Easy Eggs Benedict Casserole Recipe

There's nothing like waking up to the rich, savory flavors of eggs benedict, but who has the time to poach eggs and whisk hollandaise sauce on a busy morning? This Eggs Benedict Casserole takes all the classic flavors—English muffins, Canadian bacon, eggs, and creamy hollandaise—and transforms them into a no-fuss, overnight breakfast bake.

this Recipe

The first time I made this, I was hosting brunch for friends and needed something easy yet impressive. One bite in, and they were hooked! Now, this casserole is a staple at every holiday breakfast or lazy Sunday morning. With minimal prep and an easy make-ahead option, it’s perfect for feeding a crowd.

Why You'll Love This Eggs Benedict Casserole

Get ready to enjoy your favorite brunch dish with a whole lot less effort. This Eggs Benedict Casserole is about to become your go-to for special mornings.

First, it's incredibly easy to make. No need for fussy poaching—just layer, pour, and bake. While it bakes to perfection, you’re free to enjoy your coffee and company.

It’s also perfect for meal prep. Assemble everything the night before, pop it in the fridge, and bake it fresh in the morning. No stress, just delicious results.

The flavors are spot on. Toasty English muffins soak up the egg mixture, while Canadian bacon adds the perfect salty bite. And of course, that buttery hollandaise sauce drizzled on top takes it over the edge.

Plus, it's a crowd-pleaser. Whether you're making it for brunch guests, a holiday morning, or just a treat for yourself, this dish is sure to impress.

Ingredients Notes

This recipe uses simple ingredients that come together to recreate the classic eggs benedict flavor in casserole form. Here’s what you’ll need:

English muffins – These create the perfect base, absorbing the egg mixture while maintaining a slightly chewy texture. If you like a crunchier bite, toast them lightly before assembling the casserole.

Canadian bacon – This is the traditional meat for eggs benedict, adding a smoky and slightly sweet flavor. You can swap it out for regular ham or even cooked crispy bacon if you prefer.

Eggs and milk – These combine to form the rich custard that soaks into the English muffins. Whole milk works best, but you can use half-and-half for an even creamier texture.

Hollandaise sauce – The star of the show! You can make your own from scratch, but for ease, store-bought hollandaise mix works perfectly and saves time.

Seasonings – A pinch of salt, pepper, and paprika enhances the overall flavor. You can also add a little garlic powder for an extra savory touch.

If you have a 9x13-inch baking dish, that’s all you need to bring this dish together.

How To Make This Eggs Benedict Casserole

Making this casserole couldn’t be easier. Follow these simple steps for a perfect result every time.

Start by chopping the English muffins into bite-sized cubes. Spread half of them evenly in a greased baking dish, followed by half of the Canadian bacon. Repeat the layers to ensure every bite is packed with flavor.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Pour this mixture evenly over the layers of muffins and bacon, pressing down gently to help the muffins soak up the liquid.

Cover the dish and refrigerate overnight if making ahead. This allows the flavors to meld and ensures the best texture. If you’re baking it right away, let it sit for at least 15 minutes so the muffins absorb the egg mixture.

When ready to bake, preheat your oven to 375°F (190°C). Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is lightly golden. If the edges start browning too quickly, cover them loosely with foil.

While the casserole bakes, prepare your hollandaise sauce according to the package instructions or make it from scratch. Once the casserole is out of the oven, drizzle the warm sauce generously over the top.

Let the casserole rest for a few minutes before slicing. Garnish with chopped chives or parsley for a fresh touch.

Storage Options

This Eggs Benedict Casserole stores beautifully, making it great for leftovers or meal prep.

To store, let the casserole cool completely, then cover tightly and refrigerate for up to 4 days. For the best texture, reheat slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave for a quick breakfast.

If you want to freeze it, wrap individual portions in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

The hollandaise sauce is best made fresh, but you can refrigerate leftovers in a sealed container for up to 2 days and gently reheat it over low heat.

Variations and Substitutions

One of the best things about this casserole is how adaptable it is. Here are some ways to customize it to your taste:

Swap the meat – Try using cooked crumbled sausage, crispy bacon, or even smoked salmon for a twist on the classic.

Make it cheesy – Add grated gruyere, cheddar, or Swiss cheese to the layers for extra richness.

Go low-carb – Skip the English muffins and use cauliflower bread or keto-friendly bread instead.

Spice it up – Add a dash of hot sauce, cayenne pepper, or a pinch of smoked paprika for a little heat.

Add veggies – Sautéed spinach, bell peppers, or mushrooms make a great addition to the layers.

No matter how you customize it, this casserole is the perfect way to enjoy the flavors of eggs benedict without the hassle. Try it for your next brunch and watch it disappear!

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