I reworked my favorite brunch into an Eggs Benedict Casserole With Croissants so you can peek at a buttery, saucy shortcut that bakes up in one pan.

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I rarely do a full Eggs Benedict because who really has the time, so I turned it into a lazy baked casserole. With flaky butter croissants and salty Canadian bacon it gives the familiar, fancy flavors without the minute to minute fuss.

I call it my Easy Eggs Benedict Casserole and honestly people always ask how I pulled it off. It reads like Eggs Benedict Casserole With Croissants but somehow way easier to pull off, even when I’m half awake.

If you like shortcuts that still taste impressive this will make you curious.

Ingredients

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Buttery pastry cubes soak up custard, add flaky texture and rich carbohydrates.
Lean pork offers protein and salt, gives a savory bite and meaty balance.
Eggs give structure and protein plus yolks add silkiness and extra fat.
Milk thins the custard, cream makes it richer and more luxurious.
Melted cheese adds savory depth, umami and a gooey golden top.
Butter makes quick hollandaise silky, adds fat and bright buttery flavor.
Lemon cuts richness with acid, gives hollandaise freshness and a nice zing.
Fresh herbs sprinkle color, mild onion or grassy notes and bright finish.

Ingredient Quantities

6 large butter croissants, day-old if possible, torn into bite size pieces (about 12 ounces)

8 ounces Canadian bacon or sliced ham, chopped or thickly sliced

8 large eggs (for the casserole custard)

2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for a richer custard)

1 teaspoon Dijon mustard

1 cup shredded Gruyere or sharp cheddar (about 4 ounces)

3 large egg yolks (for quick hollandaise)

6 tablespoons unsalted butter, melted (for hollandaise)

1 tablespoon freshly squeezed lemon juice (for hollandaise)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch of cayenne pepper, plus extra for hollandaise if you like a little heat

1 tablespoon unsalted butter, softened, to grease the baking dish

2 tablespoons chopped fresh chives or parsley, for garnish

Optional: a few dashes of hot sauce or Tabasco

How to Make this

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1. Preheat oven to 350F and grease a 9×13 inch baking dish with the 1 tablespoon softened butter; tear the 6 croissants into bite sized pieces (about 12 ounces) and scatter them in the dish so they make an even layer.

2. Scatter the chopped 8 ounces Canadian bacon or sliced ham over the croissant pieces, then sprinkle the 1 cup shredded Gruyere or sharp cheddar evenly on top.

3. In a large bowl whisk together the 8 whole eggs, 2 cups milk (or 1 1/2 cups milk + 1/2 cup heavy cream for richer custard), 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and a pinch of cayenne until smooth.

4. Pour the egg mixture slowly over the croissants, pressing down gently so the bread soaks up the custard; let sit 10 to 15 minutes at room temp so the liquid is absorbed (or cover and refrigerate up to overnight for hands-off prep).

5. Bake uncovered for about 35 to 45 minutes until puffed and golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast, loosely tent with foil. Let cool 5 to 10 minutes before cutting.

6. While the casserole bakes make quick hollandaise: in a heatproof bowl whisk the 3 large egg yolks with 1 tablespoon lemon juice and a pinch of salt until slightly thickened.

7. Set the bowl over barely simmering water (bowl should not touch the water) and whisk constantly, then slowly drizzle in the 6 tablespoons melted butter in a thin stream until the sauce is smooth and emulsified; remove from heat and season with a little black pepper, extra pinch cayenne and optional hot sauce to taste. If you’re nervous about scrambling, use the blender method: blend yolks, lemon and salt, then very slowly pour in warm melted butter while blender runs.

8. Taste the hollandaise and adjust lemon, salt or cayenne; keep warm over the warm (not hot) water bath or in a thermos if not serving right away.

9. Slice or scoop the casserole onto plates, spoon the hollandaise over each portion, sprinkle with the 2 tablespoons chopped chives or parsley and add a few extra dashes of cayenne or hot sauce if you like heat.

