Eggs Benedict Casserole takes everything you love about the brunch classic – toasty English muffins, savory ham, silky hollandaise, and a runny egg – and bakes it into a single dish you can assemble the night before. If you have ever stood at the stove poaching eggs for a crowd while the hollandaise breaks, this recipe is the fix: one 9×13 pan, no last-minute egg juggling, and the same rich, lemony, buttery flavor everyone expects.
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The technique is simple. Cubed English muffins soak in a seasoned egg-and-milk custard, layered with diced ham or Canadian bacon, then bake until the center hits 160F (71C). The hollandaise is poured over the top in the last few minutes so it stays glossy instead of splitting – think of it as a sauce that finishes in the oven's ambient heat rather than on direct flame.
This is a make-ahead recipe, which is the real advantage. The custard needs at least 2 hours in the refrigerator for the bread to hydrate, and overnight is better. That means brunch for six is mostly done before your guests arrive, and the oven does the rest.
Why You'll Love This Recipe
About the Ingredients
6 cups (about 8 muffins, 340g) cubed English muffins, day-old preferred
Stale bread is the point here – it absorbs custard without turning to paste. If you only have fresh muffins, cube them and toast at 300F (150C) for 8 minutes to dry them out. Sourdough or brioche cubes work as a swap.
8 oz (225g) diced ham steak or Canadian bacon, cut into 1/2-inch pieces
Canadian bacon is leaner and more traditional for eggs Benedict; ham steak is saltier and cheaper. For a vegetarian version, use 8 oz sauteed mushrooms or a plant-based ham substitute.
8 large eggs
Large eggs, about 50g each, give the custard its structure. Bring them to room temperature for 20 minutes so they blend smoothly and bake evenly.
2 cups (480ml) whole milk
Whole milk keeps the custard rich; 2% works but gives a slightly firmer set. For a dairy-free version, unsweetened oat milk is the closest match in body.
1/2 cup (120ml) heavy cream
The fat in cream prevents a rubbery texture. Half-and-half is a fine substitute – just expect a marginally looser custard.
1 tsp kosher salt and 1/2 tsp black pepper
Kosher salt flakes are less dense than table salt, so if you only have table salt, use 3/4 tsp. Fresh-cracked pepper tastes noticeably brighter than pre-ground.
1/2 tsp onion powder and 1/4 tsp cayenne
Cayenne does not make it spicy – it wakes up the eggs and hollandaise. Smoked paprika is a good substitute if you want a smokier profile.
1 cup (240ml) hollandaise sauce, homemade or good-quality jarred
Homemade blender hollandaise takes 5 minutes; jarred is the reliable shortcut. Buy a brand with butter or egg yolk listed first, not soybean oil.
2 tbsp chopped fresh chives or parsley, for garnish
Chives give the classic oniony bite; parsley is milder. Dill also works surprisingly well with the ham and lemon.
Tips & Tricks
Dry the bread first
Day-old or lightly toasted English muffin cubes hold their shape and soak up custard evenly. Fresh, soft bread turns the casserole into mush.
Do not skip the rest
The 2-hour (or overnight) chill is what lets the custard penetrate the bread. Baking immediately gives you dry pockets and a wet bottom.
Watch the internal temperature
Pull the casserole at 160F (71C) in the center. Overbaking past 170F (77C) is the number one cause of watery, weeping eggs.
Add hollandaise late
Pour or dollop it over the top in the final 10 minutes. Baking it the whole time causes the emulsion to break and turn greasy.
Pro Tips
Step-by-Step Instructions
1. Prep the oven and pan
Heat the oven to 350F (175C) and butter a 9×13-inch baking dish well, corners included. If you plan to bake it the next morning, you can skip preheating now and do it then.
2. Toast the bread cubes
Spread the English muffin cubes on a sheet pan and toast at 350F (175C) for 8 minutes until dry and lightly golden at the edges. This step is the insurance policy against a soggy casserole.
3. Layer bread and ham
Scatter half the toasted cubes in the buttered dish, add all the diced ham in an even layer, then top with the remaining cubes. Press down gently so the layers settle.
4. Whisk the custard
In a large bowl, whisk the eggs, milk, cream, salt, pepper, onion powder, and cayenne until fully uniform and slightly frothy, about 60 seconds. No streaks of yolk should remain.
5. Soak overnight
Pour the custard evenly over the bread and ham, pressing the cubes down so they absorb liquid. Cover and refrigerate at least 2 hours, or overnight for the best texture.
6. Bake to temperature
Bake uncovered at 350F (175C) for 30 to 35 minutes, until the edges bubble and the center registers 160F (71C) on an instant-read thermometer. The top should be golden and puffed.
7. Finish with hollandaise
Spoon the hollandaise over the top and return to the oven for 8 to 10 minutes at 350F (175C), until the sauce is glossy and heated through but not browning. Do not let it boil.
