Eggs Benedict Casserole with Hollandaise Sauce: A Brunch Masterpiece

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This golden-brown Eggs Benedict Casserole transforms a classic brunch favorite into an approachable, shareable delight with its perfect balance of savory flavors and luxurious texture. The dish showcases toasted English muffin cubes layered with premium ham and topped with a rich, custardy egg mixture, all crowned with a velvety homemade hollandaise sauce and bright green chives. Every bite delivers an exquisite combination of textures—from the satisfying crunch of toasted English muffins to the tender ham and creamy egg custard, all enhanced by the buttery, lemony hollandaise cascading over the top. This elegant casserole exemplifies sophisticated comfort food at its finest—ideal for holiday brunches, special gatherings, or whenever you crave the flavors of eggs Benedict without the fuss of individual preparation.

Why You’ll Love This Recipe

• Classic flavor transformation: Enjoys all the signature eggs Benedict taste in approachable casserole form
• Make-ahead convenience: Perfect for hosts, can be prepped the night before
• Crowd-pleaser: Serves multiple guests with minimal morning effort
• Visually impressive: Creates beautiful presentation with minimal fuss
• Versatile occasions: Perfect for holiday brunches, family gatherings, and special mornings
• Textural delight: Offers crispy, custardy, and creamy elements in each bite
• Simple technique: Eliminates the stress of poaching multiple eggs
• Customizable: Easily adapts to different proteins and flavor profiles
• Complete presentation: Delivers the entire Benedict experience in one dish
• Stress-free entertaining: Allows hosts to enjoy guests rather than cooking to order

Ingredients

For the Casserole Base

• English muffins – Creates the foundation with signature nooks and crannies for flavor absorption
• Canadian bacon or ham – Provides classic Benedict flavor and savory protein
• Butter – Enhances toasting of English muffins and adds rich flavor
• Green onions – Adds subtle onion flavor and visual appeal
• Fresh chives – Provides bright color and mild onion notes as garnish

For the Egg Mixture

• Eggs – Forms custardy structure while delivering protein
• Whole milk – Creates silky texture in custard base
• Heavy cream – Adds richness and velvety mouthfeel
• Salt and pepper – Enhances all flavors with proper seasoning
• Garlic powder – Contributes subtle aromatic depth
• Paprika – Adds gentle warmth and attractive color

For the Hollandaise Sauce

• Egg yolks – Creates base for emulsion and silky texture
• Fresh lemon juice – Provides essential acidity and brightness
• Dijon mustard – Adds complexity and helps stabilize sauce
• Cayenne pepper – Delivers subtle heat and dimension
• Unsalted butter – Forms the rich, creamy base of the sauce
• Salt – Balances flavors and enhances richness

Optional Enhancements

• Smoked salmon – Creates luxurious variation on traditional protein
• Avocado slices – Adds creamy texture and nutritional boost
• Sautéed spinach – Introduces vegetable element and color
• Gruyère cheese – Adds nutty depth and additional richness
• Caramelized onions – Provides sweet depth and additional texture
• Fresh herbs – Enhances with thyme, dill, or tarragon notes
• Cherry tomatoes – Adds bright acidity and color contrast
• Crispy bacon crumbles – Introduces smoky flavor and textural contrast
• Hot sauce – Offers customizable heat level for guests
• Chopped asparagus – Creates seasonal spring variation

Step-by-Step Instructions

Preparing the Casserole Base

Begin by preheating your oven to 350°F (175°C), ensuring it reaches the proper temperature for evenly toasting the English muffin base. This initial toasting step is crucial for preventing sogginess in the final casserole.

Lightly butter a 9×13-inch baking dish, ensuring complete coverage to prevent sticking and ease serving later. The butter also adds a subtle richness to the edges of the casserole where it makes contact with the dish.

Split 6 English muffins with a fork (rather than cutting with a knife) to preserve their signature nooks and crannies texture, then cut each half into sixths or approximately 1-inch cubes. The fork-splitting method creates more irregular surfaces that better absorb the egg mixture and toast more effectively.

Melt 3 tablespoons of butter in a large skillet over medium heat, then add the English muffin cubes. Toast for 3-4 minutes, tossing frequently, until they reach a light golden brown with slightly crisp edges. This pre-toasting ensures the base maintains some texture even after absorbing the egg mixture.

Transfer the toasted English muffin cubes to the prepared baking dish, arranging them in an even layer that covers the entire bottom. Ensure there are no large gaps or overly compressed areas to promote even baking.

