Eggs Benedict Casserole takes everything you love about the classic brunch plate and rebuilds it as a single baking dish you assemble the night before. Instead of poaching eggs one at a time while your guests wait, you layer toasted English muffin cubes, diced ham, and a seasoned egg custard, then let the fridge do the work overnight. In the morning you pour over a quick blender hollandaise and bake until the top is golden and the center is just set.
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Think of the overnight rest as a marinade for bread. The custard needs time to soak into the muffin cubes, which is what gives you a tender, bread-pudding-like interior rather than dry, crunchy bread floating in raw egg. If you skip the rest, the bake still works, but the texture will be uneven.
This is the recipe I bring to holiday mornings and potlucks because it scales cleanly, holds well, and needs no last-minute poaching. One dish, one oven, feed eight people without breaking a sweat.
Why You'll Love This Recipe
About the Ingredients
6 cups (about 10 oz / 285g) English muffins, cut into 1-inch cubes
Use day-old or lightly toasted muffins so they hold their shape. Sourdough or stale French bread works as a substitute if you cannot find English muffins.
2 cups (about 10 oz / 285g) cooked ham, diced into 1/2-inch pieces
Deli ham, leftover spiral ham, or thick-cut bacon all work. If using bacon, cook it crisp first and drain the fat so the casserole does not turn greasy.
8 large eggs
Room-temperature eggs blend into a smoother custard. For a richer custard, swap 2 whole eggs for 4 yolks.
2 cups (480ml) whole milk
Whole milk gives the creamiest set; 2% works but is slightly thinner. For dairy-free, use unsweetened oat milk plus 1 extra tablespoon of butter.
1/2 cup (120ml) heavy cream
Heavy cream adds body and richness. Half-and-half is a fine substitute, though the custard will be a touch looser.
1 teaspoon onion powder
Onion powder dissolves into the custard for even flavor. Garlic powder can replace it if you prefer a sharper note.
1/2 teaspoon smoked paprika
Smoked paprika adds a subtle smoky background that pairs well with ham. Sweet paprika is a milder substitute.
1/2 teaspoon kosher salt
Kosher salt flakes season gently; use half the amount if you only have fine table salt. Taste the custard before pouring.
1/4 teaspoon black pepper
Fresh-cracked pepper is best. White pepper works if you want the custard to stay pale and uniform.
3/4 cup (170g) unsalted butter, melted
Melted butter goes into the blender hollandaise. Salted butter works too; just reduce the added salt in the sauce.
3 large egg yolks
Yolks emulsify the hollandaise. Save the whites for an omelet or freeze them for later.
2 tablespoons fresh lemon juice
Fresh juice is essential for real hollandaise tang. Bottled lemon juice tastes flat and slightly metallic here.
Tips & Tricks
- Toast the muffin cubes for 8-10 minutes at 300F (150C) before layering. This dries the surface so the cubes absorb custard without turning to mush.
- Pour the custard slowly and press the bread down with a spatula so every cube gets soaked. Dry pockets on top bake into hard, crusty patches.
- Bake in a water bath or place the dish on a rimmed sheet pan with 1 cup of hot water. The steam buffers the heat and prevents a rubbery, overcooked custard.
- Let the casserole rest 10 minutes after baking. The custard finishes setting as it cools, so slicing too early gives you a runny center.
Pro Tips
Step-by-Step Instructions
1. Toast the muffins
Heat the oven to 300F (150C). Spread the English muffin cubes on a sheet pan and toast for 8-10 minutes, until dry and faintly golden at the edges. This step is what keeps the casserole from turning soggy.
2. Layer the base
Grease a 9×13-inch baking dish with butter or nonstick spray. Scatter half the toasted cubes across the bottom, add all the diced ham in an even layer, then top with the remaining cubes.
3. Whisk the custard
In a large bowl, whisk the 8 eggs, milk, cream, onion powder, smoked paprika, salt, and pepper until fully combined and slightly frothy, about 1 minute.
4. Soak overnight
Pour the custard evenly over the bread and ham. Press the cubes down with a spatula so they soak. Cover tightly and refrigerate at least 8 hours or up to 24 hours.
5. Blend the hollandaise
In a blender, combine the melted butter, 3 egg yolks, and lemon juice. Blend on high for 30 seconds until pale, thick, and glossy. Refrigerate until ready to bake.