Equipment Needed

1. Oven, preheat to 350F, yep you need it
2. 9×13 inch baking dish, greased with the tablespoon of butter
3. Large mixing bowl for the eggs and custard, big enough so it wont spill when you whisk
4. Whisk, for the custard and to start the hollandaise (a fork can do in a pinch)
5. Heatproof bowl plus a small saucepan for a water bath, bowl shouldnt touch the simmering water
6. Measuring cups and spoons for milk, cream, butter, and seasonings
7. Chef knife and cutting board to chop croissants and the Canadian bacon or ham
8. Rubber spatula or wooden spoon to press the bread into the custard and scrape bowls
9. Blender or immersion blender optional, for an easier, less nervous hollandaise method

FAQ

Can I use fresh croissants instead of day old ones? Yes, but fresh croissants are too soft and will get soggy, so break them into pieces and toast them in a 350°F oven for 6 to 8 minutes to dry them out first, or leave the torn pieces uncovered on a rack overnight so they firm up a bit.

How long and at what temperature do I bake the casserole? Bake at 350°F (175°C) for about 35 to 40 minutes until the center is set and the top is golden, a knife in the center should come out mostly clean. If your pan is deeper add 5 to 10 minutes and check again.

Can I assemble this the night before and bake it in the morning? Absolutely, assemble, cover and refrigerate for up to 24 hours. Let it sit at room temp 20 minutes before baking so it cooks more evenly. Hollandaise is best made just before serving but you can warm a gentle store bought one if needed.

How do I make the quick hollandaise and is it safe? Blend the 3 egg yolks with lemon juice, salt and cayenne, then drizzle in the melted warm butter while blending to emulsify. It works fast and is silky. If you or guests are pregnant, very young or immunocompromised use pasteurized eggs or a boiled water bath method, because traditional hollandaise uses lightly cooked yolks.

What can I swap for the Gruyere or Canadian bacon? You can use sharp cheddar, Swiss, or fontina instead of Gruyere. For the meat try ham, prosciutto, or smoked salmon for a twist. Just cut back on added salt if you pick a saltier meat or cheese.

Why did my casserole turn out soggy and how do I fix it? Sogginess usually comes from bread that was too fresh or too much custard. Next time use day old croissants, press them gently into the egg mixture so they absorb evenly, and bake until the center is set and edges are browned. Let it rest 10 minutes before serving so it firms up.

Eggs Benedict Croissant Casserole Recipe Substitutions and Variations

Croissants: swap the 6 butter croissants (≈12 oz) for day-old brioche torn into pieces or 6 split English muffins. Brioche keeps the rich, tender texture, English muffins give a firmer, toasty bite.
Canadian bacon or ham: use 8 oz smoked salmon for a “lox Benedict” vibe, or 8 oz cooked breakfast sausage or turkey bacon if you want something heartier and less salty.
Whole milk (custard): replace 2 cups whole milk with 2 cups half-and-half for a richer custard, or use 2 cups unsweetened oat milk plus 2 tablespoons melted butter if you need a dairy free option.
3 egg yolks for hollandaise: shortcut with 1/2 cup mayonnaise mixed with 1 tablespoon lemon juice and a splash of hot water for a quick no-fuss hollandaise, or use 1 whole egg plus 2 yolks if you want a sturdier homemade emulsion.

Pro Tips

1) Use day old croissants if you can, but if yours are fresh just pop them in a low oven for a few minutes to dry them out a bit. That helps the custard soak in instead of turning everything mushy.

2) Brown the Canadian bacon or ham in a skillet first to get some crisp edges and render a little fat. Drain or blot the excess grease so the casserole doesn’t get greasy, and you’ll get nicer texture in every bite.

3) Let the custard sit on the bread for at least 10 minutes, or cover and refrigerate overnight for hands off prep. If you do chill it, let the dish come close to room temp before baking so it heats more evenly.

