Eggs Benedict Casserole: Brunch Recipe for a Crowd

This eggs Benedict casserole recipe combines the essentials of easy eggs Benedict with the convenience of a make-ahead breakfast casserole. It layers toasted sourdough, scrambled eggs, and crispy bacon under a freshly poached egg and warm hollandaise sauce. The result is creamy, savory, and built to feed a crowd. It works well for brunch recipes, holiday gatherings, or food to make when you want something satisfying and straightforward. You get all the flavor of eggs Benedict without the timing stress.

The structure matters here. Instead of building individual portions, everything starts in a casserole dish. Bread at the base soaks up the flavor from the eggs and cream cheese. It holds everything in place.

That foundation gives the dish a custard-like bite without becoming soggy. A full ten-egg scramble keeps the texture rich and fluffy. The bacon adds crispness and depth. Then, the hollandaise. Warm and lemony, it gets draped over the top just before serving.

You’ll find this simpler than assembling individual servings. It holds beautifully at the table. I’ve tried other versions with baked yolks or layered ham. They lost the soft contrast of textures. This one keeps each layer distinct but cohesive.

Why Each Ingredient Matters

The bread base is more than filler. I use hearty sourdough because it keeps its texture without drying out. White sandwich bread works too, but I skip anything too soft or sweet.

Whipped cream cheese spreads easily across the bread and creates a barrier that holds moisture. It also adds a mild tang that plays well with eggs and hollandaise.

The eggs form two layers. Scrambled inside the casserole and poached on top. Scrambling them just until barely set keeps the bite light. Poaching adds a delicate yolk for contrast.

Bacon brings structure and a salty counterpoint. I always go for thick-cut and bake it until crisp. It crumbles without disappearing.

In the hollandaise, lemon juice brightens and butter gives body. A pinch of cayenne adds a subtle edge without overpowering. If you’ve never made hollandaise before, this recipe will walk you through it. It’s easier than it sounds. Just whisk slowly and keep the heat low.

For another savory dish with breakfast flavor and a make-ahead method, this tater tot casserole works well too.

Technique Spotlight: Poached Eggs and Hollandaise

Poached eggs make this recipe stand out. They are cooked just before serving, so the yolk stays soft. I always crack each egg into a small bowl first. That way, I can lower it gently into simmering water. Vinegar helps the whites hold together.

A quick 3 to 4 minute simmer is enough. Don’t overthink it. You can trim stray whites after cooking if needed.

The hollandaise only needs five minutes if your butter is already melted. Whisk egg yolks and lemon juice in a bowl. Set it over a pan of barely simmering water. The trick is constant movement. A drizzle of melted butter thickens it into a silky sauce.

Want to try another option with a creamy texture and morning flavor? This blueberry cream cheese croissant casserole also uses a soft base with rich toppings.

Common Mistakes and Fixes

Overcooking the scrambled eggs makes the casserole dry. Stop cooking when they look just set. They’ll finish in the oven.

Using thin bacon makes the top greasy. I prefer thick-cut, baked until firm.

For hollandaise, overheating the yolks can cause scrambling. Keep the bowl moving and the heat gentle.

If poached eggs look ragged, check the water isn’t boiling. A low simmer helps the whites wrap neatly.

Planning a breakfast ahead? The overnight breakfast casserole takes the same approach. Prep now, bake later.

Storage and Reheating

Store leftovers in the fridge for up to 3 days. The bread softens slightly, but the flavor holds. I reheat portions in the oven at 300°F until warmed through.

You can freeze the baked base without the poached eggs or hollandaise. Wrap tightly and thaw overnight in the fridge before reheating.

Make the sauce and eggs fresh for serving. They don’t hold well once assembled.

If you’re looking for another brunch option that reheats easily, eggnog French toast is a favorite for weekends.

Serving Suggestions

Spoon warm hollandaise over each slice just before serving.

Add roasted asparagus on the side for a spring brunch.

Serve with a citrus salad to cut the richness.

Pair with muffins, or keep it simple with black coffee.

Sometimes I serve it with a Bloody Mary bar for guests. Low effort, high reward.

Save This Recipe and Share Your Version

Add this to your easy brunch recipes board and save it for Easter, Mother’s Day, or any weekend brunch.

If you try it, share your tweaks in the comments. Did you swap the bacon? Try it with smoked salmon? I’d love to hear how it worked out.