Eggs Benedict Casserole with Croissants and Hollandaise

Introduction

This Eggs Benedict Casserole with Croissants and Hollandaise is a warm, indulgent brunch dish that brings together everything you love about classic Eggs Benedict — buttery croissants, savory Canadian bacon, fluffy eggs, and a rich, velvety Hollandaise sauce — all baked into one comforting casserole. Perfect for holidays, weekends, or meal prep brunches, this dish is easy to assemble ahead of time and delivers that “wow” factor with minimal effort.

Why You’ll Love This Recipe

• Combines all the flavors of traditional Eggs Benedict in one easy bake
• Flaky croissants soak up the custardy egg mixture beautifully
• Perfect make-ahead breakfast or brunch
• Great for feeding a crowd — no poaching eggs one by one
• Rich, creamy Hollandaise sauce ties everything together
• Ideal for Easter, Mother’s Day, or cozy weekend mornings

Ingredients Needed

For the Casserole

• 6 large croissants, torn into large chunks
• 8 large eggs
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup Canadian bacon or thick-cut ham, diced
• 1 tbsp butter (for greasing the baking dish)
• Optional: chopped chives or green onions for garnish

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted and warm
• Pinch of cayenne pepper (optional)
• Salt to taste

Step-by-Step Instructions

1. Prepare Baking Dish – Grease a 9×13-inch baking dish with butter. Layer torn croissants evenly in the dish.
2. Add Bacon – Sprinkle diced Canadian bacon or ham over the croissants.
3. Mix Custard – In a bowl, whisk eggs, milk, cream, Dijon mustard, salt, and pepper until smooth.
4. Assemble – Pour the egg mixture evenly over the croissant layer, pressing down gently to absorb.
5. Chill or Bake – Cover and refrigerate overnight, or bake immediately.
6. Bake – Preheat oven to 375°F. Bake uncovered for 35–40 minutes, until golden brown and the center is set.
7. Make Hollandaise – Whisk egg yolks and lemon juice in a heatproof bowl. Place over simmering water (double boiler) and whisk constantly while slowly drizzling in melted butter until thickened. Season with salt and cayenne.
8. Serve – Pour warm Hollandaise sauce over the baked casserole and garnish with chives.

Tips for Success

• Use day-old croissants for the best texture — they soak up the custard perfectly.
• Don’t overbake; remove when the center is just set for a creamy interior.
• Keep Hollandaise warm over low heat, not hot, to prevent curdling.
• Add a splash of hot water if the sauce thickens too much.
• For a twist, sprinkle shredded Swiss or Gruyère cheese over the top before baking.
• Prep the casserole the night before for easy morning baking.

Variations & Substitutions

• Meat-Free: Use sautéed spinach, mushrooms, or roasted red peppers instead of bacon.
• Cheesy Version: Add ½ cup shredded Gruyère or cheddar to the custard.
• Make It Spicy: Add a pinch of cayenne or a drizzle of hot sauce.
• Lighter Version: Use half-and-half instead of cream and low-fat milk.
• Bread Swap: Use brioche or French bread if croissants aren’t available.

Serving Suggestions

• Pair with a fresh fruit salad or mixed greens for balance.
• Serve alongside crispy hash browns or roasted potatoes.
• Add mimosa or coffee for the ultimate brunch spread.
• Top with extra Hollandaise for that luxurious touch.
• Garnish with fresh herbs for a pop of color.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze baked casserole (without sauce) up to 2 months.
• Reheat: Warm in a 350°F oven for 15–20 minutes or microwave individual portions. Add fresh Hollandaise before serving.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the casserole the night before, refrigerate overnight, and bake in the morning.

Can I use store-bought Hollandaise?
You can, but homemade gives the best flavor and texture.

Can I add cheese to the casserole?
Absolutely! Shredded Gruyère or Swiss works beautifully.

How do I fix broken Hollandaise?
Whisk in a teaspoon of warm water to bring it back together.

Can I use regular bread instead of croissants?
Yes, but croissants give it that buttery richness traditional bread lacks.

Eggs Benedict Casserole with Croissants and Hollandaise

A rich, make-ahead brunch bake featuring buttery croissants, savory Canadian bacon, fluffy eggs, and creamy homemade Hollandaise sauce. All the flavors of classic Eggs Benedict in one easy, crowd-pleasing casserole.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 minute minute

Course: Breakfast, Brunch

Cuisine: American, Holiday Brunch

Keyword: croissant bake, easy brunch recipe, eggs benedict casserole, hollandaise sauce

Servings: 8 servings

Calories: 520kcal

Cost: Medium

Equipment

• 9×13-inch baking dish For assembling and baking the casserole
• mixing bowls For whisking eggs and sauce
• whisk Essential for smooth Hollandaise sauce
• Double boiler or heatproof bowl Used to make Hollandaise gently over steam

Ingredients

• 6 large croissants, torn into pieces
• 8 large eggs
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Canadian bacon or diced ham
• 1 tbsp butter, for greasing the pan
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and warm
• 1 pinch cayenne pepper (optional)
• to taste salt
• 1 tbsp chopped chives or green onions, for garnish

Instructions

• Grease a 9×13-inch baking dish with butter and layer torn croissants evenly across the bottom.
• Sprinkle diced Canadian bacon or ham evenly over the croissants.
• In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper until smooth.
• Pour the mixture over the croissants, pressing lightly so they absorb the custard. Cover and refrigerate overnight, or bake immediately.
• Preheat oven to 375°F. Bake uncovered for 35–40 minutes, until golden and center is set.
• Make Hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice. Place over simmering water and slowly whisk in warm melted butter until thickened. Season with salt and cayenne.
• Drizzle warm Hollandaise over baked casserole and garnish with chives before serving.

Notes

Best when assembled the night before and baked fresh in the morning. Serve with fresh fruit or roasted potatoes. Store leftovers in the fridge up to 3 days. Freeze without Hollandaise up to 2 months.

Nutrition

Calories: 520kcal | Carbohydrates: 22g | Protein: 19g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 320mg | Sodium: 740mg | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg

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