By Becky Hardin
Published Dec 1, 2025
Eggs Benedict Casserole has all the flavor you love from the classic dish, mixed into one super tasty breakfast casserole. I developed this casserole to be an easy eggs Benedict recipe made with English muffins, filled with ham, and topped off with a simple sauce. I find it’s an easier way to make a classic breakfast that everyone loves, and I love it for Mother’s Day or Easter brunch.
5-Star Review
“This is my new favorite breakfast casserole!! So good and that sauce is so yum!” -Heather
If I can turn something into a casserole, you bet I will! And I have to say, this eggs Benedict casserole turned out beautifully. I love how the toasted English muffin cubes soak up the egg and milk mixture without getting mushy, and the Canadian bacon gives every bite the salty, savory flavor you expect from classic eggs Benedict . Drizzling the warm hollandaise over the top brings everything together and makes it feel a little special without any extra fuss. It’s so much simpler than poaching individual eggs, and you still get all those familiar flavors in one easy bake that serves about ten people.
Tips for Beginners
- Toast the English muffins. Toast the English muffins before assembling so they hold their structure and don’t turn soggy once the custard is added.
- Absorb properly. After pouring in the custard, gently press the muffin mixture down so every piece absorbs the liquid evenly.
- Rest before slicing. Let the casserole rest for about 10 minutes after baking so the center can finish setting and slice cleanly.
- Edges brown too fast. Cover loosely with foil during the last half of baking.
Ingredients1x2x3x
- ▢ 10 tbsp unsalted butter 8 tablespoons melted, 2 tablespoons softened
- ▢ 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
- ▢ 10 oz. thinly sliced black forest ham chopped into 2 inch pieces
- ▢ 16 large eggs
- ▢ 1½ cups milk slightly beaten
- ▢ 1½ cups heavy cream
- ▢ ½ tsp garlic powder
- ▢ ¼ tsp freshly grated nutmeg
- ▢ ½ tsp dried mustard
- ▢ 1½ tsp kosher salt
- ▢ ¾ tsp freshly ground black pepper
- ▢ ¼ tsp ground sweet paprika
- ▢ Blender hollandaise sauce for serving
Video
Instructions
- Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons softened butter.
- Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
- Spread the chopped ham over the top.
- In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
- Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
- Drizzle with our blender hollandaise sauce, a sprinkling of chopped fresh parsley, and sweet paprika.
Becky’s Tips
- Nutritional information does not include blender Hollandaise sauce.
- If you’re baking it straight from the fridge , give it an extra 5 to 10 minutes in the oven to account for the colder starting temperature.
- Whole milk or half-and-half will give you the richest, creamiest texture and prevent the casserole from feeling dry.
- If the center won’t set, a dd 5–10 minutes and check that the dish is on the middle rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Eggs Benedict Casserole Step by Step
Prep the Baking Pan: Preheat oven to 375°F and butter a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter.
Add the English muffins: Spread 12 English muffins ripped into pieces across the prepared baking dish and drizzle 8 tbsp of melted unsalted butter over the top.
Cover with Ham: Spread 10 oz of thinly sliced chopped Black Forest ham over the top.
Pour over the custard: In a large bowl, combine 16 large eggs, 1½ cups of milk, 1½ cups of heavy cream, ½ tsp of garlic powder, ¼ tsp of nutmeg, ½ tsp of dried mustard, 1½ tsp of kosher salt, and ¾ tsp of black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
Bake the Casserole: Cover the casserole with aluminum foil and bake for 30 minutes at 375°F. Remove the foil, sprinkle with ¼ tsp of sweet paprika, and bake another 25-30 minutes, or until the eggs are set in the middle.
Drizzle and serve: Drizzle with blender hollandaise sauce , a sprinkling of chopped fresh parsley, and more sweet paprika.
Variations
This casserole is so fun to experiment with. I’ve made it with bacon instead of ham (so good!). Canadian bacon, lump crab meat, or smoked salmon would also be delish! Or skip the meat altogether and add sautéed spinach or mushrooms for a vegetarian version.
How to Store and Reheat
Store leftover eggs Benedict casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
Freeze eggs Benedict casserole whole or cut into individual servings tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy eggs Benedict casserole is the perfect Mother’s Day Brunch recipe, and it’s great for Easter too! It wouldn’t be complete without the Hollandaise sauce!
That creamy, lemony sauce absolutely makes the recipe, and this casserole wouldn’t be quite right without it. It’s even more fun when you set up a homemade bellini bar for the occasion!
More Breakfast casserole recipes to try
One Pan BLT Skillet Frittata
Ham and Cheese Breakfast Casserole
Tater Tot Breakfast Casserole
Biscuit Breakfast Casserole
Our Eggs Benedict Casserole recipe was originally published 3/27/19. It was retested, reworked, and republished to be better than ever 12/01/25.
Eggs Benedict Casserole Recipe
Ingredients
- 10 tbsp unsalted butter 8 tablespoons melted, 2 tablespoons softened
- 12 English muffins torn or cut into 1½-inch pieces (Thomas’ original work well)
- 10 oz. thinly sliced black forest ham chopped into 2 inch pieces
- 16 large eggs
- 1½ cups milk slightly beaten
- 1½ cups heavy cream
- ½ tsp garlic powder
- ¼ tsp freshly grated nutmeg
- ½ tsp dried mustard
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¼ tsp ground sweet paprika
- Blender hollandaise sauce for serving
Instructions
- Preheat oven to 375°F and butter a 9x13-inch baking dish with 2 tablespoons softened butter.
- Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.
- Spread the chopped ham over the top.
- In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.
- Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.
- Drizzle with our blender hollandaise sauce, a sprinkling of chopped fresh parsley, and sweet paprika.
Video
Notes
- Nutritional information does not include blender Hollandaise sauce.
- If you’re baking it straight from the fridge , give it an extra 5 to 10 minutes in the oven to account for the colder starting temperature.
- Whole milk or half-and-half will give you the richest, creamiest texture and prevent the casserole from feeling dry.
- If the center won’t set, a dd 5–10 minutes and check that the dish is on the middle rack.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
