Eggs Benedict Casserole

Why You’ll Love This Recipe

This casserole takes all the stress out of making Eggs Benedict. No more juggling poached eggs or making hollandaise on the fly. With this baked version, you prepare everything the night before, let it sit in the fridge, then bake it fresh in the morning. It’s rich, savory, and loaded with flavor—plus, it feeds a group with ease. Whether you’re hosting a brunch or looking for a special weekend breakfast, this dish delivers convenience and taste in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• English muffins, chopped
• Canadian bacon, diced
• Large eggs
• Whole milk or half-and-half
• Dijon mustard
• Salt and pepper
• Hollandaise sauce (homemade or store-bought)
• Chopped chives or parsley (for garnish)

Directions

1. Grease a 9×13 baking dish with butter or cooking spray.
2. Layer the chopped English muffins evenly in the bottom of the dish.
3. Top with the diced Canadian bacon, spreading it out for full coverage.
4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
5. Pour the egg mixture over the muffin and bacon layers, pressing down lightly to ensure everything is soaked.
6. Cover the dish with foil and refrigerate overnight, or at least 6 hours.
7. When ready to bake, preheat the oven to 375°F (190°C).
8. Bake the covered casserole for 30 minutes, then remove foil and bake another 15–20 minutes until golden and set in the center.
9. While baking, prepare the hollandaise sauce if making from scratch, or warm store-bought sauce gently.
10. Drizzle hollandaise over the baked casserole before serving and garnish with chopped herbs.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Chill time: 6 hours to overnight
Cook time: 45–50 minutes
Total time: 7 hours (including overnight chill)

Variations

• Vegetarian Option: Omit Canadian bacon and substitute with sautéed spinach, mushrooms, or roasted red peppers.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne to the egg mixture.
• Cheesy Twist: Sprinkle shredded cheddar or Gruyère between layers for a richer flavor.
• Low-Carb Version: Replace English muffins with cauliflower florets or a low-carb bread substitute.
• Mini Casseroles: Bake in individual ramekins for personalized portions.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat, microwave individual portions for 1–2 minutes or warm in a 350°F oven for 10–15 minutes.
• Do not freeze the casserole fully assembled, but you can freeze leftovers if desired (hollandaise texture may change slightly).
• Store hollandaise sauce separately and reheat gently over low heat to prevent separation.

FAQs

Can I make this casserole ahead of time?

Yes, it’s designed to be assembled the night before and baked in the morning. You can also prepare it up to 24 hours in advance.

What kind of bread works best?

Classic English muffins are ideal for the texture and traditional Eggs Benedict flavor, but crusty bread or croissants can be used.

Can I use ham instead of Canadian bacon?

Absolutely. Ham is a great substitute and works well in this dish.

How do I prevent the casserole from being soggy?

Make sure to use day-old or lightly toasted English muffins and don’t overdo the liquid in the egg mixture.

What’s the easiest way to make hollandaise?

Use a blender or food processor to make quick hollandaise, or purchase a quality store-bought version for convenience.

Can I freeze the casserole?

It’s best baked fresh, but leftovers can be frozen. Reheat gently and be aware the texture may change slightly.

Is this recipe gluten-free?

Not as written, but you can use gluten-free English muffins to make it suitable for gluten-free diets.

What can I serve with this casserole?

Fresh fruit, roasted potatoes, or a light salad make excellent side dishes.

How do I know when the casserole is done?

It should be golden brown on top and set in the center. A knife inserted should come out clean.

Can I make it without the hollandaise?

Yes, although the hollandaise gives it that signature Eggs Benedict flavor. You could also use a cheese sauce as an alternative.

Conclusion

Eggs Benedict Casserole brings all the elegance of a brunch classic to your table in a fuss-free, make-ahead format. It’s rich, flavorful, and satisfying—perfect for holidays, entertaining, or treating your family to something special. With customizable options and easy prep, this recipe will quickly become a brunch favorite in your home.

Eggs Benedict Casserole

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Eggs Benedict Casserole is a make-ahead breakfast bake that combines all the flavors of the classic brunch dish—English muffins, Canadian bacon, eggs, and hollandaise sauce—in one easy and satisfying casserole. Perfect for holidays or weekend brunch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 7 hours
• Yield: Serves 8
• Category: Breakfast
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• English muffins, chopped
• Canadian bacon, diced
• Large eggs
• Whole milk or half-and-half
• Dijon mustard
• Salt and pepper
• Hollandaise sauce (homemade or store-bought)
• Chopped chives or parsley (for garnish)

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Instructions

1. Grease a 9×13 baking dish with butter or cooking spray.
2. Layer the chopped English muffins evenly in the bottom of the dish.
3. Top with the diced Canadian bacon, spreading it out for full coverage.
4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
5. Pour the egg mixture over the muffin and bacon layers, pressing down lightly to ensure everything is soaked.
6. Cover the dish with foil and refrigerate overnight, or at least 6 hours.
7. When ready to bake, preheat the oven to 375°F (190°C).
8. Bake the covered casserole for 30 minutes, then remove foil and bake another 15–20 minutes until golden and set in the center.
9. While baking, prepare the hollandaise sauce if making from scratch, or warm store-bought sauce gently.
10. Drizzle hollandaise over the baked casserole before serving and garnish with chopped herbs.

Notes

• Use day-old or lightly toasted English muffins to avoid sogginess.
• Make it vegetarian by substituting bacon with sautéed veggies.
• Serve with fresh fruit or roasted potatoes for a complete meal.
• Store hollandaise separately and reheat gently to prevent separation.
• Use ramekins for individual servings if preferred.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 4g
• Sodium: 690mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 235mg