Name: Easy Eggs Benedict Casserole: Brunch Favorite!
Prep time: 1 h
Cook time: 1 h
Total time: 2 h 15 min
Yield: 8-12 servings
Ingredients: 12 English Muffins, day-old or lightly toasted and cooled; 1 pound cooked beef, preferably thinly sliced deli roast beef, diced into ½-inch pieces; 2 cups shredded Gruyère cheese (about 8 ounces), or a blend of Gruyère and sharp white cheddar; 12 large eggs (10 for casserole, 2 yolks for hollandaise); 2 cups whole milk (or half-and-half); ½ cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper, freshly ground; Pinch of cayenne pepper (optional, for egg mixture); 2 sticks (1 cup) unsalted butter; 3 tablespoons fresh lemon juice; ¼ teaspoon smoked paprika (optional, for garnish); 2 tablespoons fresh chives, finely chopped (optional, for garnish)

Eggs Benedict Casserole A Brunch Favorite Made Easy – doesn’t that just sound like music to a brunch lover’s ears? I know the feeling of wanting to serve that quintessential, elegant brunch dish, Eggs Benedict, but dreading the meticulous timing of poached eggs and the delicate dance of hollandaise sauce, especially when hosting a crowd. That’s precisely why I’m incredibly excited to introduce you to a recipe that promises all the luxurious flavor with none of the typical fuss.

The original Eggs Benedict holds a storied place in culinary history, often credited to late 19th-century New York. It quickly became a hallmark of upscale brunch, revered for its perfect symphony of toasted English muffins, savory Canadian bacon, perfectly poached eggs, and the crowning glory: a rich, velvety hollandaise. The classic combination of savory, tangy, and utterly decadent flavors has secured its spot as a beloved weekend treat for generations. However, perfecting individual servings can be a daunting task for even seasoned home cooks.

This is where our innovative approach shines. Imagine serving a grand breakfast or brunch to your loved ones, presenting a stunning dish that captures every beloved element of the original, but can be prepared ahead of time and baked to golden perfection. The convenience factor is truly revolutionary. No more frantic poaching or whisking at the last minute! You get to enjoy the crisp edges of the English muffin, the satisfying saltiness of the ham, and a custardy egg layer all bathed in a flavorful, creamy sauce, all without breaking a sweat.

I genuinely believe that transforming a traditionally intricate dish into something effortlessly elegant is a culinary triumph. This recipe, Eggs Benedict Casserole A Brunch Favorite Made Easy, is designed to bring that high-end brunch experience right to your home table with minimal stress and maximum flavor. Prepare to impress without the mess!

Ingredients:

12 English Muffins, day-old if possible, or lightly toasted and cooled
1 pound cooked ham, preferably Canadian bacon or thinly sliced deli ham, diced into ½-inch pieces
2 cups shredded Gruyère cheese (about 8 ounces), or a blend of Gruyère and sharp white cheddar
12 large eggs, divided (10 for the casserole, 2 for the hollandaise)
2 cups whole milk, or half-and-half for a richer casserole
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper, freshly ground, plus more to taste
Pinch of cayenne pepper (optional, for the egg mixture)
2 sticks (1 cup) unsalted butter, for the hollandaise
3 tablespoons fresh lemon juice, for the hollandaise
¼ teaspoon smoked paprika, for garnish (optional)
2 tablespoons fresh chives, finely chopped, for garnish (optional)

Prepping Your Workspace and Ingredients for Your Eggs Benedict Casserole A Brunch Favorite Made Easy

