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Eggs Benedict Casserole

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.
Prep Time15 minutes
Cook Time40 minutes
Chilling Time1 hour
Total Time1 hour 55 minutes
Servings: 8

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

  • Add half the chopped Canadian bacon to a greased 9×13-inch baking dish.
  • Add the English muffin pieces over the bacon, then top with the remaining bacon.
  • Whisk eggs and milk in a medium bowl until smooth.
  • Pour the egg mixture evenly over the casserole.
  • Refrigerate for 1–2 hours to allow the custard to soak in.
  • Preheat oven to 375°F (190°C).
  • Sprinkle paprika over the top of the casserole.
  • Cover the dish with foil and bake for 30–35 minutes.
  • Remove foil and bake another 10–15 minutes until set and golden.
  • Start the hollandaise: whisk egg yolks, heavy cream, lemon juice, and mustard in a small pot over low heat.
  • Cook while stirring constantly until the mixture reaches 160°F and thickens enough to coat a spoon.
  • Slowly whisk in the melted butter until smooth and creamy.
  • Serve the warm hollandaise sauce immediately over the hot casserole.

Notes

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.