Eggs Benedict Casserole with Croissants

Eggs Benedict Casserole with Croissants

Flaky croissants make this easy Eggs Benedict casserole a simple way to serve the classic breakfast for a crowd. Made with eggs, ham and buttery croissants, then topped with Hollandaise sauce, this baked breakfast casserole is ready in about 35 minutes. Serve it for brunch, Mother’s Day, Easter, Christmas morning or other special occasions, with the option to prep it ahead of time.

Course Breakfast, Brunch

Cuisine American

Recipe Type Baby Shower, Bacon, Breakfast Casseroles, Bridal Shower, Christmas, Easter, Eggs, Ham

Skill Level Easy

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 446kcal

Author Angela G.

Equipment

9x12 casserole dish

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

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!

Video

Notes

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

Nutrition