Eggs Benedict Casserole Recipe

This Eggs Benedict Casserole Recipe tastes rich and savory with buttery English muffins, smoky Canadian bacon, and bright, lemony hollandaise on top. It suits brunch fans and busy families, and it reaches the table in about 1 hour 5 minutes. I first baked it for my sisters after a late flight, and we scraped the pan like polite raccoons.

Why You Should Try This Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe gives you all the classic flavors without juggling hot poaching water and frying pans. You get fluffy custard, crisp muffin edges, and that tangy hollandaise finish in one big pan.

This dish feeds a crowd, slices cleanly, and works on weekdays or holidays. You can assemble it the night before or mix and bake the same morning. Blender hollandaise keeps things easy, or you can use a pantry packet for a speedy shortcut. Either way, brunch feels special without kitchen chaos.

Ingredients You’ll Need

• English muffins: 6 to 8, cut into 1-inch pieces. Toast them for extra crunch. Thomas’ or your favorite brand works. Use gluten-free muffins if needed.
• Canadian bacon: 12 ounces, chopped. Diced ham works. Thick-cut cooked bacon tastes great too.
• Large eggs: 8
• Whole milk: 1.5 cups. Use 2 percent if you prefer.
• Heavy cream: 0.5 cup. Swap with more milk for a lighter custard.
• Dijon mustard: 1 teaspoon. Or use 1 teaspoon dry mustard.
• Hot sauce: 3 to 5 dashes for gentle warmth.
• Kosher salt: 1 teaspoon
• Black pepper: 0.5 teaspoon
• Chives or green onions: 2 tablespoons, thinly sliced
• Paprika: a pinch for color
• Butter or nonstick spray: for the baking dish

Hollandaise options:

• Blender hollandaise: 3 large egg yolks, 2 tablespoons fresh lemon juice, 0.75 cup to 1 cup hot melted butter, 0.25 teaspoon kosher salt, a pinch of cayenne.
• Pantry shortcut: Use a hollandaise packet mix and follow the instructions. I like the convenience on busy mornings.

Equipment:

• 9×13 inch baking dish
• Sheet pan for toasting muffins
• Large mixing bowl and whisk or blender
• Measuring cups and spoons
• Knife and cutting board
• Aluminum foil

How to Make Eggs Benedict Casserole

• Prep: 20 minutes
• Cook: 45 minutes
• Total: 1 hour 5 minutes

1. Heat the oven to 375°F. Grease a 9×13 inch baking dish.
2. Spread the muffin pieces on a sheet pan and toast for 8 to 10 minutes until lightly crisp. This step keeps the casserole from turning soggy.
3. Scatter half the muffin pieces in the baking dish. Add half the Canadian bacon. Repeat with the remaining muffin pieces and bacon.
4. Whisk the eggs, milk, cream, Dijon, hot sauce, salt, and pepper. Pour the custard evenly over the muffin mixture. Press gently with a spatula to help it soak.
5. Let the casserole rest for 10 minutes on the counter. For deeper flavor, cover and chill up to 12 hours, then bake straight from the fridge.
6. Cover the dish with foil and bake for 25 minutes. Uncover and bake 15 to 20 minutes more, until the custard sets and the top turns golden. The center should feel springy, not watery.
7. While the casserole bakes, make the hollandaise. For blender hollandaise, blend yolks and lemon juice on low, then slowly stream in hot melted butter until thick and glossy. Season with salt and a pinch of cayenne. If using a packet, prepare it according to the directions.
8. Let the casserole rest for 10 minutes so slices hold their shape. This short pause also gives you time to finish the hollandaise.
9. Spoon or drizzle hollandaise over the warm casserole. Garnish with chives and a sprinkle of paprika.
10. Slice, serve, and take a victory sip of coffee.

Tips & Tricks

• Toast the muffin cubes so the custard soaks in without turning mushy.
• Use a blender for hollandaise, and keep the butter hot so the sauce thickens fast.
• Keep hollandaise warm in a small thermos or over a mug of hot water.
• Add a handful of sautéed spinach or roasted asparagus for extra veggies.
• Want seafood vibes? Swap in flaked hot-smoked salmon and cut the salt.
• Bake on the middle rack for even browning.
• For gluten-free diners, use gluten-free English muffins and check the hollandaise packet.

What to Serve with Eggs Benedict Casserole

I like to pair this brunch casserole with a simple fruit salad and crispy breakfast potatoes. A peppery arugula salad with lemon vinaigrette balances the richness. Coffee always works, and a light mimosa or a Virgin Mary keeps the mood festive. Add roasted asparagus or tomatoes for color and freshness.

Make-Ahead

Assemble the casserole, cover, and chill up to 12 hours before baking. You can also bake it fully, cool, and refrigerate for 3 to 4 days. Reheat slices covered at 325°F for 12 to 15 minutes, or microwave in short bursts with a damp paper towel.

Freeze baked casserole without hollandaise for up to 2 months. Wrap tightly to prevent freezer burn. Thaw overnight in the fridge and reheat covered at 325°F until hot. Make hollandaise fresh on serving day for best texture.

Nutrition Information

Approximate per serving for 12 servings with blender hollandaise: 470 calories, 24g protein, 28g carbs, 28g fat, 14g saturated fat, 255mg cholesterol, 980mg sodium, 1g fiber, 4g sugar. Numbers are estimates based on typical products and standard serving sizes.

Adaly Kandice

Eggs Benedict Casserole Recipe

Eggs Benedict Casserole is a delicious breakfast bake combining all the classic flavors of traditional Eggs Benedict in an easy, make-ahead dish.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Ingredients

  

• 8 ounces Canadian bacon, chopped
• 6 English muffins split and cut into cubes
• 8 large eggs
• 2 cups milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

• 4 large egg yolks
• 1/2 cup unsalted butter, melted
• 2 tablespoons lemon juice
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon cayenne pepper
• salt, to taste

Instructions

 

1. Grease a 9x13 inch baking dish.
2. Spread half of the English muffin cubes in the dish, top with half of the Canadian bacon. Repeat with remaining muffins and bacon.
3. In a large bowl, whisk together eggs, milk, onion powder, salt, and black pepper.
4. Pour egg mixture evenly over the muffins and bacon.
5. Cover and refrigerate overnight, or for at least 4 hours.
6. Preheat oven to 375°F (190°C).
7. Remove cover and bake for 40-45 minutes, until eggs are set and top is golden.
8. Let stand for 10 minutes before serving.

1. Whisk egg yolks and lemon juice in a heatproof bowl until thickened and doubled in volume.
2. Place bowl over barely simmering water (do not let bottom touch the water). Continue whisking rapidly.
3. Slowly drizzle in melted butter while continuing to whisk until sauce thickens.
4. Whisk in Dijon mustard, cayenne pepper, and salt to taste.
5. Remove from heat and keep warm until serving.

1. Serve casserole slices topped with warm Hollandaise sauce.

Notes

Prepare the casserole the night before for an easy breakfast or brunch. Hollandaise sauce can be made just before serving. Add freshly chopped chives or parsley for garnish if desired.