This Eggs Benedict Casserole transforms the iconic brunch favorite into an easy, crowd-pleasing baked dish. Soft English muffin pieces soak up a savory egg custard, while salty Canadian bacon provides the perfect contrast in every bite. Once baked to golden perfection and topped with a silky homemade hollandaise sauce, this casserole delivers the full experience of traditional Eggs Benedict—without the stress of poaching eggs one-by-one. It’s comforting, flavorful, and ideal for holidays, celebrations, or make-ahead breakfasts.

Why You Will Love This Recipe

You’ll love this recipe because it captures the classic Eggs Benedict flavors in a format that’s effortless, satisfying, and perfect for serving groups. No tricky poaching, no assembling plate by plate—just layer, soak, bake, and drizzle. The texture is rich and custardy, the bacon adds savory depth, and the hollandaise brings luxurious creaminess. Whether you’re hosting brunch or meal prepping for the week, this casserole offers restaurant-quality flavor with minimal prep and maximum payoff.

Eggs Benedict Casserole

Eggs Benedict has long been considered the king of brunch dishes, but it’s also notorious for being labor-intensive. Between poaching eggs, toasting muffins, frying Canadian bacon, and whisking hollandaise at just the right temperature, it can feel like a high-pressure kitchen performance. That’s exactly why this Eggs Benedict Casserole is such a game changer.

This recipe delivers the same iconic flavors—the salty Canadian bacon, the soft-yet-toasty English muffins, the silky eggs, and the tangy, buttery hollandaise—without the stress that usually comes with preparing individual servings. Everything is built into a single casserole dish, transforming a brunch classic into a beautifully simple baked entrée.

One of the best parts of this casserole is its overnight-friendly nature. You can assemble it the night before, allow the custard to soak fully into the English muffins, and then pop it into the oven the next morning. This makes it perfect for holidays like Easter, Christmas morning, or Mother’s Daytimes when you want a special breakfast without spending hours in the kitchen.

Texture is another key reason this recipe shines. The English muffins absorb the egg mixture beautifully, turning soft and custardy without losing structure. The Canadian bacon brings little bursts of salty flavor throughout, offering balance and heartiness in every slice.

Then comes the homemade hollandaise—rich, buttery, and perfectly velvety. Making it on the stovetop is much easier than most people expect, especially since this version doesn’t require a blender or special equipment. When drizzled over the warm casserole, it melts slightly, coating every piece with indulgent richness.

This dish also reheats incredibly well. Many casseroles tend to dry out, but the egg custard base keeps everything moist, making leftovers just as satisfying as the first serving. It’s a fantastic option for weekly breakfast meal prep or simple family mornings.

You can also customize this casserole with ease. Add spinach for a Florentine twist, swap Canadian bacon for ham, or use toasted brioche in place of English muffins for a more luxurious result. You can even spice it up with paprika, cayenne, or fresh herbs.

From large gatherings to intimate brunches, this recipe offers convenience without sacrificing flavor. It has the charm of a restaurant-style breakfast with the practicality home cooks appreciate.

If you’re looking for a brunch dish that impresses guests, pleases family, and saves you time, this Eggs Benedict Casserole truly checks all the boxes. It’s comforting, elegant, and absolutely delicious—everything a brunch recipe should be.

Servings & Time

• Servings: 8

• Prep Time: 15 minutes

• Chill Time: 1–2 hours

• Cook Time: 40–50 minutes

• Total Time: ~1 hour 15 minutes + chill time

Ingredients

Casserole

• 6 English muffins, sliced into 1-inch pieces

• 12 oz Canadian bacon, chopped

• 2 cups milk

• 8 eggs

• 1/4 tsp paprika

• Salt & pepper (optional)

Hollandaise Sauce

• 4 egg yolks

• 1 tsp Dijon mustard

• 1/2 cup butter, melted

• 2 tbsp lemon juice

• 1/2 cup heavy whipping cream

Instructions

1. Add half the chopped Canadian bacon to a greased 9×13-inch baking dish.

2. Add the English muffin pieces over the bacon, then top with the remaining bacon.

3. Whisk eggs and milk in a medium bowl until smooth.

4. Pour the egg mixture evenly over the casserole.

5. Refrigerate for 1–2 hours to allow the custard to soak in.

6. Preheat oven to 375°F (190°C).

7. Sprinkle paprika over the top of the casserole.

8. Cover the dish with foil and bake for 30–35 minutes.

9. Remove foil and bake another 10–15 minutes until set and golden.

10. Start the hollandaise: whisk egg yolks, heavy cream, lemon juice, and mustard in a small pot over low heat.

11. Cook while stirring constantly until the mixture reaches 160°F and thickens enough to coat a spoon.

12. Slowly whisk in the melted butter until smooth and creamy.

13. Serve the warm hollandaise sauce immediately over the hot casserole.

Tips

Ingredient Substitutions

• Replace Canadian bacon with ham or turkey ham for a flavor variation.

• Use brioche or cubed croissants for a richer, buttery casserole.

• Add spinach or asparagus for a fresher, more colorful version.

Make-Ahead & Storage

• You can assemble the entire casserole up to 12 hours in advance and chill overnight.

• Leftovers keep 3–4 days in the refrigerator and reheat well in the oven.

• Hollandaise is best fresh but can be gently reheated using a double boiler.

Serving Variations

• Add chopped chives or parsley for a pop of freshness.

• Serve with smoked salmon for an Eggs Royale twist.

• Sprinkle cayenne on top of the hollandaise for light heat.

Avoid Common Mistakes

• Do not cook hollandaise over high heat or it will curdle.

• Do not skip the chilling step; it helps the casserole set properly.

• Cover the casserole at the start of baking to prevent over-browning.