted hot, for the hollandaise
📋 Instructions
- 1Toast the muffins — Heat the oven to 350F (175C). Split the English muffins, lay them cut-side up on a sheet pan, and toast for 8 to 10 minutes until the edges are crisp and light golden. Cool completely, then tear or cut into 1-inch pieces.
- 2Layer the casserole — Butter a 9×13-inch baking dish. Spread half the muffin pieces in the bottom, drape half the ham over them, and scatter half the Gruyere. Repeat with the remaining muffins, ham, and cheese, pressing gently so the layers settle.
- 3Whisk the custard — In a large bowl, whisk the 12 eggs, milk, cream, salt, pepper, and smoked paprika until completely uniform and slightly frothy, about 60 seconds. Pour evenly over the layered casserole.
- 4Chill overnight — Cover tightly with foil and refrigerate at least 8 hours or up to 24. The muffins should feel fully saturated and spongy when you press them the next morning, that is your cue the soak is done.
- 5Bake until set — Let the dish sit at room temperature for 20 minutes, then bake covered at 350F (175C) for 25 minutes. Uncover and bake 15 to 20 minutes more, until the top is golden brown, the edges are bubbling, and the center registers 160F (71C) on an instant-read thermometer.
- 6Blend the hollandaise — While it bakes, blend the 3 egg yolks and lemon juice for 20 seconds. With the blender running on low, stream in the hot melted butter in a thin ribbon until the sauce is thick, pale, and glossy, about 60 seconds. Season with a pinch of salt.
- 7Rest and serve — Let the casserole rest 10 minutes so the custard firms up, then cut into 6 squares. Spoon or zigzag warm hollandaise over each portion and finish with chives or a crack of pepper.
Elena writes about travel and cultural immersion, focusing on off-the-beaten-path destinations and authentic experiences. She shares practical advice for budget-conscious travelers who want to connect with local communities.