Dice 8 ounces of Canadian bacon or ham into medium-sized cubes that match the English muffin pieces in size. For best flavor, use quality Canadian bacon or a ham steak rather than deli-sliced meat, which can become too soft when baked.

Distribute the diced meat evenly over the English muffin layer, tucking some pieces slightly into the crevices to create integrated flavor throughout. This careful distribution ensures every serving contains the perfect balance of ingredients.

Finely chop 3 green onions, separating the white and light green parts from the darker green tops. Sprinkle the white and light green sections over the meat layer, reserving the darker green parts for final garnish. This layering of green onion flavors provides both cooked and fresh onion notes.

Creating the Egg Mixture

In a large mixing bowl, crack 8 large eggs and beat them lightly with a whisk until the yolks and whites are just combined but not frothy. Over-beating can incorporate too much air, which affects the final texture of the custard.

Add 1½ cups whole milk and ½ cup heavy cream to the beaten eggs, whisking gently to combine. This combination of dairy creates the perfect richness without becoming too heavy or dense when baked.

Season the egg mixture with 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Whisk thoroughly to ensure even distribution of seasonings throughout the custard base.

Gently pour the egg mixture over the English muffin and ham layer, ensuring all pieces are evenly saturated. If necessary, use the back of a spoon to lightly press down any pieces that float to help them absorb the liquid.

For best results, cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight. This resting time allows the English muffins to fully absorb the egg mixture, resulting in a more cohesive texture and flavor integration.

Baking the Casserole

When ready to bake, remove the casserole from the refrigerator and let it stand at room temperature for 20-30 minutes while the oven preheats to 350°F (175°C). This takes the chill off the dish and promotes more even baking.

Remove the plastic wrap and cover the baking dish with aluminum foil, which prevents over-browning while allowing the custard to set properly during the initial baking stage.

Bake the covered casserole for 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the center is set and the top is golden brown. The casserole should reach an internal temperature of 160°F (71°C) when fully baked.

While the casserole finishes baking, prepare the hollandaise sauce, timing it to be ready just as the casserole comes out of the oven. Fresh hollandaise is key to the authentic eggs Benedict experience.

Once baked, allow the casserole to rest for 5 minutes before serving. This brief resting period helps the custard set fully and makes for cleaner, more defined portions when cutting.

Preparing the Hollandaise Sauce

Create a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. This gentle heat method prevents the eggs from scrambling during sauce preparation.

In the bowl, whisk together 4 large egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch of cayenne pepper until the mixture becomes pale and slightly thickened. The initial whisking creates the foundation for a smooth, stable sauce.

Melt 1 cup (2 sticks) unsalted butter in a separate small saucepan until hot but not browning. The butter should be melted completely but not allowed to separate into solids and clarified butter.

Very gradually drizzle the hot melted butter into the egg yolk mixture while whisking constantly, starting with just a few drops at a time and gradually increasing to a thin stream. This slow addition is crucial for proper emulsification and preventing the sauce from breaking.

Continue adding butter and whisking until all butter is incorporated and the sauce has approximately doubled in volume, becoming thick enough to coat the back of a spoon. This process typically takes 3-5 minutes of continuous whisking.

Season the finished hollandaise with additional lemon juice to taste, a pinch of salt, and a dash more cayenne if desired. The final sauce should have a balanced flavor with noticeable lemony brightness that complements the rich butter.

If the sauce becomes too thick, whisk in 1-2 teaspoons of warm water to adjust the consistency. Ideally, the sauce should be pourable but thick enough to cling to the casserole rather than running off completely.

Keep the hollandaise warm over very low heat until ready to serve, whisking occasionally. If holding for more than 10 minutes, transfer to a warmed thermal container to maintain temperature without continued cooking.

Final Presentation and Serving

Remove the baked casserole from the oven and allow it to stand for 5 minutes before serving. This brief rest ensures it will cut cleanly while still remaining hot.

Pour the warm hollandaise sauce generously over the entire casserole for a dramatic presentation, or serve it on the side for guests to add according to preference. For the most elegant presentation, drizzle a portion over the casserole and serve the remainder in a warm sauce boat.

Sprinkle the reserved green onion tops and additional fresh chopped chives over the finished casserole, creating a vibrant color contrast with the yellow hollandaise and adding fresh flavor.

Dust very lightly with additional paprika for color and a subtle warmth that complements the hollandaise’s richness and acidity.

Cut the casserole into generous squares for serving, using a sharp knife that cleanly slices through the custard without dragging or tearing. For best presentation, clean the knife between cuts.

