This simple, make-ahead Eggs Benedict Casserole delivers all the classic, creamy flavor you love without any of the brunch-time stress.
My journey to creating the perfect Eggs Benedict Casserole was born out of pure desperation. For years, I avoided hosting big family brunches because my absolute favorite dish to serve—classic Eggs Benedict—was a logistical nightmare for a crowd. The thought of poaching a dozen eggs to order while trying to keep the toast warm and the Hollandaise from breaking was enough to make me want to hide in the kitchen. I wanted the joy of serving this iconic dish, with its rich history detailed so beautifully in magazines like Food & Wine, without being a frantic, short-order cook. The solution came to me one morning: what if I turned it into a casserole? After a few tries, this recipe emerged—a warm, savory, and utterly foolproof way to enjoy all those beloved flavors, together.
🟫 Why This Is So Good
- Make-Ahead Magic – You can assemble the entire casserole the night before. Just pop it in the oven in the morning for a completely stress-free brunch.
- Serves a Crowd with Ease – No more poaching individual eggs! This recipe serves eight people from one dish, so everyone gets to eat at the same time.
- All the Classic Flavors – You get the tender English muffins, the savory Canadian bacon, and the fluffy eggs, all smothered in a rich, creamy Hollandaise sauce.
- Incredibly Comforting – It’s a warm, hearty, and satisfying dish that feels incredibly special, making it perfect for holidays, weekends, and family gatherings.
The first time I served this was on Easter morning. Instead of being stuck at the stove, I was sitting in the living room, sipping coffee and actually talking to my family while this baked away in the oven. The aroma of savory eggs and bacon filled the house. When I pulled the golden, puffy casserole out and poured that luscious Hollandaise over the top, everyone gathered around. Mark took one bite and said, “This is a game-changer. You’ve officially saved brunch.” That’s when I knew this Eggs Benedict Casserole wasn’t just a recipe; it was my new secret weapon for happy, relaxed entertaining. The key is ensuring those muffin pieces hold their texture, a common challenge in breakfast bakes that some guides offer tips on how to prevent. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- English Muffins: A sturdy, fork-split English muffin will give you the best texture. You want those signature nooks and crannies to soak up the egg mixture without turning to mush.
- Canadian Bacon: This is the classic choice for its lean, savory flavor. However, you could easily substitute it with cooked ham, regular bacon, or even breakfast sausage.
- The Eggs: Since eggs are the star, using fresh, good-quality large eggs will make a noticeable difference in the flavor and richness of the casserole base.
- Hollandaise Sauce Mix: For ease and speed, a reliable Hollandaise sauce mix is a lifesaver. It creates a consistently smooth and flavorful sauce without any risk of breaking. A brand like Knorr Hollandaise Sauce Mix is a great pantry staple for this Eggs Benedict Casserole.
🟫 Making It Step by Step
Prepare the Casserole Base
First, get your foundation right. Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish. The most important first step is to toast your English muffin halves until they are lightly golden and firm. This prevents them from getting soggy in the casserole. Once toasted, cut them into 1-inch cubes and spread them evenly in the bottom of your prepared dish. Scatter the diced Canadian bacon and sliced green onions over the top of the muffin cubes.
Mix and Pour the Egg Custard
In a large bowl, crack your eggs and whisk them until they are light and frothy. Pour in the milk and add the onion powder and paprika, whisking until everything is smooth and well-combined. Season with a pinch of salt and pepper. Gently and evenly pour this beautiful, pale-yellow egg mixture over the English muffins and bacon in the baking dish. At this point, you can cover the dish and refrigerate it overnight, or you can move right on to baking your Eggs Benedict Casserole.
Bake the Casserole and Make the Sauce
Bake the casserole uncovered for 45 to 50 minutes. You’ll know it’s done when the center is set (a knife inserted should come out clean) and the top is puffy and gorgeously golden brown. Let the casserole rest for about 10 minutes before slicing and serving. While it’s resting, prepare the Hollandaise sauce. Simply follow the package directions, which usually involves whisking the mix with milk and butter in a saucepan over medium heat until it thickens into a rich, creamy sauce. Pour this luscious Hollandaise over individual servings of the Eggs Benedict Casserole and garnish with a little extra paprika or fresh chives.
🟫 Making Sure It Turns Out
- Toast Your Muffins: This is non-negotiable! Toasting the English muffins before adding them to the dish ensures they maintain their texture and don’t turn into a soggy mess.
- Let It Rest: Allowing the casserole to rest for 10 minutes after it comes out of the oven lets the eggs set up properly, making it much easier to slice into clean portions.
- Don’t Overbake: Keep an eye on it towards the end of the cooking time. Overbaking can lead to dry, rubbery eggs. You want it just set in the center.
My first attempt at this Eggs Benedict Casserole was a disaster for one simple reason: I didn’t toast the English muffins. I thought they would crisp up in the oven, but instead, they soaked up all the egg mixture like a sponge and turned into a layer of dense, wet bread at the bottom. It was so disappointing! That mistake taught me that the simple, extra five-minute step of toasting them first is the secret to a perfect, structurally sound casserole every single time.