8. Rest and serve
Rest the casserole 10 minutes, then scatter with chives or parsley and cut into six squares. Serve warm with extra lemon wedges on the side.
Delicious Variations
Smoked Salmon Version
Swap the ham for 6 oz flaked cold-smoked salmon added after baking, and fold 1 tbsp capers into the hollandaise.
Spicy Chorizo Bake
Replace the ham with 8 oz cooked crumbled chorizo and add 1/4 tsp smoked paprika to the custard for a smoky, spicy brunch.
Vegetarian Spinach-Mushroom
Use 8 oz sauteed mushrooms and 5 oz squeezed-dry thawed spinach instead of ham, and add 1/4 cup grated Parmesan to the custard.
How to Store Eggs Benedict Casserole
Refrigerator
Store cooled leftovers in an airtight container for up to 3 days. Keep any extra hollandaise separately, as it does not reheat well once mixed in.
Freezer
Freeze baked portions without hollandaise for up to 2 months, wrapped tightly. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat covered at 325F (165C) for 15 to 20 minutes until it reaches 165F (74C), then add fresh hollandaise. Microwaving works in a pinch but toughens the eggs.
Frequently Asked Questions
Q: Can I make Eggs Benedict Casserole the night before?
Yes, and it is actually the best way to make it. Assemble the casserole, cover it, and refrigerate up to 24 hours; the long soak gives you the creamiest custard. Add 5 to 10 extra minutes of bake time if it goes into the oven cold.
Q: Can I use jarred hollandaise sauce instead of homemade?
Absolutely. A good-quality jarred hollandaise saves time and works well when warmed gently and whisked with a squeeze of lemon. Check the label and choose one with butter or egg yolk high in the ingredient list.
Q: Why is my casserole watery?
Watery casseroles almost always come from underbaked eggs or wet add-ins like un-drained spinach. Bake until the center hits 160F (71C), and always squeeze moisture out of vegetables before layering.
Q: Can I use regular bread instead of English muffins?
Yes, but choose a sturdy, stale bread like sourdough or French bread cut into 1-inch cubes. Soft sandwich bread dissolves into the custard and gives you a mushy texture rather than distinct layers.
Q: How do I know when the casserole is done?
The center should read 160F (71C) on an instant-read thermometer, and the edges should be bubbling with a golden, puffed top. If the center still jiggles like liquid, give it 5 more minutes and check again.
Assemble it tonight, bake it tomorrow, and serve brunch without the stovetop chaos. If you make it, tell me in the comments whether you went classic ham or one of the variations – and snap a photo of that first golden slice. Stay safe, stay informed.
Eggs Benedict Casserole
Eggs Benedict Casserole turns the classic brunch plate into one make-ahead baked dish with English muffins, ham, and creamy hollandaise.
🧂 Ingredients
- 6 cups (about 8 muffins, 340g) cubed English muffins, day-old preferred
- 8 oz (225g) diced ham steak or Canadian bacon, cut into 1/2-inch pieces
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 tsp onion powder and 1/4 tsp cayenne
- 1 cup (240ml) hollandaise sauce, homemade or good-quality jarred
- 2 tbsp chopped fresh chives or parsley, for garnish
📋 Instructions
- 1Prep the oven and pan — Heat the oven to 350F (175C) and butter a 9×13-inch baking dish well, corners included. If you plan to bake it the next morning, you can skip preheating now and do it then.
- 2Toast the bread cubes — Spread the English muffin cubes on a sheet pan and toast at 350F (175C) for 8 minutes until dry and lightly golden at the edges. This step is the insurance policy against a soggy casserole.
- 3Layer bread and ham — Scatter half the toasted cubes in the buttered dish, add all the diced ham in an even layer, then top with the remaining cubes. Press down gently so the layers settle.
- 4Whisk the custard — In a large bowl, whisk the eggs, milk, cream, salt, pepper, onion powder, and cayenne until fully uniform and slightly frothy, about 60 seconds. No streaks of yolk should remain.
- 5Soak overnight — Pour the custard evenly over the bread and ham, pressing the cubes down so they absorb liquid. Cover and refrigerate at least 2 hours, or overnight for the best texture.
- 6Bake to temperature — Bake uncovered at 350F (175C) for 30 to 35 minutes, until the edges bubble and the center registers 160F (71C) on an instant-read thermometer. The top should be golden and puffed.
- 7Finish with hollandaise — Spoon the hollandaise over the top and return to the oven for 8 to 10 minutes at 350F (175C), until the sauce is glossy and heated through but not browning. Do not let it boil.
- 8Rest and serve — Rest the casserole 10 minutes, then scatter with chives or parsley and cut into six squares. Serve warm with extra lemon wedges on the side.
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.