Serve immediately while hot, accompanying with fresh fruit, side salad, or breakfast potatoes for a complete brunch experience. The contrast between the rich casserole and bright, fresh sides creates a well-balanced meal.

Pro Tips

• Toast English muffins thoroughly before assembling to prevent sogginess
• Use fork-split rather than knife-cut muffins for better texture
• Let casserole soak overnight for best flavor integration
• Bring casserole to room temperature before baking for even cooking
• Make hollandaise just before serving for optimal texture and flavor
• Use freshly squeezed lemon juice, not bottled, for authentic taste
• Consider a stabilized hollandaise with a pinch of cream of tartar
• Cut casserole with a warm, clean knife for perfect squares
• Use a water bath for more custard-like texture if preferred
• Choose thick-cut Canadian bacon or ham steak rather than deli slices
• For deeper flavor, briefly sauté the ham before adding to casserole
• Position oven rack in middle position for most even baking
• Calibrate your oven with a thermometer for precise temperature
• Test doneness by inserting knife in center—it should come out clean
• For texture contrast, leave some English muffin pieces exposed on top
• Use room temperature eggs for the hollandaise to promote emulsification
• Have extra eggs available in case you need to rescue separated hollandaise
• Never let hollandaise reach temperatures above 150°F to prevent breaking
• Consider individual ramekins for elegant single servings
• For lighter version, substitute half-and-half for heavy cream

Variations and Creative Ideas

Protein Variations

Smoked Salmon Benedict Casserole: Replace ham with thin slices of premium smoked salmon added after baking but before sauce for a luxurious omega-rich variation reminiscent of classic Eggs Royale.

Crab Cake Benedict Casserole: Incorporate lump crab meat mixed with a light binder and Old Bay seasoning to create mini crab cake portions throughout the casserole for an elevated seafood twist.

Florentine Benedict Casserole: Layer sautéed spinach and mushrooms between the English muffins and egg mixture, then top with crumbled feta or goat cheese for a vegetable-forward Mediterranean approach.

Corned Beef Hash Benedict: Substitute diced corned beef and sautéed potatoes for the ham to create a hearty Irish-inspired variation perfect for St. Patrick’s Day brunches.

Regional Adaptations

Southern Style: Add crumbled pimento cheese to the egg mixture and replace Canadian bacon with country ham for a distinctly Southern flavor profile with subtle heat and enhanced savoriness.

Tex-Mex Benedict Casserole: Incorporate chorizo instead of ham, add diced poblano peppers, and top with avocado slices and cilantro, serving with salsa alongside the hollandaise for fusion flavor.

California Benedict: Layer avocado slices between the English muffins and ham, then garnish the finished casserole with sprouts and sliced tomatoes for a West Coast-inspired fresh approach.

New Orleans Benedict: Add andouille sausage and bell peppers to the base, then spike the hollandaise with a touch of cayenne and Creole seasoning for a Louisiana-inspired variation.

Dietary Adaptations

Vegetarian Version: Replace the meat with a mixture of roasted portobello mushrooms, bell peppers, and artichoke hearts for a satisfying meatless option with umami-rich flavor.

Gluten-Free Adaptation: Substitute gluten-free English muffins or a layer of pre-roasted diced potato hash browns for the base layer to accommodate gluten sensitivities without sacrificing texture.

Dairy-Free Option: Use plant-based milk and create a dairy-free “hollandaise” using silken tofu, nutritional yeast, lemon juice, and turmeric for color and nutritional boost.

Lower-Calorie Version: Use turkey bacon, reduce butter by half, substitute whole eggs with a mixture of whole eggs and egg whites, and create a lighter hollandaise using Greek yogurt as part of the base.

Seasonal Specialties

Spring Asparagus Benedict: Add blanched asparagus pieces throughout the casserole and garnish with fresh dill and lemon zest for a celebration of spring produce.

Summer Garden Benedict: Incorporate heirloom cherry tomatoes, fresh basil, and small mozzarella cubes between layers for a summer garden-inspired variation.

Autumn Harvest Benedict: Add sautéed apples, sage, and maple-glazed ham for a sweet-savory fall flavor profile perfect for holiday mornings.

Winter Comfort Benedict: Incorporate caramelized onions, Gruyère cheese, and rosemary into the casserole for a rich, warming winter variation.

