• Easy Baked Eggs Benedict Casserole
  • Easy Baked Eggs Benedict Casserole
  • Easy Baked Eggs Benedict Casserole
  • Easy Baked Eggs Benedict Casserole
  • Easy Homemade Hollandaise Sauce

Easy Baked Eggs Benedict Casserole

Instructions

  • 1. Tear croissants (or English muffins) into bite-sized pieces and lightly toast using a toaster oven. (You can also use toast, hashbrowns, bagels or croissants instead of English muffins! My favorites are croissants or hashbrowns)
  • 2. Use butter to grease a large casserole dish.
  • 3. Whisk eggs together in a large bowl and add salt and pepper.
  • 4. Add toasted croissant pieces and chopped ham to casserole dish. Pour eggs over top.
  • 5. Cover with foil and bake at 350˚for 15-25 minutes or until eggs are just set. (Cook time varies greatly with pan size so keep an eye on things! Flatter pans cook faster)
  • 6. Top with warm Hollandaise sauce and fresh or dried chives. Cut into squares and serve hot!
Published on October 30, 2019 | In | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 casserole

    • Ingredients

    • 3 large croissants (or English muffins but croissant are much better!)
    • 2 tbsp butter
    • 8 eggs
    • 4 slices of deli ham, chopped into 1" squares
    • Salt and pepper to taste
    • 1 cup Hollandaise sauce (Get the recipe here)
    • Chives for garnish (optional)
    • Difficulty Level
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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!

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.

How to Make Hollandaise Sauce

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

Check out my recipe for Hollandaise sauce here.

This breakfast casserole feeds a crowd!

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.

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, 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 cheese

You can make this ahead, refrigerate overnight.

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

Love cooking up a mean breakfast?

Browse all my easy breakfast recipes

This easy baked eggs Benedict casserole recipe was featured on South Your Mouth!

Easy Baked Eggs Benedict Casserole

Ingredients

  • 3 large croissants (or English muffins but croissant are much better!)
  • 2 tbsp butter
  • 8 eggs
  • 4 slices of deli ham, chopped into 1" squares
  • Salt and pepper to taste
  • 1 cup Hollandaise sauce (Get the recipe here)
  • Chives for garnish (optional)

Instructions

  • 1. Tear croissants (or English muffins) into bite-sized pieces and lightly toast using a toaster oven. (You can also use toast, hashbrowns, bagels or croissants instead of English muffins! My favorites are croissants or hashbrowns)
  • 2. Use butter to grease a large casserole dish.
  • 3. Whisk eggs together in a large bowl and add salt and pepper.
  • 4. Add toasted croissant pieces and chopped ham to casserole dish. Pour eggs over top.
  • 5. Cover with foil and bake at 350˚for 15-25 minutes or until eggs are just set. (Cook time varies greatly with pan size so keep an eye on things! Flatter pans cook faster)
  • 6. Top with warm Hollandaise sauce and fresh or dried chives. Cut into squares and serve hot!

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Tear croissants (or English muffins) into bite-sized pieces and lightly toast using a toaster oven. (You can also use toast, hashbrowns, bagels or croissants instead of English muffins! My favorites are croissants or hashbrowns)
  • 2. Use butter to grease a large casserole dish.
  • 3. Whisk eggs together in a large bowl and add salt and pepper.
  • 4. Add toasted croissant pieces and chopped ham to casserole dish. Pour eggs over top.
  • 5. Cover with foil and bake at 350˚for 15-25 minutes or until eggs are just set. (Cook time varies greatly with pan size so keep an eye on things! Flatter pans cook faster)
  • 6. Top with warm Hollandaise sauce and fresh or dried chives. Cut into squares and serve hot!

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Easy Baked Eggs Benedict Casserole

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