I tend to order food at a restaurant I won't make for myself at home. Eggs Benedict is definitely one of those foods. But now, I have concurred eggs benedict casserole that is made with English muffins, ham, eggs, and topped off with an easy blender hollandaise sauce. This egg casserole feels extra special for any holiday.
Since this casserole is made the night before so the morning you want to eat it, you just pull it out of the fridge and bake it then make the hollandaise sauce. The hollandaise sauce is what makes this casserole from great to special.
This recipe using English Muffins as the bread was definitely inspired by my English Muffin egg cups. Cut-up English Muffins are a great, hearty base for an egg casserole. They will give more structure and make the casserole less mushy like white bread tends to do.
- Eggs Benedict Casserole Ingredients
- Easy Hollandaise Sauce Ingredients
- How to Make Eggs Benedict Casserole
- How to Make Blender Hollandaise Sauce
- Dietary Substitutions for Breakfast Casserole
- Variations to a Traditional Eggs Benedict Casserole
- Storing and reheating leftovers
- Make Ahead Breakfast Casserole Recipes
- 📖 Recipe
- Eggs Benedict Casserole Recipe
Eggs Benedict Casserole Ingredients
The ingredients to make the eggs benedict casserole are simple ingredients but a slight twist on a traditional egg casserole. Here are the ingredients you need to make this perfect brunch recipe.
- English Muffins
- Swiss Cheese
- Green Onions
- Onion Powder
- Dried Mustard
- Salt & Pepper
Easy Hollandaise Sauce Ingredients
Making hollandaise sauce doesn't have to be scary. It is actually fairly easy to make in a blender cup. Here are the ingredients you need to make this blender hollandaise sauce recipe.
- Egg Yolks
- Lemon Juice
- Dijon Mustard
- Salt and Pepper
See the recipe card for quantities.
How to Make Eggs Benedict Casserole
Making this casserole is very similar to so many other egg casseroles. Here is the step by step directions to make this egg and bread casserole.
In a large bowl, combine the eggs, milk, and seasonings. Whisk to completely combine.
Cut the English Muffins up into small squares. Be sure to separate the top from the bottom. Spread half in a greased 13x9 pan.
Top the English muffins off with half the ham and cheese. Repeat with the remainder English Muffins, ham, and cheese.
Then pour the eggs over the ham and bread. Cover and refrigerate until ready to bake.
Bake the eggs benedict casserole covered at 350 degrees for 40 minutes. Then pull out of the oven, remove the foil cover and sprinkle with green onions. Bake for 10 more minutes.
How to Make Blender Hollandaise Sauce
Hollandaise sauce is a tangy butter sauce with hints of mustard and lemon. It is delicious. Making hollandaise sauce this way is super easy to make with the help of a blender cup.
In a blender cup, add egg yolks, mustard, lemon juice, and melted butter.
Screw on the lid and blend for 30 seconds to make smooth and creamy. Season with salt and pepper.
Hint: Make the hollandaise a little spicy with a pinch of cayenne. Make it a little extra with a splash of champagne instead of lemon juice.
When the eggs benedict casserole is baked and the hollandaise sauce is ready, cut 12 pieces of casserole and top off the casserole pieces with the hollandaise sauce.
Dietary Substitutions for Breakfast Casserole
Listen, I have a grandfather who spent the last 15 years of his life with celiac disease. I know it is important to find ways to make everyday recipes with dietary changes. Here are some substitution suggestions for various dietary needs.
- Dairy Free - make this eggs benedict casserole with soy or almond milk instead of cow's milk. The cheese can also be omitted from the top of the casserole for a dairy free casserole.
- Gluten Free English Muffins - use gluten free English Muffins to make this casserole if you have a gluten allergy person you are trying to also make feel extra special with this casserole.
- Vegetarian - Leave the meat out completely if you are looking for a vegetarian breakfast casserole. It will still be full of flavor.
If you have a go-to way to make recipes gluten-free or dairy-free, go with those too. You know what has worked in the past with substitutions.
Variations to a Traditional Eggs Benedict Casserole
Shake up the flavors in this eggs benedict casserole with these breakfast casserole recipe ideas.
- Spicy - add chili pepper flakes to the eggs as well as the cayenne pepper to the Hollandaise.
- Sausage - Change out the ham for breakfast sausage for a more like egg muffin sandwich casserole.
- Chicken - Grilled or fried chicken (Like popcorn chicken) is a great way to make this even more kid-friendly with a very southern twist.
See the individual English Muffin sausage cups recipe.
Storing and reheating leftovers
The egg casserole will last three days in the fridge. Reheat the casserole in the microwave or air fryer. Place one piece on a plate and microwave for 30 seconds. Heat another 15 seconds until hot. In the air fryer, place in a hot air fryer for 3-5 minutes.
Store the leftover Hollandaise sauce in the fridge. Reheat in the microwave in 10 second intervals. You want the hollandaise room temperature not hot.
Don't pour the Hollandaise sauce over the entire casserole if you think you may have leftovers. The casserole will reheat better if the hollandaise is put on after reheating.
Make Ahead Breakfast Casserole Recipes
Keep Christmas morning easy by making your breakfast casserole ahead and just baking that morning. Here are some great tried and true breakfast casseroles.
The purpose of making the egg casserole ahead of time is to have the English muffins absorb the liquid. If you want to make this in a hurry, mix the bread and ham together in a bowl. Pour the egg and milk mixture over the bread and ham. Stir to combine. Let sit for 10 minutes and stir again. Then pour into the greased baking dish. Bake according to directions.
Add a tablespoon of melted butter if your hollandaise is too thick.
Eggs Benedict Casserole Recipe
Eggs Benedict Casserole
- 6 English Muffins
- 16 ouncs diced ham or sliced canadian bacon
- 8 eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Paprika
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- 2 cups Mozzarella, havarti or Swiss cheese, shredded
- 1 green onion
- 3 egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ cup butter, melted and hot
- 1 dash salt and pepper
- 1 pinch cayenne optional
- Cube the English Muffins. Be sure to separate the tops from the bottom. Place ½ of the muffin piece in the bottom of a greased 13 X 9 pan.
- Sprinkle half the cubed ham or the sliced Canadian bacon over the English muffins. Then top with half the shredded cheese and the remainder of the English muffins and ham and cheese.
- Whisk the eggs, milk, and seasonings together. Pour over the top of the muffins and ham.
- Refrigerate for 8 hours.
- Bake the covered casserole for 40 minutes at 350°. Remove from the oven and sprinkle with cheese and green onions. Bake another 10 minutes.
- In a blender cup, add the egg yolks, lemon juice, and melted butter. Add the seasonings.