Picture this: it’s a relaxed Saturday morning, the sunlight peeking through the window, and the scent of something delicious filling the air. The day ahead is yours, but first—breakfast. You could go the usual route with scrambled eggs or pancakes, but today, you crave something extra special, something indulgent. That’s when the thought of Eggs Benedict Casserole with Hollandaise Sauce enters your mind.
This dish combines the flavors of classic Eggs Benedict—savory chicken ham, rich eggs, buttery hollandaise sauce, and a crispy base of toasted English muffins—all in one convenient casserole. It’s a comforting, crowd-pleasing dish that’s perfect for lazy mornings, family gatherings, or even holiday brunches. And the best part? It’s incredibly easy to make, especially with the ability to prepare it ahead of time. No more standing over the stove making individual poached eggs!
In this article, we’ll take you through every step of preparing this mouthwatering casserole, from gathering ingredients to creating that silky-smooth hollandaise sauce. Whether you’re a beginner or a seasoned chef, you’ll find everything you need to create a show-stopping breakfast that will leave everyone coming back for seconds.
If you’re familiar with Eggs Benedict, you already know it’s a beloved brunch dish made up of a toasted English muffin, topped with Canadian bacon, a perfectly poached egg, and smothered in hollandaise sauce. It’s decadent, delicious, and a little bit fancy—but it does require quite a bit of effort to make each individual serving.
That’s where Eggs Benedict Casserole comes in. It’s a more convenient, bake-ahead version of the classic that delivers all the same rich flavors with far less work. Instead of assembling separate plates, you layer English muffins, chicken ham, and a creamy egg mixture in a baking dish, then bake it all together. After it’s cooked, a drizzle of homemade hollandaise sauce on top ties everything together.
It’s the same indulgent flavor you love but made easy and perfect for serving a crowd. Plus, it’s a fantastic dish to make the night before, so you can wake up, pop it in the oven, and let the magic happen.
Before you dive into the cooking process, let’s talk about the ingredients that bring this casserole to life. You’ll need a combination of savory components for the base, along with a rich, creamy sauce to finish it off.
| Ingredient | Purpose |
|---|---|
| 6 English muffins | Serve as the base for the casserole, offering texture and flavor. |
| 12 ounces chicken ham | Adds savory, meaty flavor and protein. |
| 8 large eggs | Acts as the binding ingredient for the casserole, creating a creamy consistency. |
| 1 & 1/3 cups cream | Creates richness and smoothness in the casserole. |
| 2/3 cup milk | Lightens the cream while providing moisture. |
| 1 teaspoon kosher salt | Enhances the overall flavor of the casserole. |
| 1/2 teaspoon seasoned salt | Adds complexity and balances out the other flavors. |
| 1/2 teaspoon black pepper | Provides a mild kick without overpowering the dish. |
| 1 teaspoon onion powder | Deepens the flavor with a hint of sweetness. |
| 1/2 teaspoon paprika | Adds a smoky flavor and a pop of color. |
| 1/2 teaspoon mustard powder | Provides tang and balances the richness of the dish. |
| 1 cup Monterey Jack cheese (optional) | Adds a gooey, cheesy finish, though it’s optional. |
| Ingredient | Purpose |
|---|---|
| 4 egg yolks | Forms the creamy base of the sauce. |
| 1/2 cup cream | Contributes to the sauce’s richness. |
| 2 tablespoons lemon juice | Balances the richness with acidity. |
| 1 teaspoon Dijon mustard | Adds a subtle tang to the sauce. |
| 1/8 teaspoon cayenne pepper | Gives the sauce a slight heat. |
| Dash of kosher salt | Enhances the overall flavor of the sauce. |
| 1/2 cup butter (melted) | The key ingredient that makes the sauce creamy and smooth. |
Each of these ingredients serves a specific role in creating the perfect casserole and sauce. From the buttery English muffins to the silky, tangy hollandaise, these ingredients combine in a way that makes every bite feel like a warm hug on a plate.
Ready to start? Here’s a detailed, easy-to-follow guide to making your own Eggs Benedict Casserole with Hollandaise Sauce. Don’t worry—each step is simple and straightforward, so you can focus on enjoying the process!
Start by greasing a 9×13 inch casserole dish. You can use butter, non-stick spray, or even a bit of olive oil. This helps prevent the casserole from sticking to the dish while baking.
Pro Tip: Make sure you’re using a dish that’s large enough to comfortably hold all the layers. A standard 9×13 inch casserole dish works perfectly for this recipe.
