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Eggs Benedict Croissant Casserole topped with hollandaise sauce and herbs

Eggs Benedict Croissant Casserole

A comforting casserole combining buttery croissants, creamy eggs, and savory ham topped with hollandaise sauce, perfect for brunch or a cozy breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 6 large croissants, torn into pieces Substitute with day-old croissants for better texture.
  • 8 large eggs Use room temperature for smoother custard.
  • 2 cups milk Almond milk can be used for a lighter version.
  • 1 cup cooked ham, diced Bacon or smoked salmon also works beautifully.
  • 1 cup grated cheese (such as Swiss or cheddar) Mix in different cheeses for varied flavors.
Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
Hollandaise Sauce
  • 1/2 cup hollandaise sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to prepare for baking.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined.
  3. In a greased 9x13-inch baking dish, layer the torn croissant pieces evenly across the bottom. Scatter the diced ham and grated cheese over the top.
  4. Pour the egg mixture over the croissants, ensuring everything is well soaked. Press the croissants down gently.
Baking
  1. Bake in the oven for 30 minutes, or until the top is golden brown and the eggs are set.
  2. While the casserole is baking, prepare the hollandaise sauce.
  3. Once baked, let it cool for a few minutes before drizzling the hollandaise sauce over the top.

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat in the microwave for a minute or bake at 350°F (175°C) for 10-15 minutes.