🍳🥐✨ Easy Eggs Benedict Casserole for Effortless Brunch Bliss – Creamy, Savory & Crowd-Pleasing!

🎉 Introduction

If you adore Eggs Benedict but don’t love the stress of poaching eggs and making hollandaise from scratch on a busy morning, you’ll fall head over heels for this Easy Eggs Benedict Casserole! 💛

This recipe takes all the flavors of the classic brunch favorite — toasted English muffins, smoky Canadian bacon, and creamy hollandaise — and transforms them into an easy, make-ahead casserole. Perfect for weekend brunches, holiday mornings, or breakfast gatherings, it’s hearty, rich, and totally stress-free.

Each bite delivers everything you love: buttery bread cubes, savory ham, fluffy baked eggs, and a drizzle of velvety hollandaise sauce. With just a few simple steps, you can serve a restaurant-worthy brunch dish that feels indulgent yet effortless. 🍳🥐✨

🧰 Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups & spoons
• Small saucepan (for hollandaise)
• Aluminum foil
• Spatula

🛒 Ingredients

For the Casserole:

• 6 English muffins, cubed and lightly toasted
• 8 large eggs
• 1 ½ cups milk (whole or 2%)
• 1 cup half-and-half (or heavy cream for extra richness)
• 1 ½ cups diced Canadian bacon or ham
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp melted butter

For the Easy Hollandaise Sauce:

• 3 large egg yolks
• ½ cup unsalted butter, melted
• 1 Tbsp lemon juice
• ¼ tsp Dijon mustard
• Pinch of salt
• Cayenne pepper or paprika, for garnish

👩‍🍳 Directions

1. Prepare the Base

• Grease a 9×13-inch baking dish.
• Add half of the cubed English muffins to the bottom.
• Sprinkle half the diced Canadian bacon on top.
• Layer the remaining muffins and bacon.

2. Make the Egg Mixture

• In a large bowl, whisk together eggs, milk, half-and-half, Dijon mustard, garlic powder, salt, and pepper until smooth.
• Pour evenly over the casserole.
• Gently press the muffin cubes down to soak up the mixture.
• Cover and refrigerate for at least 1 hour (or overnight for meal prep).

3. Bake the Casserole

• Preheat oven to 375°F (190°C).
• Remove casserole from the fridge 15 minutes before baking.
• Cover with foil and bake for 30 minutes, then uncover and bake another 15–20 minutes, until golden and puffed.

4. Make the Easy Hollandaise Sauce

• In a small heatproof bowl, whisk egg yolks, lemon juice, Dijon mustard, and salt.
• Slowly drizzle in melted butter while whisking constantly until thick and glossy.
• (Tip: You can also make this in a blender for an easier, foolproof version!)

5. Serve & Garnish

• Cut casserole into squares and drizzle with warm hollandaise sauce.
• Sprinkle with paprika or fresh parsley for a finishing touch.

🍽️ Servings & Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Chill Time: 1 hour (or overnight)
• Cook Time: 45 minutes
• Total Time: ~1 hour 15 minutes

🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze baked casserole (without sauce) up to 2 months.
• Reheating: Warm in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes.

🥄 Variations

• Smoked Salmon Benedict Casserole: Swap ham for smoked salmon and add capers and dill.
• Spinach & Mushroom Benedict: Add sautéed spinach and mushrooms for a veggie version.
• Cheesy Twist: Stir ½ cup shredded Swiss or Gruyère cheese into the egg mixture.
• Spicy Benedict: Add chopped jalapeños or drizzle with hot sauce for a little kick.
• Mini Casseroles: Bake in ramekins for individual servings — perfect for brunch parties!