6. Bake the casserole
Heat the oven to 350F (175C). Pour the hollandaise evenly over the chilled casserole. Bake uncovered for 35-40 minutes, until the edges bubble and the top is golden brown and an instant-read thermometer reads 160F (71C) in the center.
7. Rest and slice
Let the casserole rest on a wire rack for 10 minutes so the custard finishes setting. Cut into 8 squares and serve warm, spooning any pan sauce over each portion.
Delicious Variations
Smoked Salmon Benedict
Replace the ham with 8 oz of flaked cold-smoked salmon and add 2 tablespoons of chopped fresh dill to the custard.
Spinach and Mushroom
Swap the ham for 2 cups of sauteed mushrooms and 5 oz of thawed, squeezed-dry frozen spinach for a vegetarian version.
Spicy Chorizo
Use 2 cups of cooked crumbled chorizo and add 1/2 teaspoon of chipotle powder to the custard for a smoky, spicy brunch bake.
How to Store Eggs Benedict Casserole (Overnight Breakfast Casserole)
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any extra hollandaise separately and use within 2 days.
Freezer
Freeze baked portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating; the texture is best when frozen without the hollandaise topping.
Reheating
Reheat individual portions covered in a 325F (165C) oven for 12-15 minutes, or microwave in 45-second bursts until hot. Covering the dish keeps the custard from drying out.
Frequently Asked Questions
Q: Can I make Eggs Benedict Casserole ahead of time?
Yes, that is the whole point of this recipe. Assemble the casserole up to 24 hours ahead and refrigerate it covered, then pour on the hollandaise and bake the next morning.
Q: How do I know when the egg casserole is done?
The center should read 160F (71C) on an instant-read thermometer and the edges should be bubbling. A knife inserted in the middle should come out clean with no liquid egg.
Q: Can I use bacon instead of ham?
Absolutely, and it tastes great. Cook 12 slices of bacon until crisp, crumble it, and drain the fat well so the casserole does not bake up greasy.
Q: Why did my casserole turn out watery?
The bread was likely too fresh or the custard did not soak long enough. Toast the cubes and refrigerate at least 8 hours so the bread absorbs the liquid before baking.
Q: Can I freeze this breakfast casserole?
Yes, baked portions freeze well for up to 2 months. Thaw overnight in the fridge and reheat covered so the custard stays moist.
Assemble it tonight, bake it tomorrow, and serve brunch without the stovetop chaos. If you make this Eggs Benedict Casserole, leave a rating and tell me how your hollandaise turned out. Stay safe, stay informed.
Eggs Benedict Casserole (Overnight Breakfast Casserole)
Eggs Benedict Casserole turns English muffins, ham, and eggs into a make-ahead brunch bake with creamy hollandaise baked right in.
🧂 Ingredients
- 6 cups (about 10 oz / 285g) English muffins, cut into 1-inch cubes
- 2 cups (about 10 oz / 285g) cooked ham, diced into 1/2-inch pieces
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup (170g) unsalted butter, melted
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
📋 Instructions
- 1Toast the muffins — Heat the oven to 300F (150C). Spread the English muffin cubes on a sheet pan and toast for 8-10 minutes, until dry and faintly golden at the edges. This step is what keeps the casserole from turning soggy.
- 2Layer the base — Grease a 9×13-inch baking dish with butter or nonstick spray. Scatter half the toasted cubes across the bottom, add all the diced ham in an even layer, then top with the remaining cubes.
- 3Whisk the custard — In a large bowl, whisk the 8 eggs, milk, cream, onion powder, smoked paprika, salt, and pepper until fully combined and slightly frothy, about 1 minute.
- 4Soak overnight — Pour the custard evenly over the bread and ham. Press the cubes down with a spatula so they soak. Cover tightly and refrigerate at least 8 hours or up to 24 hours.
- 5Blend the hollandaise — In a blender, combine the melted butter, 3 egg yolks, and lemon juice. Blend on high for 30 seconds until pale, thick, and glossy. Refrigerate until ready to bake.
- 6Bake the casserole — Heat the oven to 350F (175C). Pour the hollandaise evenly over the chilled casserole. Bake uncovered for 35-40 minutes, until the edges bubble and the top is golden brown and an instant-read thermometer reads 160F (71C) in the center.
- 7Rest and slice — Let the casserole rest on a wire rack for 10 minutes so the custard finishes setting. Cut into 8 squares and serve warm, spooning any pan sauce over each portion.
Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.
