Eggs Benedict Casserole for breakfast is a delicious twist on the classic brunch favorite. This dish layers eggs, ham, English muffins, and cheese, all baked together into a warm, comforting casserole. It’s loaded with rich flavors and has a creamy, cheesy texture that makes every bite a real treat.
I love making this casserole when I want something special without the fuss of poaching eggs or making hollandaise sauce from scratch. It saves time but still feels fancy enough for a weekend breakfast or a brunch with friends. Plus, it’s easy to prepare the night before, which means less morning stress and more time enjoying your meal.
My favorite way to serve this casserole is with a side of fresh fruit and a hot cup of coffee. It’s one of those dishes that brings people together around the table, and it always gets lots of compliments. If you’re looking for a cozy, hearty breakfast that’s simple yet satisfying, this Eggs Benedict Casserole is definitely worth trying.
Key Ingredients & Substitutions
- English muffins
- They give a great base with their slight crunch. If you can't find English muffins, try using day-old bread or brioche cubes for a softer texture.
- Canadian bacon or ham
- This adds the salty, meaty flavor typical of Eggs Benedict. Turkey bacon or smoked tofu can work if you're avoiding pork.
- Eggs and milk
- The combo makes the casserole rich and creamy. For a dairy-free option, use almond or oat milk, and you can always add a touch of cream for extra richness.
- Cheese
- Cheddar is great for its sharpness, but Swiss or Gruyère would also add nice flavor. For less dairy, reduce the cheese or try a plant-based alternative.
- Hollandaise sauce
- This is optional but really boosts the classic taste. If you're short on time, store-bought hollandaise works well, or you can skip it and still have a delicious dish.
How Do You Make Sure the Casserole is Moist but Not Soggy?
Balancing moisture is key. Here’s how:
- Cut bread into bite-sized pieces, but not too small; larger chunks hold up better.
- Let the egg mixture soak the bread evenly but don’t let it sit too long before baking to avoid sogginess.
- Bake uncovered so excess moisture can evaporate, and the top crisps up nicely.
- Check with a knife in the center after 35 minutes; it should come out clean and eggs should be set but not rubbery.
Following these steps gives you a creamy, tender casserole with a slight crust on top—exactly how this breakfast should be!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – to whisk eggs and milk smoothly.
- Whisk – helps blend eggs and seasonings without lumps.
- Knife and cutting board – for chopping muffins and ham efficiently.
- Measuring cups and spoons – ensure you get the right balance of ingredients every time.
Flavor Variations & Add-Ins
- Swap Canadian bacon for smoked salmon for a seafood twist that’s fresh and flavorful.
- Use pepper jack cheese for a little spicy kick that wakes up your taste buds.
- Add sautéed spinach or mushrooms for extra veggies and a deeper flavor.
- Stir in some chopped chives or green onions before baking for a mild onion flavor and color.
Eggs Benedict Casserole for Breakfast
Ingredients You’ll Need:
Main Ingredients:
- 6 English muffins, cut into bite-sized pieces
- 1 lb Canadian bacon or ham, chopped
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese (or a cheese blend)
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: 1/2 cup hollandaise sauce or prepared hollandaise for serving
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 35-45 minutes to bake. You’ll spend some time mixing the ingredients and layering the dish, then bake it until the eggs are set and the top is golden. It’s a perfect hands-off baking time allowing you to prep other breakfast sides or get ready for the day!
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Base:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking. Spread the English muffin pieces evenly across the bottom of the dish to form the base layer.
2. Add the Ham:
Sprinkle the chopped Canadian bacon or ham over the English muffins, spreading it evenly so every bite gets a little meat.
3. Mix the Egg Custard:
In a large bowl, whisk together eggs, whole milk, salt, pepper, Dijon mustard, and garlic powder until smooth and well combined. This mixture will soak the bread and hold the casserole together.
4. Assemble and Bake:
Pour the egg mixture evenly over the bread and ham, pressing gently to help the bread soak up the custard. Then sprinkle the shredded cheese over the top. Bake uncovered for 35-45 minutes, or until the eggs are fully set and the top is golden brown. Insert a knife into the center; if it comes out clean, it’s done.
5. Garnish and Serve:
Let the casserole cool for a few minutes before sprinkling with fresh parsley. If desired, warm up hollandaise sauce and drizzle it on top just before serving for that classic Eggs Benedict taste. Serve warm and enjoy!
Can I Prepare the Eggs Benedict Casserole the Night Before?
Yes! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
What Can I Substitute for English Muffins?
If you don’t have English muffins, day-old bread, brioche, or even croissants work well. Just cut into bite-sized pieces and proceed as usual.
Can I Use Frozen Canadian Bacon or Ham?
Absolutely! Just thaw it completely in the fridge before chopping and adding to the casserole. Make sure to pat it dry to avoid extra moisture.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.