If you’ve ever loved the classic elegance of Eggs Benedict but wished it was easier to make for a crowd or family breakfast, this Eggs Benedict Casserole Recipe is about to become your new best friend. It transforms the components of traditional eggs Benedict into a cozy, comforting casserole that’s perfect for busy mornings or special occasions—fluffy, cheesy, and topped with a luscious hollandaise sauce.
Why You Should Make This Recipe
Effortless entertaining: This casserole lets you prep ahead and feed a crowd without juggling multiple pans or timing individual eggs.
Classic flavors reimagined: All your favorite ingredients—Canadian bacon, toasted English muffins, creamy eggs, and rich hollandaise—come together in one dish.
Make it your own: It’s customizable with cheese, spices, or even different types of meat for every taste preference.
Perfect for any meal: While it shines at brunch, it’s comforting enough to enjoy for dinner or a weekend breakfast treat.
Ingredients & Substitutions
The ingredients for this Eggs Benedict Casserole Recipe are delightfully straightforward—each one chosen to build layers of savory, creamy, and fluffy textures. From the sturdy English muffins that soak up the rich egg mixture to the Canadian bacon that adds a satisfying bite, it all comes together into a harmonious dish that’s as beautiful as it is delicious.
- English muffins: Use day-old or toasted muffins for the best texture, as they soak up the egg mixture without becoming mushy.
- Canadian bacon: Adds a smoky, meaty flavor; feel free to swap it with ham or turkey bacon if preferred.
- Eggs and dairy: The eggs, cream, and milk create a silky custard base that’s rich but light.
- Cheese (optional): Monterey Jack melts beautifully and adds a subtle tang; Gruyère or sharp cheddar also work well.
- Spices: Onion powder, paprika, and dried mustard powder elevate the savory flavors without overpowering the dish.
- Hollandaise sauce ingredients: Egg yolks, cream, lemon juice, Dijon mustard, cayenne, and butter combine for the classic tangy, buttery finish.
How to Make Eggs Benedict Casserole Recipe
Step 1: Prepare the Base Layers
Start by greasing your 9×13-inch casserole dish to prevent sticking—using butter adds a little extra flavor. Chop the Canadian bacon into bite-sized pieces and layer half of it evenly on the bottom of the dish. Next, split and toast the English muffins, spreading them with butter before cutting into roughly one-inch pieces. Layer half of these muffin pieces over the bacon, then repeat with the remaining bacon and muffins. This layering sets the foundation for soaking up all those rich custard flavors.
Step 2: Whisk the Egg Mixture
In a large bowl or stand mixer, whisk together the eggs, cream, milk, and seasonings—kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder—until the mixture is smooth and well combined. This blend creates the silky custard that will make your casserole irresistibly creamy and flavorful. Pour this mixture evenly over the layered muffins and Canadian bacon in your dish.
Step 3: Add Cheese and Refrigerate
Sprinkle a generous layer of shredded Monterey Jack cheese over the top of your casserole for an optional but highly recommended cheesy crust. Cover the dish tightly with foil and refrigerate it overnight or for at least 4 hours—this resting time allows those English muffins to soak up the egg mixture perfectly, making the casserole tender and fluffy when baked.
Step 4: Bake the Casserole
Remove the casserole from the fridge and preheat your oven to 375°F. Keep the casserole covered with foil as you bake it for 35 minutes to lock in moisture. After that, remove the foil and bake for an additional 10 to 15 minutes until the egg custard is set and just slightly jiggly in the center—no liquid egg should remain. A clean knife inserted into the center should come out free of wet egg mixture.
Step 5: Blend the Hollandaise Sauce
For the finishing touch, the hollandaise sauce is smooth, tangy, and rich, made effortlessly in a blender. Combine the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of salt. Blend on high for about 30 seconds to slightly warm and emulsify the yolks. Then, slowly stream in warm melted butter while the blender runs, creating a luxuriously smooth sauce ready to drizzle over each serving or the entire casserole.
How to Serve Eggs Benedict Casserole Recipe
Garnishes
Adding a sprinkle of fresh chopped chives or parsley provides a lovely burst of color and freshness that balances the richness of the casserole. A little cracked black pepper on top adds a subtle zing, and for an extra touch of elegance, a small sprinkle of smoked paprika can brighten each plate enticingly.
Side Dishes
This hearty Eggs Benedict Casserole pairs beautifully with lighter sides like a crisp green salad dressed in vinaigrette or fresh fruit salad that adds sweetness and acidity to your plate. Roasted asparagus or simple sautéed spinach also complement the creamy qualities of the dish without overwhelming the flavors.
Creative Ways to Present
For a brunch gathering, serve the casserole in individual ramekins or mini cast-iron skillets topped with a swoosh of hollandaise for elegant single portions. Another fun idea is to layer the casserole in clear glass baking dishes or trifle bowls, showing off those beautiful layers of muffin, bacon, custard, and cheese—it’s almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
Leftover casserole should be stored in an airtight container in the refrigerator, where it will stay fresh for up to 4-5 days. This makes it a perfect option for quick breakfasts or snacks throughout the week without sacrificing flavor or texture.
Freezing
While the casserole freezes well, it’s best to freeze without the hollandaise sauce—wrap the casserole tightly in foil and place it in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently to avoid drying it out.
