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Croissant Eggs Benedict Casserole Recipe

A cross-section serving of eggs benedict casserole with croissants, topped with rich hollandaise sauce and fresh chives.
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Make this easy Croissant Eggs Benedict Casserole for a crowd. This make ahead brunch casserole uses flaky croissants instead of English muffins and bakes everything together for a simple, rich breakfast bake.

Ingredients

Scale
  • 8 large croissants, day old is best
  • 1 cup diced Canadian bacon or ham
  • 1 cup shredded Gruyère cheese
  • 6 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup prepared Hollandaise sauce (for topping)
  • Optional garnish: chopped fresh chives

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Tear the croissants into rough 1-inch pieces. Place the croissant pieces evenly in the bottom of the prepared baking dish.
  3. Sprinkle the diced Canadian bacon or ham evenly over the croissant pieces. Top with the shredded Gruyère cheese.
  4. In a large bowl, whisk together the 6 eggs, whole milk, Dijon mustard, salt, pepper, and nutmeg until well combined. This creates the custard base for your savory croissant pudding.
  5. Slowly pour the egg and milk mixture evenly over the croissants, ham, and cheese in the baking dish. Gently press down on the croissants with a spatula to help them absorb the liquid.
  6. Cover the dish tightly with foil. If making ahead, refrigerate for at least 4 hours or overnight.
  7. If baking immediately, let it sit at room temperature for 20 minutes before baking.
  8. Bake covered for 30 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the casserole is set in the center and lightly golden brown. A knife inserted near the center should come out mostly clean.
  9. Remove the casserole from the oven and let it rest for 10 minutes before serving.
  10. Warm the prepared Hollandaise sauce gently. Spoon or drizzle the Hollandaise sauce over the top of the casserole just before slicing and serving. Garnish with fresh chives if desired.

Notes

  • Using day old or slightly stale croissants prevents them from becoming too soggy during soaking and baking.
  • For a make ahead option, assemble the entire casserole (steps 1-5) and refrigerate overnight. Add 5-10 minutes to the initial covered baking time if baking directly from the refrigerator.
  • If you prefer individual egg yolks on top, bake the casserole as directed, then create small wells in the top layer, crack one egg into each well during the last 15 minutes of baking, and bake until the whites are set.

Nutrition

Find it online: https://kingscook.com/eggs-benedict-casserole-with-croissants/