Breakfast Eggs Benedict Casserole — Crowd-pleasing Brunch Ideas With Ham

Breakfast Eggs Benedict casserole turns the classic plated brunch into a carefree, crowd-ready bake that still tastes like luxury. If you love the idea of hollandaise, ham, and perfectly custardy eggs without standing over a stove flipping poached eggs for everyone, this is your jam.

Ready to build a saucy, cheesy, totally indulgent casserole that plays well for holiday brunch, a lazy Sunday, or a make-ahead Christmas Breakfast Overnight? Let’s dive in.

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Why you’ll fall head over heels for this dish

This casserole steals all the best parts of Eggs Benedict and makes them ridiculous easy. Imagine layers of toasted English muffins (or buttery brioche), salty ham, silky baked egg custard, and melty cheese — finished with hollandaise. Sounds fancy, but it comes together with zero poaching drama.

Big wins:

• Feeds a crowd without last-minute chaos.
• Make-ahead friendly — assemble the night before and bake in the morning.
• Customizable — swap proteins, breads, or cheeses to suit your crew.
• Comfort food with elevation — it’s brunchy and comforting, yet feels special.

Curious how a classic brunch staple becomes a casserole superstar? Keep reading — I’ll walk you through the story, the how-to, pro tips, and all the tasty variations.

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The backstory (short & fun)

Eggs Benedict probably started as a hangover-curing indulgence and evolved into brunch royalty. Turning it into a casserole is a home cook’s practical flex: preserve the flavors (egg + ham + hollandaise) while saving time. It’s the recipe version of “why have a lot of work when you can have a lot of yum?”

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Ingredients (with quick notes)

Here’s what you’ll typically need. I’ll keep the full measurements flexible so you can scale easily.

• English muffins or day-old bread — toasts, cubed or quartered. Holds custard well.
• Canadian bacon or ham — salty and meaty; swap for smoked salmon for a luxe twist.
• Eggs — the foundation of the custard. Fresh is best.
• Whole milk or cream — makes the custard rich and silky.
• Cheddar (or Gruyère) — melty, savory, and comforting.
• Dijon mustard — a little tang brightens the custard.
• Salt, pepper, cayenne — seasoning is everything.
• Hollandaise sauce — homemade or store-bought; this is the finishing flourish.
• Chives or parsley — bright garnish.

Pro tip: toast the bread first — it absorbs custard without turning soggy. Also, bold cheeses like Gruyère or sharp cheddar give more character.

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Step-by-step: How to make it (simple and reliable)

This method is written for a 9×13 pan; scale up or down as needed.

1. Preheat & prep: Heat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Toast the muffins/bread: Quarter the English muffins and toast briefly so they’re slightly dry and golden. This creates structure.
3. Layer the base: Spread the toasted muffin pieces evenly across the pan. Scatter 8 oz Canadian bacon or chopped ham over the bread. Sprinkle 2 cups shredded cheese across the top.
4. Whisk the custard: In a large bowl whisk together 12 large eggs, 3 cups whole milk (or 2 cups milk + 1 cup cream for extra richness), 1 tsp salt, ½ tsp black pepper, ¼ tsp cayenne, and 1 tsp Dijon. Whisk until smooth and slightly frothy.
5. Combine: Pour the egg mixture evenly over the layered bread, ham, and cheese. Press gently so bread soaks up the custard.
6. Bake covered: Cover with foil and bake for 30 minutes.
7. Finish uncovered: Remove foil, bake an additional 15–20 minutes until the center is set and top is golden and bubbling. Toothpick should come out clean.
8. Sauce & serve: Let rest 5–10 minutes, then drizzle warmed hollandaise over slices. Garnish with chopped chives or parsley.

Quick note: If you prepare this as a make-ahead (Christmas Breakfast Overnight), assemble, cover, and refrigerate. Add 10–15 minutes to baking time when baking from chilled.

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Pro tips for perfect results

• Toast the bread first. This prevents a soggy one-note casserole and gives nice texture pockets.
• Don’t skimp on seasoning. Custards can taste flat without salt, pepper, and a touch of mustard.
• Cover during the first bake. This traps steam to cook through without over-browning. Remove foil to finish.
• Hollandaise hot but not scalding. Warm the sauce gently—if it’s too hot it can separate when drizzled.
• Use a good baking dish. Glass or ceramic heats evenly and gives better browning control than thin metal.

Bold tip: Assemble the night before for stress-free morning brunch — guests think you slaved for hours, but you didn’t.

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Variations to try (mix it up!)

This recipe loves improvisation.

• Smoked salmon & dill: Replace ham with smoked salmon, skip hollandaise or use a lemon-dill cream. Great for pescatarian guests.
• Veggie-forward: Add sautéed spinach, mushrooms, or roasted tomatoes for a vegetarian version.
• Croissant bake: Use torn croissant pieces for a buttery, flaky base — dangerously good.
• Spicy hollandaise: Stir in sriracha or smoked paprika for a heat kick.
• Cheese swaps: Try Gruyère, fontina, or pepper jack for different flavor personalities.
• Low-fat option: Use milk instead of cream and turkey bacon; hollandaise can be lighter if made with yogurt-based emulsion (FYI — still rich).

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Best ways to serve

Pair your casserole with sides that balance rich and bright:

• Fresh fruit salad — citrus and berries cut the richness.
• Crispy roasted potatoes or hash browns — for carb lovers.
• Mixed green salad with vinaigrette — a refreshing foil.
• Bubbly drinks: Mimosas, prosecco, or a citrusy mocktail elevate the brunch vibe.

Presentation tip: Serve hollandaise in a small pitcher so guests drizzle to taste.

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Storage, reheating & make-ahead hacks

Refrigerate: Leftovers store well for 3–4 days in an airtight container.
Reheat: Microwave single portions 60–90 seconds or warm in a 350°F oven for 15–20 minutes (cover to prevent drying).
Freeze: You can freeze before baking. Wrap tightly; thaw overnight in the fridge before baking (add 10–15 minutes to bake time).
Hollandaise: Best made fresh; if using store-bought, heat gently and whisk before serving.

Smart move: Freeze extra portions for busy mornings — you’ll thank yourself.

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FAQs (quick answers)

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Mistakes to avoid (so things don’t go sideways)

• Skipping the toast: soggy texture alert.
• Underseasoned custard: tastes flat without mustard/salt/pepper.
• Overbaking: leads to rubbery eggs — aim for a tender, custardy set.
• Pouring cold hollandaise: will firm less and may separate; warm it slightly.

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Final thoughts — why this is your next brunch hero

This Breakfast Eggs Benedict casserole keeps the soul of Eggs Benedict intact while ditching the frantic single-plate prep. It’s fantastic for hosting, forgiving for novice cooks, and flexible enough that everyone at the table gets exactly what they want. Whether you’re planning Brunch Ideas With Ham for friends or stacking up Ham Eggs Breakfast meal-prep portions, this recipe checks the boxes.

So — will you make it for a holiday, for a lazy weekend, or to impress a breakfast crowd? Honestly, yes to all of the above. Make it your own, prep ahead, and enjoy the applause. Happy brunching! 🥂

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