Storage and Make-Ahead Advice

Short-Term Storage:

• Store baked casserole without hollandaise covered in the refrigerator for up to 3 days.
• Wrap tightly with aluminum foil or transfer to airtight containers to prevent absorption of other food odors.
• Store hollandaise sauce separately in an airtight container for up to 2 days, with plastic wrap pressed directly onto its surface to prevent skin formation.
• For best quality, prepare fresh hollandaise rather than storing leftovers, as the texture can be difficult to restore perfectly.
• If storing assembled but unbaked casserole, keep refrigerated for no more than 24 hours before baking to prevent the English muffins from becoming too soggy.

Reheating Guidelines:

• Reheat individual portions of casserole in the microwave at 70% power for 1-2 minutes until heated through but not overcooked.
• For whole leftover casserole, cover with foil and reheat in a 325°F (165°C) oven for 15-20 minutes until the center reaches 165°F (74°C).
• To restore crispness to the top, finish reheating uncovered for the final 5 minutes.
• Hollandaise sauce should be reheated gently using a double boiler method, whisking constantly. If it separates, whisk in 1-2 teaspoons of hot water to re-emulsify.
• Never reheat hollandaise in the microwave, as it will likely separate beyond repair.
• For best results when reheating, add fresh hollandaise rather than reheating stored sauce.

Make-Ahead Strategy:

• This casserole is ideal for make-ahead preparation, with the egg-soaked base actually improving with 8-12 hours of refrigeration before baking.
• Prepare the entire casserole up to the point of baking, cover tightly, and refrigerate overnight.
• Allow the chilled casserole to sit at room temperature for 30 minutes before baking to ensure even cooking.
• Make the hollandaise sauce just before serving for optimal freshness and texture.
• For brunch gatherings, assemble the casserole the night before, then bake in the morning while preparing hollandaise and any accompanying dishes.
• If time is extremely limited, the casserole can be fully baked ahead, refrigerated, and reheated, though some texture quality will be sacrificed.

Freezing Guidelines:

• The unbaked casserole base (without hollandaise) can be frozen for up to 1 month when well-wrapped in plastic and foil.
• Thaw frozen unbaked casserole overnight in the refrigerator before proceeding with the regular baking instructions.
• Add an additional 10-15 minutes to the covered baking time when cooking from fully thawed but still cold state.
• Baked casserole can be frozen in individual portions for up to 3 weeks, wrapped tightly and stored in airtight containers.
• Hollandaise sauce does not freeze well and should always be made fresh rather than frozen and thawed.
• When reheating frozen portions, add a fresh drizzle of hollandaise just before serving to restore the full Eggs Benedict experience.

Party Prep Tips:

• For large brunches, prepare multiple casseroles with different fillings to accommodate various preferences.
• Set up a hollandaise station with the sauce in a thermal carafe or small slow cooker on the “warm” setting, whisking occasionally.
• Offer additional toppings like diced avocado, extra chives, crumbled bacon, or hot sauce for guests to customize their portions.
• Pre-cut casserole into squares and arrange on a warming tray for buffet-style service.
• Create a timeline working backward from serving time, allowing for overnight refrigeration, 30-minute tempering, and approximately 50 minutes total baking time.
• For outdoor brunches, transport the baked casserole in insulated carriers and bring hollandaise in a thermos, assembling just before serving.

Entertainment Value and Presentation

This elegant casserole offers many opportunities to enhance your brunch presentation:

Serving Suggestions: Present in a beautiful ceramic baking dish with a decorative ladle for the hollandaise sauce.

Visual Enhancements: Create a hollandaise drizzle pattern rather than full coverage for artistic presentation.

Garnish Options: Arrange thin lemon slices, fresh herb sprigs, and edible flowers around the serving platter.

Individual Portions: For elegant service, bake in individual ramekins and place on small plates with custom garnishes.

Menu Pairings: Accompany with champagne mimosas in flute glasses and a colorful fresh fruit platter.

Theme Development: Create seasonal variations with coordinating table decor and complementary side dishes.

Timing Perfection: Choreograph the preparation to present the casserole directly from oven to table with dramatic hollandaise pouring.

Presentation Ware: Serve on a wood carving board with fresh herbs scattered around for rustic elegance.

Color Enhancement: Add vibrant vegetable garnishes like microgreens or edible flowers for Instagram-worthy presentation.

Interactive Elements: Allow guests to add their own hollandaise at the table from a decorative sauce boat for engaging service.

Frequently Asked Questions

Why is my egg mixture still runny after baking? Undercooked egg custard typically results from insufficient baking time or temperature issues. Ensure your oven is properly calibrated using an oven thermometer—even a 25°F difference can significantly affect custard setting. The casserole should reach an internal temperature of 160°F (71°C) to be fully set. If the top is browning too quickly while the center remains runny, cover loosely with foil to allow longer baking without burning. Additionally, check that your egg-to-liquid ratio follows the recipe—too much milk or cream can prevent proper setting. Finally, ensure you’re using standard large eggs, as smaller eggs provide insufficient protein structure for proper setting.

