There’s nothing like the soft crackle as you slice into a bubbling, golden-edged Eggs Benedict Casserole straight from the oven. I’ve tested this dish on sleepy weekend mornings and busy brunch parties, tweaking ratios until every bite revealed tender muffin pockets soaked in rich, eggy custard. The kitchen filled with a nutty toasted scent, and I learned that a quick rest after baking brings out a silkier texture.
Why You’ll Love Eggs Benedict Casserole
- A hands-off bake that feeds a crowd without fuss.
- Layers of ham and English muffin soak up a creamy egg custard.
- Bakes into a glossy, golden-topped breakfast centerpiece.
- Inspired by classic brunch with home-tested twists.
A Little Background
My first attempt with leftover English muffins in winter led to a slightly gummy center—so I upped the bake by five minutes and let it rest. That simple fix transformed it into a brunch recipe I now revisit every holiday morning, filling the house with fragrant steam and soft bubbling noises.
Key Ingredients for Eggs Benedict Casserole
- English muffins: provide nooks to catch custard; day-old is best for texture.
- Diced ham: adds savory saltiness; swap for Canadian bacon if you like.
- Large eggs: create the custard; room temperature helps even baking.
- Milk: thins out eggs; whole milk yields a silkier bite.
- Shredded cheddar: melts into a bubbling, golden crust.
How to Make Eggs Benedict Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking dish until it gleams.
- Arrange 12 muffin halves—cut side up—and scatter 12 oz diced ham over them.
- In a bowl, whisk 8 eggs, 2 cups milk, 1 tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder until glossy smooth.
- Pour custard mixture evenly over muffins and ham, pressing gently so each piece soaks up liquid.
- Sprinkle 2 cups cheddar on top, covering every edge.
- Bake 30–35 minutes, until edges turn golden and an inserted knife comes out clean.
- Let rest 5 minutes—this sets the interior and helps you slice neat squares.
Pro Tips & Troubleshooting
- For fluffier custard, beat eggs until pale ribbons form—I found it adds air for a lighter bite.
- If the casserole browns too fast, tent with foil at minute 25 to avoid burnt edges.
- Stir in a handful of chopped chives before baking for a fresh herbal note.
- Doubling? Use two dishes and extend bake by 10 minutes; halving cuts bake to 25 minutes.
Storage & Make-Ahead Guide
After cooling, cover and refrigerate within 2 hours. Keeps 3–4 days in the fridge—reheat at 325°F until warmed through. For freeze-ahead, wrap tightly and store up to 2 months; thaw overnight, then bake at 350°F for 15 minutes. Always check internal temp reaches 165°F.
Serving Suggestions
Serve with a dollop of hollandaise sauce, fresh lemon wedges, or a side of wilted spinach. A crisp green salad with vinaigrette balances the rich, cheesy mouthfeel.
Frequently Asked Questions
- How long does Eggs Benedict Casserole stay fresh? Store covered in the fridge up to 4 days. Always check for off-smells before reheating.
- Can I freeze Eggs Benedict Casserole? Yes—cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge.
- What can I use instead of English muffins? Cubed sourdough or brioche work beautifully and add a lightly sweet base.
- Is there a dairy-free version of this casserole? Swap milk for unsweetened almond or oat milk and use vegan cheese shreds.
- How do I reheat without drying it out? Cover with foil and bake at 325°F until just warmed—about 10 minutes for a single serving.
- Can I add vegetables? Absolutely. Sautéed spinach, mushrooms, or diced bell peppers fold in easily.
Final Thoughts
After countless weekend trials, this Eggs Benedict Casserole holds a top spot for its comforting golden crust and silky custard. My go-to is a drizzle of hollandaise and a sprinkle of fresh chives. I can’t wait to hear how you make it your own—drop a comment and share your brunch wins!
More Recipes You’ll Love
- Classic Eggs Benedict – master poached eggs & hollandaise for brunch
- Hollandaise Sauce – creamy sauce to top your casserole
- Sausage, Egg & Cheese Muffins – grab-and-go breakfast with a savory twist
- Simple Avocado Toast with Egg – fresh brunch side that complements custardy bakes
Eggs Benedict Casserole
Ingredients
Eggs Benedict Casserole
- 6 English muffins split and torn into bite-sized pieces
- 1 pound Canadian bacon chopped
- 8 eggs large
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 2 cups shredded cheddar cheese
To Serve
- 1 batch Hollandaise sauce homemade or store-bought
Instructions
Eggs Benedict Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Spread English muffin pieces in the dish, then top evenly with chopped Canadian bacon.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, garlic powder and onion powder until smooth.
- Pour the egg mixture over the muffins and bacon, pressing gently so pieces absorb custard.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 40–45 minutes, until the top is golden and a knife inserted in the center comes out clean.
- Remove casserole and let rest for 10 minutes to set.
To Serve
- Serve warm with hollandaise sauce drizzled on top.