First things first, let’s get our kitchen ready. Take out a 9×13-inch baking dish. We’re going to grease it thoroughly with butter or non-stick cooking spray. This little step ensures our delicious Eggs Benedict Casserole A Brunch Favorite Made Easy slides right out when it’s time to serve.
Next, for the English muffins: if they’re fresh, I like to lightly toast them in the toaster and then let them cool completely. This helps them absorb the custard mixture without becoming soggy. Once cool, or if you’re using day-old muffins, tear or cut them into bite-sized pieces, roughly 1-inch squares. Don’t worry about perfection; rustic pieces add character. Place these pieces into a large bowl.
Now, let’s prepare our ham. If you’re using Canadian bacon, slice it into ½-inch pieces and then dice those into smaller, roughly ½-inch cubes. If you have thinly sliced deli ham, you can stack a few slices, roll them up, and then slice them into similar ½-inch pieces. The goal here is uniform, bite-sized pieces that will distribute evenly throughout the casserole. Set the ham aside.
Grate your Gruyère cheese if it’s not pre-shredded. Freshly grated cheese always melts better and tastes richer. If you’re using a blend, go ahead and combine them. Have it ready to go.
For the egg custard mixture, grab a large mixing bowl and your whisk. We’ll be using this soon!
Finally, ensure all your other ingredients – milk, cream, Dijon, seasonings, lemon juice, butter, and garnishes – are measured out and easily accessible. This is what we call “mise en place,” and it truly makes the cooking process so much smoother and more enjoyable. Trust me, it makes a big difference when you’re making a dish like our fantastic Eggs Benedict Casserole A Brunch Favorite Made Easy.

Crafting the Base: English Muffin Layer

Once your English muffins are torn or cut into pieces, spread half of them evenly over the bottom of your prepared 9×13-inch baking dish. Try to create a relatively flat layer, filling in any major gaps. This forms the foundational layer for our casserole, providing that classic English muffin chewiness we all love in Eggs Benedict.
Next, sprinkle half of your diced ham evenly over the English muffin layer. Ensure the ham is spread out, so every bite of the casserole gets some of that savory goodness.
Then, take half of your shredded Gruyère cheese and scatter it generously over the ham and English muffins. This cheese layer will melt beautifully and help bind everything together, adding a rich, nutty flavor.
Repeat the layers: add the remaining English muffin pieces over the cheese, making sure to distribute them as evenly as possible.
Follow with the remaining diced ham, again, spreading it out to cover the second layer of muffins.
Finally, top with the remaining shredded Gruyère cheese. This top layer of cheese will get wonderfully golden and bubbly during baking, forming a delicious crust. Take a moment to admire your layers; this careful layering is key to an evenly cooked and flavored casserole.

Preparing the Velvety Egg Custard for Your Eggs Benedict Casserole

In that large mixing bowl you prepped earlier, crack 10 of your large eggs. Make sure to check for any shell pieces; nobody wants a crunchy surprise!
Pour in the 2 cups of whole milk (or half-and-half for an extra luxurious touch) and the ½ cup of heavy cream. The combination of milk and cream creates a rich, tender custard that will perfectly encase our English muffins, ham, and cheese.
Add the 1 teaspoon of Dijon mustard. Dijon adds a subtle tang and depth of flavor that complements the ham and cheese beautifully, elevating the overall taste profile of your casserole.
Season with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. If you like a little warmth, now is the time to add a tiny pinch of cayenne pepper – it’s optional but adds a lovely, understated kick without making the dish spicy.
Using a whisk, vigorously beat the egg mixture until all the ingredients are well combined and the eggs are thoroughly broken up. You want a smooth, uniform liquid without any stringy egg whites remaining. Whisk for at least 1-2 minutes to ensure everything is fully incorporated. This thorough mixing is essential for a consistent custard texture.
Carefully and slowly pour the entire egg custard mixture over the layered English muffins, ham, and cheese in your baking dish. Pour it evenly, making sure to get liquid into all the nooks and crannies. You might need to gently press down on some of the English muffin pieces with the back of a spoon to ensure they are fully submerged and absorb the custard. This step is critical for a moist and flavorful casserole.