4) For hollandaise, use the blender method if you’re nervous about scrambling. If the sauce breaks, whisk a warm egg yolk in a clean bowl then slowly whisk the broken sauce back in and it should come together. Keep the finished sauce warm but not hot, and taste for lemon, salt and cayenne before serving.

Eggs Benedict Croissant Casserole Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I reworked my favorite brunch into an Eggs Benedict Casserole With Croissants so you can peek at a buttery, saucy shortcut that bakes up in one pan.

Servings

servings

Calories

670

kcal

Equipment: 1. Oven, preheat to 350F, yep you need it
2. 9×13 inch baking dish, greased with the tablespoon of butter
3. Large mixing bowl for the eggs and custard, big enough so it wont spill when you whisk
4. Whisk, for the custard and to start the hollandaise (a fork can do in a pinch)
5. Heatproof bowl plus a small saucepan for a water bath, bowl shouldnt touch the simmering water
6. Measuring cups and spoons for milk, cream, butter, and seasonings
7. Chef knife and cutting board to chop croissants and the Canadian bacon or ham
8. Rubber spatula or wooden spoon to press the bread into the custard and scrape bowls
9. Blender or immersion blender optional, for an easier, less nervous hollandaise method

Ingredients

6 large butter croissants, day-old if possible, torn into bite size pieces (about 12 ounces)
8 ounces Canadian bacon or sliced ham, chopped or thickly sliced
8 large eggs (for the casserole custard)
2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for a richer custard)
1 teaspoon Dijon mustard
1 cup shredded Gruyere or sharp cheddar (about 4 ounces)
3 large egg yolks (for quick hollandaise)
6 tablespoons unsalted butter, melted (for hollandaise)
1 tablespoon freshly squeezed lemon juice (for hollandaise)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper, plus extra for hollandaise if you like a little heat
1 tablespoon unsalted butter, softened, to grease the baking dish
2 tablespoons chopped fresh chives or parsley, for garnish
Optional: a few dashes of hot sauce or Tabasco

Directions

Preheat oven to 350F and grease a 9×13 inch baking dish with the 1 tablespoon softened butter; tear the 6 croissants into bite sized pieces (about 12 ounces) and scatter them in the dish so they make an even layer.
Scatter the chopped 8 ounces Canadian bacon or sliced ham over the croissant pieces, then sprinkle the 1 cup shredded Gruyere or sharp cheddar evenly on top.
In a large bowl whisk together the 8 whole eggs, 2 cups milk (or 1 1/2 cups milk + 1/2 cup heavy cream for richer custard), 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and a pinch of cayenne until smooth.
Pour the egg mixture slowly over the croissants, pressing down gently so the bread soaks up the custard; let sit 10 to 15 minutes at room temp so the liquid is absorbed (or cover and refrigerate up to overnight for hands-off prep).
Bake uncovered for about 35 to 45 minutes until puffed and golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast, loosely tent with foil. Let cool 5 to 10 minutes before cutting.
While the casserole bakes make quick hollandaise: in a heatproof bowl whisk the 3 large egg yolks with 1 tablespoon lemon juice and a pinch of salt until slightly thickened.
Set the bowl over barely simmering water (bowl should not touch the water) and whisk constantly, then slowly drizzle in the 6 tablespoons melted butter in a thin stream until the sauce is smooth and emulsified; remove from heat and season with a little black pepper, extra pinch cayenne and optional hot sauce to taste. If you’re nervous about scrambling, use the blender method: blend yolks, lemon and salt, then very slowly pour in warm melted butter while blender runs.
Taste the hollandaise and adjust lemon, salt or cayenne; keep warm over the warm (not hot) water bath or in a thermos if not serving right away.
Slice or scoop the casserole onto plates, spoon the hollandaise over each portion, sprinkle with the 2 tablespoons chopped chives or parsley and add a few extra dashes of cayenne or hot sauce if you like heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.