Eggs Benedict Casserole – Perfect for Breakfast & Brunch

Introduction

This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead breakfast that serves a crowd. Layers of English muffins, bacon or ham, cheese, and a creamy egg custard bake into a rich, comforting dish perfect for holidays, weekends, or brunch gatherings.

No need to individually poach eggs or fuss with hollandaise sauce—this casserole captures all the flavors of Eggs Benedict with less stress and more convenience. Serve it straight from the oven for a satisfying breakfast everyone will love.

Eggs Benedict Casserole – Perfect for Breakfast & Brunch

All-in-one Eggs Benedict casserole 🍳🥓 — cheesy, eggy, and savory breakfast or brunch, easy to make and serve for a crowd.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 6 English muffins cubed
• 8 slices bacon or ham cooked and chopped
• 2 cups shredded cheese cheddar or Swiss
• 8 eggs large
• 2 cups milk
• 3 tbsp butter melted
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard optional
• salt & pepper to taste
• 1 tbsp fresh chives chopped, for garnish

Equipment

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C) and grease baking dish.
2. Layer cubed English muffins, bacon/ham, and shredded cheese in dish.
3. Whisk eggs, milk, melted butter, flour, mustard, salt, and pepper.
4. Pour egg mixture evenly over layers, press lightly.
5. Bake 35–40 minutes until set and golden on top.
6. Garnish with chopped chives and serve. Optional hollandaise drizzle.

Notes

Store leftovers in fridge up to 3 days. Reheat before serving.

Why You’ll Love This Recipe

✅ Classic flavors made easy — all-in-one casserole
✅ Make-ahead — prep the night before, bake in the morning
✅ Feeds a crowd — perfect for brunch parties or family meals
✅ Rich and comforting — cheesy, eggy, and savory
✅ Customizable — swap ham for bacon, turkey, or spinach for a twist

Ingredients

• 6 English muffins, cut into cubes
• 8 slices cooked bacon or ham, chopped
• 2 cups shredded cheddar or Swiss cheese
• 8 large eggs
• 2 cups milk
• 3 tbsp butter, melted
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard (optional)
• Salt & pepper to taste
• 1 tbsp chopped fresh chives for garnish

Step-by-Step Instructions

Step 1 – Preheat oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2 – Layer the base
Spread cubed English muffins evenly in the dish. Sprinkle chopped bacon or ham over the top, followed by shredded cheese.

Step 3 – Make egg custard
In a bowl, whisk together eggs, milk, melted butter, flour, Dijon mustard, salt, and pepper until smooth.

Step 4 – Combine and pour
Pour the egg mixture evenly over the layered muffins, meat, and cheese. Press lightly to submerge muffin pieces.

Step 5 – Bake
Bake 35–40 minutes until the casserole is set, puffed, and lightly golden on top.

Step 6 – Garnish and serve
Sprinkle with chopped chives before serving. Optionally, drizzle with prepared hollandaise sauce for extra flavor.

Tips & Variations

• Make-ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning, adding 5–10 extra minutes.
• Vegetarian option: Replace bacon or ham with sautéed spinach, mushrooms, or roasted vegetables.
• Cheese swap: Try Gruyère, fontina, or Monterey Jack for different flavor profiles.
• Hollandaise topping: For classic Eggs Benedict flavor, drizzle with hollandaise before serving.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat individual servings in the microwave or oven until warmed through.

Nutrition (per serving, approx. 8 servings)

• Calories: 320
• Protein: 18g
• Carbs: 22g
• Fat: 18g
• Fiber: 1g
• Sugar: 3g