The Baking Process: Bringing Your Brunch Favorite to Life

Once the custard is poured, it’s time to prepare for baking. If you’re planning to bake immediately, preheat your oven to 375°F (190°C).
For immediate baking: Cover the baking dish tightly with aluminum foil. This helps to steam the casserole in the initial phase, ensuring the English muffins become tender and the custard sets gently without drying out.
Place the covered dish into your preheated oven and bake for 30 minutes.
After 30 minutes, carefully remove the foil. The casserole should be starting to puff up, and the edges might be lightly set.
Return the uncovered dish to the oven and continue baking for another 25-35 minutes, or until the top is golden brown, the casserole is puffed up, and a knife inserted into the center comes out clean or with only moist crumbs attached (not wet liquid egg). The internal temperature should reach 160°F (71°C). Keep an eye on it during this phase to prevent over-browning.
For make-ahead convenience: This is one of the best features of an Eggs Benedict Casserole A Brunch Favorite Made Easy! After pouring the custard over the layers, cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This allows the English muffins to soak up all that delicious custard, leading to a more flavorful and cohesive casserole.
The next morning, remove the casserole from the refrigerator about 30 minutes before baking to let it come closer to room temperature. Preheat your oven to 375°F (190°C). Then, follow steps 20-23 for baking. You might need to add an extra 5-10 minutes to the covered baking time if the casserole is still very cold when it goes into the oven.
Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting period is crucial; it allows the custard to fully set and the flavors to meld, ensuring clean slices and a perfect texture. If you cut into it too soon, it might be a bit too loose.

Whipping Up the Luscious Hollandaise Sauce (Quick Blender Method)

While your casserole is baking or resting, it’s the perfect time to prepare the star condiment: Hollandaise sauce. We’re going with a quick and foolproof blender method to make this classic sauce accessible for our Eggs Benedict Casserole A Brunch Favorite Made Easy.

First, melt the 2 sticks (1 cup) of unsalted butter. You can do this in a small saucepan over medium heat or in a microwave-safe bowl. Heat it until it’s bubbling hot, but not browned. The key is that it needs to be very hot to help cook the egg yolks and create the emulsion. Set aside.
In a blender, crack the remaining 2 large egg yolks (not the whites). Add the 3 tablespoons of fresh lemon juice, a pinch of salt, and a very small pinch of cayenne pepper (if desired, it adds a lovely subtle warmth).
Secure the lid on your blender. Make sure the center cap (the pour spout) can be removed or has an opening.
Begin blending the egg yolk mixture on medium-high speed. Let it blend for about 15-20 seconds to aerate the yolks and combine them with the lemon juice and seasonings.
With the blender still running on medium-high speed, slowly and steadily pour the very hot melted butter in a thin stream through the opening in the lid. This slow addition is critical for creating a stable emulsion. As you pour, you’ll notice the sauce starting to thicken and turn light yellow.
Continue blending until all the butter has been incorporated and the sauce is thick, creamy, and pale yellow, resembling a beautiful mayonnaise. This process usually takes about 1-2 minutes from the start of pouring the butter.
Troubleshooting Tip: If your Hollandaise seems too thick, you can thin it out with a teaspoon or two of warm water, blending it in until you reach your desired consistency. If it seems too thin, you might need to try blending it for a bit longer, or if it has completely separated, unfortunately, it’s best to start over. But with the hot butter and steady stream, this blender method is highly reliable!
Taste the Hollandaise and adjust seasoning if necessary. You might want a little more salt or a squeeze of lemon juice to brighten it up.
Serve the Hollandaise immediately. If you need to keep it warm for a short period (no more than 30 minutes), place the blender jar (if it’s heat-safe) or a serving bowl over a pot of simmering water (bain-marie style), stirring occasionally. Do not let it get too hot, as it can separate or curdle.

Finishing Touches and Serving Your “Eggs Benedict Casserole A Brunch Favorite Made Easy”

Once your beautiful Eggs Benedict Casserole A Brunch Favorite Made Easy has rested for its full 10-15 minutes, it’s ready to be cut and served. Use a sharp knife to slice it into individual portions. A 9×13-inch dish typically yields 8-12 servings, depending on how generous you want the portions to be.
Carefully lift each slice out of the dish using a spatula. The layers should hold together beautifully, showcasing the English muffins, ham, and cheesy custard.
Place each slice onto a serving plate.
Now for the grand finale: generously spoon that luscious, warm Hollandaise sauce over each serving of the casserole. The creamy, tangy sauce is what truly transforms this breakfast bake into an “Eggs Benedict” experience.
For an extra touch of color and freshness, sprinkle a tiny bit of smoked paprika over the Hollandaise. This not only looks lovely but also adds a subtle smoky aroma that pairs wonderfully.
Finish with a scattering of freshly chopped chives. The vibrant green of the chives provides a beautiful contrast and a delicate oniony flavor that brightens the entire dish.
Serve your magnificent Eggs Benedict Casserole A Brunch Favorite Made Easy immediately while it’s still warm. It’s perfect on its own or alongside a fresh fruit salad for a complete brunch spread. Enjoy the accolades you’re sure to receive for this impressive yet surprisingly simple dish!

