Why You’ll Love Eggs Benedict Casserole Recipe

I love this recipe because it’s easy to prepare and ideal for slow mornings or special gatherings. Everything bakes in one pan, the texture is creamy yet hearty, and the flavors feel familiar and satisfying without any complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Casserole:
• 6 English muffins, split and toasted
• 8 large eggs
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced beef sausage
• 1 cup shredded cheese (Swiss or cheddar)
• Fresh chives or parsley (optional)

For the Hollandaise Sauce:
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper, to taste

Directions

I start by preheating my oven to 350°F (175°C). In a greased 9×13-inch baking dish, I layer the toasted English muffin halves with the cut side facing up and scatter the diced beef sausage evenly over them. In a large bowl, I whisk together the eggs, milk, Dijon mustard, salt, and black pepper until smooth. I pour the mixture over the muffins and gently press everything down so it absorbs the liquid, then sprinkle the shredded cheese evenly on top. I cover the dish with foil and bake for 30 minutes, remove the foil, and bake for another 15 minutes until the casserole is set and lightly golden. While it bakes, I whisk the egg yolks and lemon juice until pale, then slowly whisk in the melted butter until creamy, seasoning with salt and cayenne to taste. I drizzle the hollandaise sauce over the casserole just before serving and add herbs if I want.

Servings and Timing

I usually get about 6 servings from this casserole. Prep time takes around 20 minutes, cook time is about 45 minutes, and total time is roughly 1 hour and 5 minutes.

Variations

I sometimes use diced smoked beef or cooked chicken sausage for a slightly different texture. When I want a sharper flavor, I use cheddar, and when I want something milder, I stick with Swiss. I also like adding sautéed spinach or mushrooms for extra depth.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the oven or microwave until heated through, adding extra hollandaise if needed.

FAQs

Can I prepare this casserole in advance?

I often assemble it the night before and bake it fresh the next day.

Do the English muffins need to be toasted?

I toast them to help prevent sogginess and improve texture.

Can I use a different protein?

I’ve had great results using smoked beef or chicken sausage.

Which cheese works best?

I prefer Swiss for a classic flavor, but cheddar works well too.

How do I know when it’s done baking?

I look for a set center and a lightly golden top.

Can this casserole be frozen?

I freeze it without the sauce and add fresh hollandaise after reheating.

Is homemade hollandaise difficult?

I find it easy as long as I whisk steadily and slowly.

Can I make this without meat?

I skip the sausage and add vegetables like spinach or mushrooms instead.

What should I serve with this?

I like pairing it with fresh fruit or a simple green salad.

Can I adjust the seasoning?

I always tweak the salt and spice to my personal taste.

Conclusion

I keep this Eggs Benedict casserole in my recipe rotation because it delivers comforting brunch flavors in an easy, crowd-friendly format. It’s rich, satisfying, and perfect when I want something special without extra effort.