Eggs Benedict Casserole with Hollandaise Sauce

This Eggs Benedict Casserole with Hollandaise Sauce is a savory, crowd-pleasing breakfast bake that captures all the rich flavor of a classic brunch favorite—without the hassle of poaching eggs or layering each plate. Toasted English muffins and fluffy baked eggs come together in a creamy casserole, finished with a warm, buttery hollandaise sauce that ties it all together beautifully.

Why You’ll Love This Recipe

I love this casserole because it turns a restaurant-style breakfast into an easy, make-ahead meal I can serve to family or guests. It’s hearty, comforting, and loaded with flavor in every bite. And since it bakes in one dish, cleanup is simple. The hollandaise gives it that signature tangy richness that makes it feel like a special occasion—even if it’s just Sunday morning at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the casserole:

• English muffins (split and cut into bite-sized pieces)

• Cooked breakfast sausage Eggs

• Milk

• Heavy cream

• Dijon mustard

• Salt and pepper

• Paprika (optional, for topping)

• Chopped fresh chives or parsley (for garnish)

For the hollandaise sauce:

• Egg yolks

• Lemon juice

• Melted butter

• Salt

• Cayenne pepper or white pepper (optional for a subtle kick)

directions

1. I start by greasing a 9×13-inch baking dish and spreading the chopped English muffins and cooked sausage .

2. In a bowl, I whisk together the eggs, milk, cream, Dijon mustard, salt, and pepper until smooth.

3. I pour the egg mixture evenly over the muffin and meat layer, pressing lightly to help everything soak.

4. I cover and refrigerate the casserole overnight or for at least 2 hours so the flavors meld.

5. When ready to bake, I preheat the oven to 375°F (190°C).

6. I bake the casserole uncovered for 35–40 minutes, or until golden on top and set in the center.

7. While the casserole bakes, I make the hollandaise: In a heatproof bowl over a double boiler, I whisk the egg yolks and lemon juice until thickened slightly.

8. I slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thick.

9. I season the hollandaise with a pinch of salt and a bit of cayenne or white pepper.

10. After baking, I let the casserole rest for 5–10 minutes before slicing and serving with the hollandaise sauce drizzled over the top.

11. I like to finish with chopped chives or parsley for a fresh pop of color.

Servings and timing

This recipe serves 6–8 people and takes about 1 hour total—15 minutes of prep (plus chill time if overnight) and 40 minutes to bake.

Variations

I like to change things up depending on what I have:

• Add sautéed spinach, mushrooms, or roasted red peppers for extra flavor and color.

• Swap English muffins with toasted sourdough, croissants, or French bread cubes.

• Stir in shredded cheese to the egg mixture for a creamier bite.

• Add a few dashes of hot sauce to the hollandaise for a spicy finish.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat individual portions in the microwave or rewarm larger portions in the oven at 325°F until heated through. I store the hollandaise separately and gently reheat it over low heat, whisking to maintain its texture.

FAQs

Can I make this casserole ahead of time?

Yes, I always prep it the night before and keep it in the fridge. In the morning, I just pop it in the oven and make the hollandaise while it bakes.

What kind of meat works best?

I like using cooked breakfast sausage or diced ham—both give great flavor and pair well with the creamy eggs and hollandaise.

Can I make it without bread?

Yes, for a low-carb version, I skip the bread and load up on extra meat and veggies instead. It becomes more like a crustless quiche.

Is the hollandaise hard to make?

Not at all. As long as I whisk continuously and don’t overheat the eggs, it comes together in just a few minutes.

Can I freeze this casserole?

I don’t recommend freezing it raw, but I do freeze baked portions without the hollandaise. When I reheat them, I make a fresh batch of sauce to serve on top.

Conclusion

This Eggs Benedict Casserole with Hollandaise Sauce is a warm, comforting brunch favorite that’s both easy to make and impressive to serve. I love how it brings the flavors of a classic eggs benedict into a bake-and-serve format—no poaching required. Whether I’m feeding a crowd or treating myself to a slow morning, this casserole always makes breakfast feel special.

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