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★ Why You'll Love this Recipe ★
Quick and Easy
Get the flavor of Eggs Benedict without poaching any eggs or piecing together individual dishes.
Made with Canadian bacon or ham, eggs, and bakery croissants — this easy breakfast casserole takes just 10 minutes to prep and about 35 minutes total.
With 15g of protein per serving, it's a great start to reaching your protein goals for the day.
It's All About the Hollandaise
Creamy homemade Hollandaise sauce gives this casserole that classic Eggs Benedict flavor. Make your own or use a Hollandaise sauce mix when you need a shortcut.
Made with Buttery Croissants
I prefer croissants instead of traditional English muffins. Toasting them first gives the casserole a buttery flavor while helping the pieces hold their texture as they bake with the eggs.
Perfect for Special Mornings
Serve this Eggs Benedict casserole for Christmas morning, Easter, Mother's Day, showers, or weekend brunch. It makes 6 servings and is easy to double for a crowd.
For a full brunch spread, pair this Eggs Benedict breakfast casserole with a fresh fruit salad with maple-ginger dressing, some homemade Strawberry Toaster Strudels and Cinnamon Muffins with Streusel Topping.
★ Ingredients You'll Need ★
Just a handful of ingredients come together to make this easy Eggs Benedict casserole:
Here's everything you'll need to make this Eggs Benedict casserole:
- Croissants. I prefer buttery bakery croissants, but English muffins work too. Toasting them first helps prevent a soggy casserole.
- Eggs. The base of the breakfast casserole.
- Ham. Deli ham keeps things easy. Canadian bacon can be used for a more traditional Eggs Benedict flavor.
- Butter. For greasing the baking dish and adding extra buttery flavor.
- Hollandaise sauce. Use homemade Hollandaise or a sauce mix for a shortcut.
- Chives. Optional, for a fresh finish and a little color.
★ How to Make this Recipe ★
The casserole itself is very easy to prepare. You can make your own Hollandaise sauce or use a packet to save time.
- Tear croissants in pieces.
- Layer croissant pieces in a greased baking dish.
- Add pieces of cooked ham.
- Whisk eggs and pour over casserole. Season with salt and pepper.
- Make Holladaise sauce.
- Bake casserole then top with Hollandaise sauce and chives for garnish.
Making the Hollandaise Sauce
The sauce is what really tops off the flavor of this dish and there are a few ways to make Hollandaise sauce.
Use a Sauce Mix Packet
You can use a Hollandaise sauce packet which you can find in the aisle with other recipe mixes and dressings. It's a dry powder and you cook it along with milk and butter.
Make Your Own Sauce
It's surprisingly easy to make Hollandaise sauce. If you can cook eggs, then you can make Hollandaise sauce. It's not much more complicated that the dry packet.
Check out my recipe for Hollandaise sauce here which includes a quick how-to video to show you to process.
★ Tips & FAQs ★
Yes. Assemble the casserole, cover and refrigerate, then bake when you're ready to serve. For best results, prepare the Hollandaise sauce fresh while the casserole bakes.
Yes. English muffins are traditional for Eggs Benedict and work well in this casserole. I prefer croissants for their buttery flavor and softer texture.
Yes. Canadian bacon gives the casserole a more traditional Eggs Benedict flavor. Deli ham is an easy and affordable substitute.
The eggs should be set in the center with no liquid remaining. Bake time can vary depending on the size and depth of your baking dish.
★ More Breakfast Recipes ★
Browse my breakfast casseroles or try these egg recipes:
Eggs Benedict Casserole with Croissants
Equipment
Ingredients
- 3 large croissants or English muffins but I do prefer croissants!
- 2 tablespoon butter
- 8 eggs
- 4 slices deli ham chopped into 1" squares
- salt and pepper to taste
Sauce
- 1 cup Hollandaise sauce
Garnish
- fresh chives optional
Mighty Mrs. is a #WalmartPartner.
Instructions
- Tear croissants into bite-sized pieces and lightly toast using a toaster oven or place directly on the oven rack using a conventional oven set to 375ºF for about 3-5 minutes or until crispy and light golden brown.
- Use butter to grease a large casserole dish.
- Whisk eggs together in a large bowl and add salt and pepper.
- Add toasted croissant pieces and chopped ham to casserole dish. Pour eggs over top.
- Cover with foil and bake at 350˚F for 20-35 minutes or until eggs are just set (not watery). (Cook time varies greatly with pan size so keep an eye on things! Flatter pans cook faster)
- Top with warm Hollandaise sauce and fresh or dried chives. Cut into squares and serve hot!
Eileen says
Can this recipe be halved and baked in an 8x8 dish?