Reheating
Reheat casserole leftovers at 325°F in the oven covered with foil until warmed through, about 15-20 minutes. Reheat hollandaise sauce separately by setting its container in a bowl of hot water to gently warm it without curdling—never microwave hollandaise directly to keep it perfectly smooth.
FAQs
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Can I make this Eggs Benedict Casserole Recipe vegetarian?
Absolutely! Simply swap the Canadian bacon for sautéed mushrooms, spinach, or even roasted tomatoes to keep that savory flavor without meat. You can also use vegetarian bacon alternatives to maintain a familiar texture and taste.
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What type of cream should I use in this recipe?
Heavy cream, whipping cream, or ultra-heavy whipping cream all work beautifully in this recipe to give it a rich custard texture. Avoid coffee creamer or non-dairy substitutes, as they don’t provide the same consistency or flavor.
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Can I bake the casserole immediately without refrigerating?
Yes, you can bake it right away, but the texture will be less custardy and not as fluffy. Press the English muffins gently to absorb the egg mixture before baking. Refrigerating allows the muffins to soak up more flavor and results in a more tender casserole.
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Is it better to make hollandaise sauce in a blender or on the stovetop?
Both methods work well. The blender method is quick and foolproof, requiring slow addition of melted butter to the egg mixture. The stovetop technique uses a double boiler and careful whisking, which gives you more control but takes some practice to avoid curdling.
Final Thoughts
Whether you’re hosting a brunch or simply craving a special breakfast at home, this Eggs Benedict Casserole Recipe delivers a dreamy mix of comforting flavors and elegant flair. It’s easy to assemble, feels indulgent, and can be made in advance — what more could you want? Give it a try and watch it become your go-to dish that friends and family will adore!
Print
Eggs Benedict Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Eggs Benedict Casserole is a delicious twist on the classic breakfast favorite, combining toasted English muffins, Canadian bacon, and a rich, creamy egg mixture baked to perfection. Topped with a smooth homemade hollandaise sauce, this casserole is perfect for brunch gatherings or a comforting weekend breakfast. It can be prepared the night before and baked fresh in the morning for a hassle-free meal.
Ingredients
Casserole
- 6 English muffins
- 12 ounces Canadian bacon, chopped
- 8 large eggs
- 1 & 1/3 cups cream (heavy cream, whipping cream, or ultra heavy whipping cream)
- 2/3 cup whole milk or any milk
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt (e.g., Lawry’s)
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack shredded cheese (optional)
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the casserole dish: Grease a 9×13 inch casserole dish with butter or spray it with non-stick cooking spray to prevent sticking.
- Layer Canadian bacon: Chop the Canadian bacon into bite-sized pieces. Add half of them evenly to the bottom of the casserole dish.
- Toast and chop English muffins: Split the English muffins and toast each half. Spread each toasted half with butter, then chop into 1-inch pieces. Alternatively, broil muffin halves on an ungreased baking sheet for 1-2 minutes per side until toasty, then chop.
- Add first layer of English muffins: Place half of the chopped English muffin pieces over the Canadian bacon in the casserole dish.
- Repeat layering: Add remaining Canadian bacon, then top with the rest of the English muffin pieces to form layered base.
- Prepare egg mixture: In a large bowl or stand mixer, whisk together 8 eggs, 1 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon dried mustard powder until fully blended.
- Add optional cheese: Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the muffin and bacon layers.
- Pour egg mixture: Pour the egg mixture evenly over the layered casserole.
- Refrigerate: Cover the casserole tightly with foil and refrigerate overnight or for at least 4 hours to allow the bread to soak up the egg mixture.
- Preheat oven and bake: Remove casserole from fridge while preheating the oven to 375°F (190°C). Keep it covered with foil and bake for 35 minutes.
- Finish baking uncovered: Remove the foil and bake an additional 10-15 minutes until the center is set with no liquid egg remaining and the top lightly browned.
- Make hollandaise sauce: In a blender, combine 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne, and a dash of kosher salt. Blend on high for at least 30 seconds to slightly warm the yolks.
- Prepare butter for sauce: Melt 1/2 cup butter in the microwave for 15-20 seconds until mostly melted, then stir until fully melted and warm but not hot.
- Emulsify sauce: With the blender running, slowly drizzle the melted butter through the lid opening until fully incorporated and the sauce is smooth and creamy.
- Serve: Drizzle hollandaise sauce over individual portions of the casserole or spoon over the entire dish before serving.
- Store leftovers: Refrigerate any leftover casserole in an airtight container for 4-5 days. Store hollandaise sauce separately and reheat gently in a bowl of hot water to avoid curdling.
Notes
- Cream refers to dairy cream such as heavy, whipping, or ultra heavy whipping cream, not coffee creamer.
- If short on time, bake casserole immediately after pouring egg mixture, pressing English muffins gently to absorb. Texture will be less moist but still delicious.
- To make hollandaise sauce on stovetop: whisk ingredients in a double boiler until thick and 160°F, then slowly whisk in warm melted butter off heat.
- Hollandaise sauce does not reheat well in the microwave as it may curdle.
- For best results, prepare casserole the night before to allow flavors to meld and bread to absorb egg mixture.
