Love Eggs Benedict but don't love all the time it takes to make? Then this easy baked Eggs Benedict casserole is for you! Made with flaky, buttery croissants. Delicious!
Love Eggs Benedict but don't love all the time it takes to make a plate for everyone? Well then this easy, baked Eggs Benedict casserole is for you!
Made with buttery, bakery-fresh croissants, this casserole is absolutely THE BEST.
★ Why You'll Love this Recipe ★
Anyone who loves Eggs Benedict will love this casserole! It makes a delicious breakfast dish much easier to prepare and also creates multiple servings at one.
That creamy-tart flavor of Hollandaise sauce is oh-so-good. This casserole, topped with a generous amount of homemade Hollandaise sauce, has all the flavor of classic Eggs Benedict without all the work of preparing individual servings.
This brunch or breakfast dish is easy to prepare and is pretty enough to serve for special occasions. Great for a bridal or baby shower or for celebrating Mother's Day!
SO good. SO easy! Win-win!
★ Ingredients You'll Need ★
This breakfast casserole is seriously so delicious you won't believe how easy it is to make!
Here's everything you'll need to make this Eggs Benedict casserole:
- Bakery croissants. You can use traditional English muffin but I love the flaky texture of croissants.
- Butter. For greasing the baking dish for easy removal.
- Eggs. Of course! You'll need plenty of eggs for the casserole as well as the Hollandaise sauce.
- Deli ham. Choose your favorite type of ham. Thick sliced ham from the deli is going to give your casserole the best flavor and texture. However, pre-packaged sliced and chopped or diced ham works too. My favorite is black forest ham. The edges add a bit more flavor.
- Hollandaise sauce. See below for a link to the recipe with a how-to video. You'll need egg yolks, lemon juice, cayenne pepper, and butter.
- Dried or fresh chives. A sprinkle for garnish as pretty color and a final layer of mild oniony flavor to this dish. You could also garnish with chopped parsley instead.
★ How to Make this Breakfast Casserole ★
The casserole itself is very easy to prepare. It's just a matter of whisking the eggs, adding seasoning, tearing up the croissants and layering all that in a greased baking dish, along with cooked ham, then baking.
The sauce is what really tops off the flavor of this dish and there are a few ways to make Hollandaise sauce.
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.
Or you can 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.
★ Variations of this Eggs Benedict Casserole ★
I tried to keep this casserole as close to the real deal as possible but I think there are ways you could venture off the beaten path and test out some new textures and flavors.
Here are some ideas for mixing things up, using the same recipe, just make a few substitutions:
- Add sliced avocado on top of finished casserole, right before serving
- Top with fresh or dried chives
- Substitute English muffins with croissants, biscuits, sour dough bread or hashbrowns (I actually prefer using croissants—YUM—it's just bit outside the classic Eggs Benedict flavor but my family and I love the buttery taste of the croissants in this dish)
- Add garlic and/or onions
- Try bacon bits or Canadian bacon instead of ham
- Add sundried tomatoes
- Add cheese
★ FAQs ★
How many people will this breakfast casserole feed?
In my opinion, a casserole's purpose is to serve a bunch of people easily. Right? So, this casserole recipe does just that. It will feed about 4-6 people.
You can double this also if you have a crowd. Just keep in mind, the thicker the casserole, the long it will take to cook. Just keep an eye on the top, and as soon as the eggs set in the middle, it's done.
Can this casserole be made ahead the night before?
This is an ideal casserole for overnight guests, weekends, for a brunch, or for Christmas morning breakfast! Or any holiday.
If you want to save time, you can make the casserole and the Holladaise sauce ahead of time and keep it in the fridge. In the morning, pop the casserole in the oven and zap the Hollandaise sauce in the microwave for about 15-20 seconds or until warm. You may need to give it a couple stirs.
What sizes casserole dish works best?
You can use either a square or rectangular casserole dish. A larger, rectangular dish will mean your baked casserole will not be as thick but it will cook faster. So adjust your cook time accordingly and keep an eye on things so it doesn't get overdone.
Need a new casserole dish?
Shop square casserole dishes on Amazon
Shop rectangular casserole dishes on Amazon
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This easy baked eggs Benedict casserole recipe was featured on South Your Mouth and Menu Plan Monday!
Easy Baked Eggs Benedict Casserole
- 3 large croissants or English muffins but croissant are much better!
- 2 tablespoon butter
- 8 eggs
- 4 slices deli ham chopped into 1" squares
- Salt and pepper to taste
- 1 cup Hollandaise sauce Get the recipe here
- Chives for garnish optional
- Tear croissants (or English muffins) into bite-sized pieces and lightly toast using a toaster oven or place directly on the oven rack using a conventional oven set to 375º 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˚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!
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.