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Eggs Benedict Croissant Casserole

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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.
Eggs Benedict Casserole Ingredients

★ How to Make Hollandaise Sauce ★

It’s surprisingly easy to make Hollandaise sauce. If you can cook eggs, then you can make Hollandaise sauce.

Check out my recipe for Hollandaise sauce here.

★ 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

★ More Recipes You’ll Love ★

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Browse all my easy breakfast recipes

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This easy baked eggs Benedict casserole recipe was featured on South Your Mouth and Menu Plan Monday!

Eggs Benedict Casserole Serving

Easy Baked Eggs Benedict Casserole

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!
Author: Angela G.
4.8 from 8 reviews
Read Comments
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings
Yield: 1 casserole

Ingredients
 

  • 3 large croissants or English muffins but croissant are much better!
  • 2 tbsp 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

Instructions

  • 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!

Video

Notes

In place of croissants you can use: hashbrowns, bagels or traditional English muffins! My favorites are croissants or hashbrowns.

Nutrition Facts

Serving: 1cup | Calories: 446kcal | Carbohydrates: 19g | Protein: 15g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 759mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Want more easy recipe ideas?Follow @MightyMrs on Pinterest

Leave A Comment

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Karen

Saturday 18th of June 2022

Did you use a 13x9 or smaller? Sounds delicious!

Angela G.

Sunday 19th of June 2022

Hi Karen, yes I use a 9 x 13 pan.

Sandy Yodet

Tuesday 24th of May 2022

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.

Tuesday 24th of May 2022

Hi Sandy! I’m so happy you enjoyed the recipe. Thanks for the review. 😊

Donna

Tuesday 29th of March 2022

Where is the recipe for the Hollandaise? This Pin seems to be incomplete. I'm very disappointed😕

Joanna

Sunday 2nd of January 2022

Is the nutrition info based on the muffins or crescent rolls??

Angela G.

Monday 3rd of January 2022

Hi Joanna, the Nutrition Facts are based on using bakery croissants. Thanks for asking.

Joanna

Saturday 1st of January 2022

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!