Conclusion:

So there you have it, my friends – we’ve journeyed through the steps of creating a truly remarkable dish, and I couldn’t be more excited for you to experience it firsthand. If you’ve ever dreamt of serving a show-stopping brunch that tastes utterly decadent but doesn’t require you to be chained to the stove poaching eggs individually while your guests wait, then this recipe is absolutely your golden ticket. This isn’t just another breakfast casserole; this is your gateway to a stress-free, utterly delicious morning feast. We’re talking about taking the sophisticated charm of traditional Eggs Benedict and transforming it into an approachable, make-ahead marvel. It’s a game-changer for anyone who loves the classic flavors but not the fuss.

Why This Recipe is a Must-Try:

What makes this particular concoction a must-try, you ask? Well, imagine perfectly toasted English muffins providing that essential texture and base, absorbing all the glorious flavors. Then, picture layers of savory Canadian bacon, nestled amongst fluffy eggs, all baked together to golden perfection. And of course, the crowning glory: a rich, velvety hollandaise sauce drizzled generously over every serving. The beauty of this casserole is that it delivers all those iconic, crave-worthy elements in a single, convenient dish. No more juggling multiple pans, no more worrying about perfectly poached eggs for a crowd. You assemble it, bake it, and bask in the compliments. It truly embodies the spirit of a leisurely brunch, allowing you to enjoy your company rather than being stuck in the kitchen. This is the ultimate solution for a celebratory morning, a family gathering, or even just a luxurious treat for yourself on a lazy weekend. It brings elegance and comfort together in one incredible bite, making it an instant classic in any home. I promise you, once you try this recipe, you’ll wonder how you ever hosted brunch without it.

Serving Suggestions and Creative Variations:

Now, let’s talk about making this dish truly your own. While the core recipe is spectacular as is, there are so many ways to customize your Eggs Benedict Casserole A Brunch Favorite Made Easy to suit your personal tastes or what you have on hand. For serving, I always recommend pairing it with a vibrant, fresh fruit salad – the brightness of berries, melon, and citrus offers a wonderful contrast to the richness of the casserole. A side of crispy bacon or savory breakfast sausage can also complement it beautifully. And, of course, a good cup of coffee or a sparkling mimosa elevates the entire experience to pure bliss.

When it comes to variations, don’t be shy about experimenting! Instead of Canadian bacon, you could try using smoked salmon for a “lox” Benedict twist, or crumbled cooked breakfast sausage for a heartier flavor. For a vegetarian option, sautéed spinach, mushrooms, or asparagus would be absolutely divine. If you want to elevate the cheese factor, a sprinkle of Gruyere or sharp white cheddar can add another layer of savory goodness. Feeling adventurous with your hollandaise? A dash of cayenne pepper or a squeeze of fresh lemon juice stirred in just before serving can brighten it up even further. Some people love to add a touch of smoked paprika on top for color and a hint of smoky flavor. And if English muffins aren’t your jam, consider using cubes of challah bread or sourdough for a different textural base – just adjust the soaking time slightly. You could even bake this in individual ramekins for a more formal presentation, perfect for a special occasion. The possibilities are truly endless, allowing you to adapt it to any dietary preference or flavor profile you desire.

Your Turn: Try It and Share!

My biggest encouragement to you now is this: don’t just read about it, make it! I genuinely believe this recipe will become a cherished part of your culinary repertoire. It’s forgiving, it’s flavorful, and it brings so much joy to the table. Once you’ve whipped up this fantastic creation, I would absolutely love to hear all about your experience. Did you stick to the classic? Did you venture into creative variations? What did your family and friends think? Please, share your stories, your photos, and your tips in the comments section below. Connecting with fellow food enthusiasts and seeing your delicious creations is one of the most rewarding parts of sharing these recipes. Your feedback not only helps me, but it also inspires other readers to try new things and find confidence in the kitchen. So go forth, embrace the ease and deliciousness of this incredible brunch casserole, and let’s celebrate good food together!