Now, it’s time to build the base of your casserole. Begin by chopping the chicken ham into bite-sized pieces. Spread half of the chopped chicken ham evenly on the bottom of the casserole dish.
Next, split your English muffins with a fork and toast them lightly. Once toasted, butter each muffin half and chop them into 1-inch pieces. Add half of the muffin pieces over the chicken ham in the dish.
Repeat the process with the remaining chicken ham and English muffin pieces, layering them on top of the first layer.
Pro Tip: For a little extra flavor, you can sprinkle some shredded cheese between the layers of chicken ham and muffins. Monterey Jack works beautifully for this.
In a large bowl, whisk together the eggs, cream, milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and mustard powder. Beat everything together until the mixture is smooth and fully combined.
Pro Tip: If you want to ensure a fluffier casserole, beat the egg mixture a little longer until it’s light and airy. This will help create a soft, creamy texture when baked.
Now it’s time to assemble the casserole. Pour the egg mixture evenly over the layers of chicken ham and English muffins. Make sure the egg mixture covers all the ingredients completely. You can use a spoon to gently push down the muffin pieces, helping the egg soak in.
Sprinkle the shredded Monterey Jack cheese (if you’re using it) over the top for a golden, cheesy finish.
Cover the casserole dish with foil and refrigerate it for at least 4 hours, or overnight if you prefer. This resting time allows the flavors to meld together and gives the casserole a chance to set. It’s a great make-ahead option for busy mornings!
Pro Tip: Refrigerating the casserole overnight ensures that the egg mixture fully soaks into the muffins, resulting in a richer flavor and smoother texture.
Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator while the oven preheats, so it’s not too cold when placed in the oven.
Cover the casserole with foil and bake it for 35 minutes. After 35 minutes, remove the foil and continue baking for another 10-15 minutes, or until the center is set and a butter knife inserted into the middle comes out clean.
Pro Tip: If you want a crispier top, broil the casserole for the last 1-2 minutes of baking. Just keep an eye on it to avoid burning!
While the casserole is baking, it’s time to make the hollandaise sauce. In a blender, combine the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt. Blend on high for at least 30 seconds, or until everything is fully incorporated.
Next, melt the butter in a saucepan until it’s warm but not too hot. With the blender running, slowly drizzle the warm butter into the egg mixture. Continue blending until the sauce is smooth and creamy.
Pro Tip: If your sauce is too thick, you can add a little warm water to loosen it up. Just blend again until you reach the desired consistency.
Once the casserole is done baking, let it sit for a few minutes to firm up. Then, slice it into squares and serve with a generous drizzle of the homemade hollandaise sauce.
Pro Tip: Garnish with fresh herbs like parsley or chives for a pop of color and extra flavor.
If you happen to have leftovers (which is rare with this dish!), store the casserole in an airtight container in the fridge for up to 4-5 days. Be sure to store the hollandaise sauce separately. To reheat, place the sauce in a bowl of hot water, or gently warm it on the stove. Avoid microwaving it, as the sauce can curdle.
There are so many reasons why this casserole is a go-to breakfast dish. Here’s why it will quickly become a family favorite:
Yes! You can prepare the casserole the night before, refrigerate it, and bake it the next morning. It’s a great make-ahead dish.
Absolutely! Feel free to swap out the chicken ham for bacon, sausage, or even smoked salmon for a different flavor.
While the casserole is tasty on its own, the hollandaise sauce really elevates the dish. It adds a luxurious, creamy touch that’s hard to resist.
Store leftover casserole in an airtight container in the fridge for up to 4-5 days. Keep the sauce separate and reheat it gently.
Yes, you can freeze the casserole before baking. Just cover it tightly and freeze for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight and bake as usual.
Eggs Benedict Casserole with Hollandaise Sauce is a game-changer for brunch. Whether you’re cooking for yourself, your family, or a crowd, this dish delivers all the indulgence of traditional Eggs Benedict with less time and effort. From the layers of savory chicken ham and toasted English muffins to the rich, velvety hollandaise sauce, every bite is a comforting treat.
Now that you know how easy it is to make this dish, why not give it a try? Next time you want to impress your loved ones or treat yourself to something special, whip up this casserole and enjoy a luxurious breakfast without all the fuss.
Don’t forget to share your results with us! What twists did you put on the recipe? How did your family like it? We’d love to hear from you!
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