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Eggs Benedict Casserole

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This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead dish. Toasted English muffins, creamy eggs, melted cheese, and a quick lemony butter sauce combine for rich, indulgent flavor in every bite.

Ingredients

6 English muffins or 5 cups sturdy bread, torn or cubed

8 large eggs

2 cups milk or half-and-half

1 tsp Dijon mustard (optional)

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups shredded Gruyère, cheddar, or Swiss cheese

Optional: 1 cup sautéed vegetables (spinach, mushrooms, red peppers, onions)

For the hollandaise-style sauce:

1/2 cup butter, melted

2 tbsp lemon juice

1 tsp Dijon mustard

1/8 tsp cayenne or paprika

Pinch of salt

Instructions

  1. Toast or cube English muffins or bread and spread evenly in a greased 9×13-inch baking dish.
  2. Sauté optional vegetables and distribute over the bread layer.
  3. Whisk together eggs, milk, Dijon, salt, and pepper. Pour over bread and veggies.
  4. Sprinkle shredded cheese on top, pressing gently to help it soak in.
  5. Cover and refrigerate for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C). Bake covered for 30 minutes, then uncover and bake 10–15 minutes more until set and golden.
  7. Meanwhile, whisk melted butter with lemon juice, Dijon, cayenne, and salt for the sauce.
  8. Drizzle sauce over casserole before serving. Serve warm.

Notes

Prep the night before for an easy morning bake.

Customize with vegetables like spinach, mushrooms, or sun-dried tomatoes.

Use plant-based milk and cheese for a dairy-free version.

Add avocado or a fried egg on top for extra flair.

Reheat in the oven or microwave; store sauce separately.

Nutrition

Find it online: https://yumntasty.com/eggs-benedict-casserole/