Eggs Benedict Casserole

If you love the classic flavors of Eggs Benedict but want an easier way to serve a crowd, this Eggs Benedict Casserole Recipe is the perfect solution. It combines toasted English muffins, savory Canadian bacon, fluffy eggs, creamy hollandaise sauce, and fresh herbs into one delicious breakfast bake. This make-ahead casserole is ideal for holidays, brunch gatherings, Mother’s Day, Easter breakfast, Christmas morning, or even a relaxing weekend meal. Since everything is baked together, you get all the rich flavors of traditional Eggs Benedict without the hassle of poaching eggs individually.

Ingredients List

• 6 English muffins, cut into bite-sized cubes
• 12 oz Canadian bacon, diced
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons chopped fresh chives

For the Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon fresh lemon juice
• ½ cup melted unsalted butter
• Pinch of salt
• Pinch of cayenne pepper (optional)

Recipe Information

Why You Will Love This Recipe

• Perfect for holiday breakfasts and brunch parties.
• Easy to prepare the night before.
• No need to poach individual eggs.
• Rich, creamy, and packed with classic Eggs Benedict flavors.
• Great for feeding a large family.
• Easy to customize with different meats and vegetables.
• Restaurant-quality breakfast made at home.

Step By Step Instructions

Step 1: Prepare the Baking Dish

Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Layer the Ingredients

Spread the cubed English muffins evenly into the baking dish. Sprinkle the diced Canadian bacon over the top.

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, onion powder, garlic powder, paprika, salt, and pepper until fully combined.

Step 4: Assemble the Casserole

Pour the egg mixture evenly over the English muffins and bacon. Press the bread down gently so it absorbs the liquid.

Step 5: Chill

Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.

Step 6: Bake

Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven heats. Bake uncovered for 45–50 minutes until the center is fully set and lightly golden.

Step 7: Make the Hollandaise Sauce

Whisk the egg yolks and lemon juice together over simmering water until slightly thickened. Slowly whisk in the melted butter until smooth and creamy. Season with salt and cayenne pepper.

Step 8: Finish and Serve

Drizzle the warm hollandaise sauce over the baked casserole. Garnish with fresh chopped chives and serve immediately.

Variations To Try

• Replace Canadian bacon with cooked ham.
• Add cooked breakfast sausage for extra flavor.
• Include sautéed spinach for a healthier version.
• Add mushrooms and onions for a vegetable-packed casserole.
• Sprinkle shredded cheddar or Gruyère cheese on top before baking.
• Use croissants instead of English muffins for a richer texture.
• Add smoked salmon for a gourmet brunch version.

Freezing Or Restoring

This casserole freezes very well before or after baking.

To freeze before baking, assemble the casserole without the hollandaise sauce, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

To freeze after baking, cool completely, wrap tightly, and freeze for up to 2 months.

Reheat individual servings in the microwave for 1–2 minutes or warm the entire casserole in a 325°F oven until heated through. Prepare fresh hollandaise sauce before serving for the best flavor.

Recipe Notes

• Overnight chilling creates the best texture.
• Fresh hollandaise sauce always tastes better than store-bought.
• Do not overbake or the eggs may become rubbery.
• Fresh chives add brightness and color.
• Use high-quality Canadian bacon for authentic flavor.
• Allow the casserole to rest for 10 minutes before slicing.

Eggs Benedict Casserole

Recipe by Mian waqar

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

420

kcal

Ingredients

• 6 English muffins, cut into 1-inch cubes

• 12 oz Canadian bacon, diced

• 8 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons chopped fresh chives

• For the Hollandaise Sauce

• 4 egg yolks

• 1 tablespoon fresh lemon juice

• ½ cup unsalted butter, melted

• Pinch of salt

• Pinch of cayenne pepper (optional)

Directions

• Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
• Spread the cubed English muffins evenly into the baking dish and top with the diced Canadian bacon.
• In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, onion powder, garlic powder, paprika, salt, and black pepper.
• Pour the egg mixture evenly over the bread and bacon. Press the bread down gently so it absorbs the liquid.
• Cover the dish and refrigerate for at least 4 hours or overnight.
• Preheat the oven to 350°F (175°C).
• Bake uncovered for 45–50 minutes, or until the casserole is puffed, golden, and the center is set.
• While the casserole bakes, prepare the hollandaise sauce by whisking the egg yolks and lemon juice over simmering water. Slowly whisk in the melted butter until smooth and creamy, then season with salt and cayenne pepper.
• Let the casserole rest for 10 minutes after baking.
• Drizzle the warm hollandaise sauce over the casserole, garnish with chopped chives, and serve immediately.

Recipe Video

Notes

• For the best flavor and texture, assemble the casserole the night before baking.
  Fresh homemade hollandaise sauce provides the richest taste, but a quality store-bought version also works.
  Do not overbake, as the eggs can become dry.
  Allow the casserole to rest before slicing to help it hold its shape.
  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  Reheat gently in the microwave or oven and prepare fresh hollandaise sauce before serving for the best results.
  
  

FAQs

Can I make Eggs Benedict Casserole ahead of time?

Yes. It’s designed to be prepared the night before and baked the next morning.

Can I use regular ham?

Absolutely. Diced ham is an excellent substitute for Canadian bacon.

Can I freeze this casserole?

Yes. Freeze either before or after baking for up to two months.

Can I use store-bought hollandaise sauce?

Yes, although homemade hollandaise provides the freshest flavor.

How do I know when it’s done baking?

The center should be set, and a knife inserted into the middle should come out clean.

Can I add cheese?

Yes. Cheddar, Swiss, or Gruyère cheese are all delicious additions.

Conclusion

This Eggs Benedict Casserole Recipe transforms a classic breakfast favorite into a simple, crowd-pleasing brunch dish that’s perfect for holidays and special occasions. With layers of fluffy eggs, toasted English muffins, savory Canadian bacon, and creamy hollandaise sauce, every bite delivers comforting flavor. Prepare it ahead of time, bake it fresh in the morning, and enjoy an effortless breakfast everyone will love.