Can I make this without the overnight refrigeration step? While the overnight refrigeration produces the best texture and flavor integration, you can create a same-day version with modifications. After assembling the casserole, cover and refrigerate for a minimum of 1 hour to allow some absorption. Alternatively, lightly toast the English muffin cubes more thoroughly before assembly, reducing their absorption capacity and need for extended soaking. Another approach is to reduce the liquid by about ¼ cup to account for the reduced absorption time. The casserole will still be delicious, though the texture may be slightly less cohesive and more bread pudding-like than the overnight version. Always ensure the egg mixture is fully set (to 160°F internal temperature) regardless of soaking time.

Why did my hollandaise sauce separate or curdle? Hollandaise separation typically results from temperature issues or improper emulsification technique. The most common causes are adding butter too quickly or overheating the sauce. For successful hollandaise, ensure your egg yolks are at room temperature before beginning. When adding butter, start with just a few drops while whisking vigorously, gradually increasing to a thin stream as the emulsion forms. Keep the double-boiler water at a bare simmer, never boiling, and periodically remove the bowl from heat if it feels too warm. If separation occurs, you can often rescue the sauce by immediately removing from heat and whisking in 1-2 teaspoons of cold water. For stubborn separations, start fresh with a single yolk in a clean bowl, then gradually whisk in the broken sauce as you would the butter.

Can I substitute the hollandaise with another sauce? Yes, several alternatives work beautifully with this casserole format. For simplicity, a quality store-bought hollandaise sauce mix prepared according to package directions offers convenience with acceptable results. Cheese-based alternatives include a simple mornay sauce (béchamel with Gruyère) or a sharp cheddar sauce with a touch of Dijon mustard. For lighter options, try Greek yogurt mixed with lemon zest, dill, and a touch of Dijon, or an avocado-based sauce blending ripe avocado with lemon juice, olive oil, and herbs. A roasted red pepper coulis provides vibrant color and flavor contrast, while herb-infused brown butter offers rich simplicity. Each alternative creates a different flavor profile while maintaining the essential moisture and richness that complements the casserole base.

How do I ensure my English muffins don’t become soggy? Achieving the perfect texture balance requires several key techniques. First, thoroughly toast the English muffin pieces before assembly—they should be golden and dry to the touch. Using fork-split rather than knife-cut muffins creates more texture and nooks that toast more effectively. Consider allowing the toasted pieces to cool completely before assembly, which further removes moisture. For areas of the casserole where you want defined texture, leave some muffin pieces pointing upward and partially exposed above the egg mixture, creating islands of crispness among the custardy portions. Finally, ensure your egg-to-bread ratio isn’t too liquid-heavy—the mixture should coat the bread pieces but not leave excessive liquid in the dish before refrigeration.

Can this casserole be made gluten-free? Yes, this recipe adapts well to gluten-free diets with thoughtful substitutions. Replace standard English muffins with gluten-free English muffins, which are widely available in most grocery stores. Since gluten-free breads often have different absorption properties, they benefit from more thorough toasting before assembly and may require slightly less egg mixture. Alternatively, create a completely different base using pre-roasted diced potatoes or a mixture of roasted sweet potatoes and regular potatoes seasoned with herbs. Another excellent option is a base of cooked quinoa mixed with a small amount of gluten-free flour to help bind the mixture. Ensure all other components (seasonings, ham, etc.) are certified gluten-free, particularly if cooking for someone with celiac disease rather than gluten sensitivity.

What’s the best way to serve this for a larger crowd? For serving 12 or more people, strategic scaling and presentation adjustments optimize both efficiency and presentation. Instead of making one large, deep casserole that may cook unevenly, prepare multiple standard-sized casseroles that can be baked in rotation or simultaneously on different oven racks (rotating positions halfway through). For buffet service, pre-cut into squares and arrange in a chafer or on a warming tray. Consider preparing additional hollandaise (about 1.5x the normal recipe per extra casserole) and keep warm in a thermal carafe or small slow cooker set to “warm,” whisking occasionally and thinning with warm water if needed. For elegant service at larger gatherings, consider mini individual casseroles (baked in ramekins for 25-30 minutes) that eliminate cutting and create personalized presentations. Supplement with a simple alternative protein option like bacon or sausage links for guests with different preferences.