Eggs Benedict Casserole

I created this Eggs Benedict Casserole recipe to capture the luxurious flavor of classic Eggs Benedict without the hassle of poaching eggs. Layers of toasted English muffins or bread, creamy eggs, melty cheese, and a drizzle of buttery lemon sauce make a satisfying brunch dish perfect for any occasion.

Why You’ll Love This Recipe

I love how this casserole delivers rich Eggs Benedict flavor in a simple, bake-and-serve format. It’s comforting and indulgent with custardy bread layers, golden cheese, and an easy hollandaise-style drizzle. Whether I’m hosting brunch or treating myself to a cozy morning meal, it always feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the casserole

• English muffins or sturdy bread, torn or cubed

• Eggs

• Milk or half-and-half

• Dijon mustard (optional)

• Salt and pepper

• Shredded cheese (Gruyère, cheddar, or Swiss)

• Optional: sautéed spinach, mushrooms, roasted red peppers, caramelized onions

For the hollandaise-style sauce

• Butter, melted

• Lemon juice

• Dijon mustard

• Cayenne or paprika

• Salt

Directions

1. I toast or cube the English muffins and layer them evenly in a greased baking dish.

2. I sauté any vegetables I want to include—like mushrooms or spinach—and scatter them over the bread.

3. I whisk together eggs, milk or half-and-half, Dijon mustard (if using), salt, and pepper. I pour this mixture evenly over the bread and vegetables.

4. I top the casserole with shredded cheese and gently press it down to help everything absorb the egg mixture.

5. I cover and refrigerate the dish for at least 1 hour or overnight for best texture.

6. I preheat the oven to 350°F. I bake the covered casserole for 30 minutes, then uncover and bake another 10–15 minutes until the center is set and the top is golden.

7. While it bakes, I make the sauce: I whisk melted butter with lemon juice, Dijon, cayenne, and a touch of salt until smooth.

8. I drizzle the warm sauce over the casserole before serving.

Servings And Timing

This recipe serves 6 to 8 people.

• Prep time: 20–30 minutes

• Chill time: 1 hour to overnight

• Bake time: 40–45 minutes

• Total time: about 2 hours

Variations

• I add sautéed spinach, mushrooms, or roasted red peppers for extra color and flavor.

• I include sun-dried tomatoes or caramelized onions for a deeper flavor profile.

• I use dairy-free cheese and plant milk for a lighter or allergen-friendly version.

• I top the casserole with sliced avocado or a fried egg before serving.

Storage/Reheating

I store leftovers in the fridge for up to 3–4 days. I reheat individual portions in the oven at 325°F or use a microwave, finishing under the broiler to restore crispness. I rewarm the sauce separately and spoon it on just before serving.

FAQs

What Kind Of Bread Works Best?

I like using English muffins or sturdy bread like sourdough—they absorb the egg mixture well without becoming soggy.

Can I Prepare It Ahead Of Time?

Yes. I assemble the casserole the night before, refrigerate it, and bake it in the morning. It’s perfect for prepping in advance.

Is The Sauce Hard To Make?

Not at all. I make a quick version by whisking melted butter with lemon and mustard—it’s smooth, flavorful, and easy to prepare.

Can I Add Vegetables?

Absolutely. I often include sautéed mushrooms, spinach, or peppers for extra flavor and texture.

Will It Hold Up As Leftovers?

Yes, it stores and reheats well. I keep it in the fridge and reheat in the oven or microwave as needed.

Conclusion

I love making this Eggs Benedict Casserole when I want an elegant brunch without the complexity. It bakes beautifully, feeds a group, and delivers rich, satisfying flavor in every bite. Whether for a special gathering or a weekend indulgence, this dish always impresses.