🟫 Perfect Serving Ideas
This Eggs Benedict Casserole is wonderfully rich, so it pairs beautifully with fresh, simple sides. A colorful fruit salad, a bed of lightly dressed arugula, or some crispy roasted asparagus spears are all fantastic options. For a heartier brunch, you could add a side of home fries. And of course, no brunch is complete without a hot cup of coffee or a celebratory mimosa to sip alongside it.
🟫 Making It Different
This recipe is a wonderful canvas for creativity. For some green goodness, stir in a cup of wilted spinach or some blanched asparagus pieces. You can easily swap the Canadian bacon for crumbled sausage, crispy bacon, or even smoked salmon. For a cheesy version, fold a cup of shredded Gruyère, Swiss, or white cheddar cheese into the egg mixture before pouring it over the muffins.
🟫 Storage and Leftovers
Leftovers are a delight! Store any remaining casserole tightly covered in the refrigerator for up to 3 days. It’s best to store the Hollandaise sauce separately in its own airtight container. To reheat, simply microwave individual portions until warm. The texture holds up surprisingly well, making it a fantastic and easy breakfast for the next couple of days.
🟫 Tips That Actually Help
- Prep the Night Before: Seriously, do it! Assembling the casserole base the night before and letting it soak in the fridge not only saves you time but also results in a more flavorful, custardy texture.
- Whisk Eggs Well: Take an extra minute to whisk the eggs until they’re light and airy. This incorporates air and helps make the casserole puff up beautifully in the oven.
- Use the Right Pan: A standard 9×13 inch glass or ceramic baking dish is perfect for this recipe. It allows for even cooking and golden-brown edges.
The real game-changer for me was embracing the overnight prep. At first, I was worried it would make things soggy, but the opposite was true. Letting the toasted muffins soak in that egg mixture overnight allows them to become fully saturated, resulting in a perfectly tender, cohesive bake. It turns from a simple layered dish into a true custard-like casserole. That realization is what transformed this from a good recipe into a foolproof favorite.
This Eggs Benedict Casserole has truly brought the joy back to hosting brunch in our home. It’s the recipe I turn to for holidays, birthdays, or any morning I want to make special without the stress. Our friends and family now request it, and I’m always happy to oblige. I hope it brings the same ease and delicious memories to your table.
🟫 Frequently Asked Questions
→ Can I make this ahead of time? Absolutely! This is the best part. You can assemble the entire casserole (without the sauce) up to 24 hours in advance. Just cover and refrigerate, then bake as directed.
→ Can I use homemade Hollandaise sauce? Of course! If you have a favorite recipe for traditional Hollandaise, it would be absolutely delicious here. The mix is just for convenience.
→ Why is my casserole watery? This can happen if you used too much milk or if it was slightly underbaked. Make sure the center is fully set before removing it from the oven.
→ Can I freeze this Eggs Benedict Casserole? I don’t recommend freezing the fully cooked casserole, as the texture of the eggs can become rubbery upon reheating. The make-ahead refrigerated version is the best option.
→ What can I use instead of Canadian bacon? Cooked and crumbled regular bacon, breakfast sausage, or diced ham are all excellent substitutes.
→ Do I have to use English muffins? For the classic Eggs Benedict flavor, they are best. However, cubes of sturdy bread like sourdough, brioche, or even croissants would also work for a delicious variation.
Print
Eggs Benedict Casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
All the classic flavor of Eggs Benedict in a simple, make-ahead casserole perfect for a crowd.
Ingredients
→ For the Casserole Base:
- 6 English muffins, toasted and cubed
- 8 oz Canadian bacon, diced
- 4 green onions, sliced
- 8 large eggs
- 2 cups milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (plus more for garnish)
- Salt and black pepper, to taste
→ For the Hollandaise Sauce:
- 1 packet (0.9 oz) Hollandaise sauce mix
- 1 cup milk
- 1/4 cup butter
Instructions
- Prep the Dish: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Layer Ingredients: Spread the toasted English muffin cubes in the bottom of the dish. Top evenly with the diced Canadian bacon and sliced green onions.
- Mix Egg Custard: In a large bowl, whisk the eggs until frothy. Whisk in the milk, onion powder, paprika, salt, and pepper.
- Combine & Soak: Pour the egg mixture evenly over the layers in the baking dish. (At this point, you can cover and refrigerate overnight).
- Bake: Bake uncovered for 45-50 minutes, until the top is golden brown and the center is set. Let rest for 10 minutes.
- Make Sauce: While the casserole rests, prepare the Hollandaise sauce according to package directions, typically by whisking the mix, milk, and butter in a saucepan until thickened.
- Serve: Slice the warm Eggs Benedict Casserole, drizzle generously with Hollandaise sauce, and serve immediately.
Notes
- Toast the Muffins: This is the most important step to prevent a soggy casserole. Don’t skip it!
- Overnight Prep: For the best flavor and a stress-free morning, assemble the casserole the night before.
- Sauce Separately: Serve the Hollandaise sauce on the side or pour over individual servings to keep leftovers fresh.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 250mg
Keywords: Eggs Benedict Casserole
