This easy Eggs Benedict Casserole has all the flavor you adore—no poaching required!
You’ve likely ordered eggs Benedict a few times when out to eat and maybe wondered where in the world that name came from. Well, it’s a good story, and we have to keep that in mind—it’s probably just a story. No one knows for sure, but the tale says that back in the 1860s, Mrs. LeGrand Benedict often frequented Delmonico’s Restaurant in Lower Manhattan. Due to her frequent visits, she grew tired of the menu. So chef Charles Ranhofer set out to impress her with a new dish—and eggs Benedict was born.
Who knows how accurate that story is, but I like it. The story is charming, and I, for one, am a big fan of eggs Benedict! Traditional eggs Benedict is assembled with two open-face English muffins topped with Canadian bacon, poached eggs, and a creamy hollandaise sauce. There are many versions of the traditional Benedict, but I like the characteristic flavor you get in this casserole. And I’m pretty sure you’ll love the recipe for its simplicity. It takes an elegant dish and turns it into a convenient one that’s easy to make for a crowd. There’s a little slicing and dicing, and then it’s all mixed up together to make the casserole.
Eggs Benedict casserole is intended to sit overnight before cooking, which makes it even more appealing. Make it the day before, and the next morning, you’ve got a fast and delicious breakfast to simply pop in the oven, giving you time to do more important things, like sip a coffee and relax.
Is This Eggs Benedict Casserole Healthy?
Eggs Benedict is full of protein from the eggs and ham, which is always a good thing, especially at breakfast time. This recipe is not suitable for those on a keto/low-carb diet though, as the base of the casserole is carbs due to those fluffy English muffins. Additionally, the ham, eggs, (and the butter in the hollandaise sauce) contribute to the dish’s high saturated fat content. For a dairy-free version, use a plant-based milk and replace the butter in the hollandaise sauce with a plant-based butter. All in all, eggs Benedict casserole is a tasty meal that should be enjoyed in moderation.
What Is Hollandaise Sauce?
Hollandaise sauce is what makes eggs Benedict recognizable. You can buy this sauce ready-made at the store or in a powdered mix, or you can make your own if you feel like it. The recipe consists of egg yolks, melted butter, and lemon juice, which makes a tangy, creamy sauce that is fabulous over eggs and ham. The sauce can be skipped to accommodate some diets; however, the taste of the casserole will be less authentic. We have an authentic Hollandaise Sauce recipe, but you can also try this easier Blender Hollandaise Sauce.
How To Make Ahead And Store
This is a make-ahead dish, so once you have the casserole assembled, cover it with foil or plastic wrap and place it in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
Eggs Benedict casserole is perfect for Sunday morning breakfast when you can serve it on its own or add a couple of sides. For an all-American breakfast that feeds a crowd, make some Air-Fryer Breakfast Potatoes or serve alongside Sweet Potato Hash. I prefer to keep it light, since the casserole is quite filling, so it’s a glass of fresh Strawberry Juice or a Blueberry Smoothie for me!
This casserole recipe can shine at lunch or dinnertime, too. At dinner, a Cucumber And Tomato Salad would go nicely, or try something slightly sweet like a Corn And Mango Salad.
Ingredients
- 6 English muffins
- 12 ounces ham
- 8 large eggs
- 2 cups milk
- 1 teaspoon onion powder
- Cooking spray
- 1/2 teaspoon paprika
- 2 cups hollandaise sauce
Instructions
- Cube English muffins and ham; set aside. In a large bowl, whisk together eggs, milk, and onion powder.
- Spray a 9×13-inch baking dish with cooking spray. Layer half of the ham, followed by the English muffin cubes, and then the remaining ham. Pour the egg mixture over the layers. Cover and refrigerate overnight.
- Preheat oven to 375°F. Uncover the casserole, sprinkle with paprika, cover with foil, and bake for 40 minutes. Then, bake uncovered for an additional 20 minutes until set.
- Prepare hollandaise sauce (see "What Is Hollandaise Sauce" above). Serve the casserole with a generous spoonful of warm hollandaise sauce on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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