Name: Eggs Benedict Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 English muffins, split and cut into 1-inch pieces; 12 oz Canadian bacon, diced; 8 large eggs; 2 cups milk; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup shredded cheddar cheese; ½ cup unsalted butter; 1 packet (1.25 oz) hollandaise sauce mix

Hey y'all! If you're craving a show-stopping brunch dish that's both decadent and stress-free, my Eggs Benedict Casserole is sure to become your new go-to favorite. This recipe takes all the classic flavors you love—fluffy eggs, savory Canadian bacon, toasty English muffins, and velvety hollandaise sauce—and layers them in one irresistible bake. It's perfect for holidays, Sunday brunch, or any time you want to impress without spending hours in the kitchen. Let's get cooking!

Why You'll Love This Eggs Benedict Casserole

All the classic Eggs Benedict flavors with zero stress—no poaching required!
Perfect make-ahead option for easy entertaining or meal prep.
Feeds a crowd and keeps everyone coming back for seconds.
Creamy, savory, and satisfying with a delightful mix of textures.
Customizable—swap meats or add veggies to make it your own.

Eggs Benedict Casserole Ingredients

6 English muffins, split and toasted
12 oz Canadian bacon, diced
8 large eggs
2 cups whole milk
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon smoked paprika (optional, for garnish)
1 packet (1 oz) hollandaise sauce mix (like this)
1 cup milk (for sauce)
¼ cup unsalted butter (for sauce)
2 tablespoon fresh chives, chopped (for garnish)

How to Make Eggs Benedict Casserole

Step 1: Prepare the Pan and Ingredients

Grease a 9x13-inch baking dish with butter or nonstick spray.
Arrange half of the toasted English muffin pieces in the bottom of the dish.
Spread half of the diced Canadian bacon over the muffins. Repeat with the remaining English muffins and Canadian bacon, layering evenly.

Step 2: Mix the Egg Custard

In a large bowl, whisk together the eggs, whole milk, onion powder, salt, and pepper until well blended.
Carefully pour the egg mixture evenly over the casserole layers.
Cover tightly with plastic wrap and refrigerate for 2 hours minimum, or up to overnight for best flavor and texture.

Step 3: Bake the Eggs Benedict Casserole

Preheat your oven to 375°F (190°C).
Remove the plastic wrap and cover the baking dish with aluminum foil.
Bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes, or until the eggs are set and the top is golden (a knife inserted should come out clean).
Let cool for 10 minutes before slicing.

Step 4: Prepare the Hollandaise Sauce

While the casserole rests, follow package instructions to make the hollandaise sauce—usually combining the sauce mix, 1 cup milk, and ¼ cup butter in a saucepan. Whisk constantly over medium heat until thickened, about 2-3 minutes. (See homemade hollandaise recipe.)

Step 5: Serve & Garnish

Drizzle hollandaise sauce generously over each serving of Eggs Benedict Casserole.
Garnish with chopped chives and a sprinkle of smoked paprika, if desired.
Enjoy warm!

Eggs Benedict Casserole Notes & Tips

For a richer casserole, swap in half-and-half or heavy cream for part of the milk.
English muffins can be toasted a day in advance to save time.
Check out this guide on healthy breakfast choices for nutritious pairing ideas.

Eggs Benedict Casserole Variations

Florentine Style: Add a layer of sautéed spinach and sun-dried tomatoes between muffin layers.
Meat Lover's: Mix in cooked, crumbled bacon or breakfast sausage with the Canadian bacon.
Vegetarian: Omit the meat and add roasted bell peppers and asparagus for a colorful twist.

Essential Equipment for Eggs Benedict Casserole

9x13-inch oven-safe baking dish
Large mixing bowl
Whisk
Aluminum foil
Saucepan (for hollandaise sauce)

Eggs Benedict Casserole Storage & Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes, or microwave single servings.
Not recommended for freezing, as the hollandaise and egg mixture can separate when thawed.

Serving Recommendations & Pairings

Pair your Eggs Benedict Casserole with fresh fruit salad or roasted asparagus for a balanced brunch.
Serve alongside crispy hash browns or a citrusy mimosa for an extra-special meal.
For a lighter side, offer mixed greens with a bright vinaigrette.

Eggs Benedict Casserole Pro Tips

Letting the casserole soak overnight yields super tender, custardy results.
Always cool the casserole for 10 minutes before slicing so it's easier to serve neatly.
To master homemade hollandaise, try this detailed guide from Serious Eats.

Eggs Benedict Casserole FAQ

Can I assemble Eggs Benedict Casserole ahead of time?: Absolutely! Cover and refrigerate overnight for the best texture and flavor.
What if I don’t have Canadian bacon?: You can substitute with ham, smoked turkey, or even cooked bacon.
How do I keep the hollandaise sauce smooth?: Whisk constantly and keep the heat medium-low; if making from scratch, add butter slowly so it emulsifies beautifully.

Prep time: 20 minutes
Cook time: 45-50 minutes
Total time: 1 hour 10 minutes (plus chilling time)

Eggs Benedict Casserole