Angela G. says
Hi Eileen, Yes, you can halve the recipe and bake in a smaller dish. Bake time may need to be shortened. When the casserole is set in the middle, it is done and ready to come out of the oven. Thanks for asking!
Melanie says
Can this dish be frozen and reheated later?
Angela G. says
Hi Melanie, Yes you can freeze this dish. Cover tightly and freeze after baking. To reheat, defrost and bake as directed. Or bake from frozen by covering with foil and bake as directed plus about 2-5 extra minutes to allow for defrosting. Use caution if reheating from frozen using a glass pan as glass can shatter when going from cold to hot too quickly. Best to use an aluminum pan if you're planning to freeze then bake.
Bev says
Could I replace the ham with smoke salmon? And could I use the Pilsbery dough instead of cooked ones?
Angela G. says
Hi Bev, I've never tried making this dish with smoked salmon but that could be something to experiment with. Typically you don't cook smoked salmon, so you may want to add it as a topping instead of baking it in the casserole. If you want to use Pillsbury crescent rolls, I recommend cooking them first, then adding to the casserole. However, I think bakery croissants would taste better.
Claire says
@Bev, crescent rolls and croissants are two different things. Many grocery stores including Aldi, Walmart, and Sam's Club have croissants so they aren't hard to find.
Carol says
If you make it & refrigerate overnight and bake in the morning
do the English muffins or croissants get soggy
Angela G. says
Once you bake it, they combine with the eggs and are moist but not soggy.
Karen says
Did you use a 13x9 or smaller? Sounds delicious!
Angela G. says
Hi Karen, yes I use a 9 x 13 pan.
Sandy Yodet says
I just found this recipe on pinterest and all i can say os WOW! It was delicious. I used up left over ham and i made crescent rolls from the can. When i did the hollandaise sauce i had leftover heavy cream that i used and i did add about 2 more tablespoons of that to make the sauce smoother. Will be making this for an upcoming family reunion.
Thank you so much for posting this
Angela G. says
Hi Sandy! I’m so happy you enjoyed the recipe. Thanks for the review. 😊
Joanna says
Is the nutrition info based on the muffins or crescent rolls??
Angela G. says
Hi Joanna, the Nutrition Facts are based on using bakery croissants. Thanks for asking.
Joanna says
This dish was excellent and so easy to make. I actually made it the night before, added some mozzarella, and baked the next morning. Using the English muffins was more of an Eggs Benedict recipe, as opposed to the crescent rolls, in my opinion. My husband loved this dish and he is horribly picky! Will make again with the English muffins!
Nancy Baker says
I put the casserole together to bake the next morning, the hollandaise sauce seem thick (all most pudding like) how do you recommend to thin it some when reheating in the morning.
Angela G. says
When reheating the hollandaise sauce it will thin out naturally since it’s made of butter, it thickens when cooled and thins when it’s warm. Be sure to heat it slowly on the stovetop on low or microwave it in 15-30 second intervals stirring frequently so that the eggs do not cook too much and make the sauce chunky. If you still want the sauce thinner, stir in a tablespoon or two of milk.
Joanna says
@Nancy Baker, Just an FYI. I used the package hollandaise sauce and it was perfect!
Michelle Wasson says
Good evening Angela,
This sounds absolutely amazing and I can’t wait to make it. I’m in charge of making breakfast on Christmas morning for a my family of 10. There are a couple of healthy eaters in my family, so I’m wondering if you have any ideas for a lower carb alternative to the croissants/English muffins? I may just make this as is and make a smaller breakfast casserole. Do you have any suggestions for a low carb breakfast casserole? Thank you in advance for this recipe and any other recipes you provide. Happy Holidays!
Angela G. says
Hi Michelle, the croissants really make this special, so I would maybe make two like you are thinking! For a lower carb option, you could simply leave the croissants out of the second, smaller casserole. The combination of eggs, ham and Hollandiase sauce would still be really delicious. Hope this helps! Happy holidays to you!!
Michelle Wasson says
@Angela G.,
Thank you! This is very helpful. I’ll let you know how it all worked out. I’m sure everyone will love it.
Take care and again thank you for your help.
Angela G. says
Please do let me know how everything turns out. Happy to help! Take care.
Amy says
Very nice with croissants! Thanks for the recipe. Excited to try this with hash-browns too!
Angela G. says
Hi Amy, the croissants are the secret! Hash browns would be good too. The only thing I don’t personally love is English muffins—a litte ironic!
Lisa says
But then you don’t give the sauce recipe…..really
Angela G. says
Hi Lisa, The Hollandaise sauce recipe is linked right there in the recipe. I even have a video that shows how to make the sauce so I'm confused about what you're saying here.