❓ 10 FAQs

1. Can I make this ahead of time?
   Yes! Assemble the casserole the night before and bake in the morning.
2. Can I use regular bread instead of English muffins?
   Definitely — brioche, sourdough, or even croissants work well.
3. Can I skip the hollandaise?
   You can, but it’s the key to that classic Eggs Benedict flavor.
4. Can I make the sauce ahead?
   It’s best fresh, but you can keep it warm in a thermos for up to 1 hour.
5. Can I use bacon instead of Canadian bacon?
   Yes — cooked, crumbled bacon adds a delicious smoky touch.
6. Can I make it dairy-free?
   Use almond milk and plant-based butter for the sauce.
7. Can I add veggies?
   Absolutely! Spinach, peppers, or caramelized onions make great additions.
8. Why did my casserole turn watery?
   It likely needed more soak time — let the bread absorb the egg mixture fully.
9. Can I double the recipe?
   Yes! Bake in two 9×13 dishes for larger gatherings.
10. What should I serve with it?
    A fresh fruit salad, roasted potatoes, or mimosas make the perfect pairing.

🏁 Conclusion

This Easy Eggs Benedict Casserole is your shortcut to brunch perfection — all the rich, creamy, and savory flavors of classic Eggs Benedict, minus the hassle! It’s make-ahead friendly, crowd-pleasing, and absolutely delicious drizzled with homemade hollandaise.

Whether it’s a cozy Sunday breakfast or a special celebration, this casserole brings elegance and ease to your table. 🍳🥐✨

🍳🥐✨ Easy Eggs Benedict Casserole for Effortless Brunch Bliss – Creamy, Savory & Crowd-Pleasing!

If you adore Eggs Benedict but don’t love the stress of poaching eggs and making hollandaise from scratch on a busy morning, you’ll fall head over heels for this Easy Eggs Benedict Casserole! 💛 This recipe takes all the flavors of the classic brunch favorite — toasted English muffins, smoky Canadian bacon, and creamy hollandaise — and transforms them into an easy, make-ahead casserole. Perfect for weekend brunches, holiday mornings, or breakfast gatherings, it’s hearty, rich, and totally stress-free. Each bite delivers everything you love: buttery bread cubes, savory ham, fluffy baked eggs, and a drizzle of velvety hollandaise sauce. With just a few simple steps, you can serve a restaurant-worthy brunch dish that feels indulgent yet effortless. 🍳🥐✨

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 6 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For the Casserole:

• 6 English muffins cubed and lightly toasted
• 8 large eggs
• 1 ½ cups milk whole or 2%
• 1 cup half-and-half or heavy cream for extra richness
• 1 ½ cups diced Canadian bacon or ham
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp melted butter
• For the Easy Hollandaise Sauce:
• 3 large egg yolks
• ½ cup unsalted butter melted
• 1 Tbsp lemon juice
• ¼ tsp Dijon mustard
• Pinch of salt
• Cayenne pepper or paprika for garnish

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups & spoons
• Small saucepan (for hollandaise)
• Aluminum foil
• Spatula

Method

 

Prepare the Base

1. Grease a 9×13-inch baking dish.
2. Add half of the cubed English muffins to the bottom.
3. Sprinkle half the diced Canadian bacon on top.
4. Layer the remaining muffins and bacon.

Make the Egg Mixture

1. In a large bowl, whisk together eggs, milk, half-and-half, Dijon mustard, garlic powder, salt, and pepper until smooth.
2. Pour evenly over the casserole.
3. Gently press the muffin cubes down to soak up the mixture.
4. Cover and refrigerate for at least 1 hour (or overnight for meal prep).

Bake the Casserole

1. Preheat oven to 375°F (190°C).
2. Remove casserole from the fridge 15 minutes before baking.
3. Cover with foil and bake for 30 minutes, then uncover and bake another 15–20 minutes, until golden and puffed.

Make the Easy Hollandaise Sauce

1. In a small heatproof bowl, whisk egg yolks, lemon juice, Dijon mustard, and salt.
2. Slowly drizzle in melted butter while whisking constantly until thick and glossy.
3. (Tip: You can also make this in a blender for an easier, foolproof version!)

Serve & Garnish

1. Cut casserole into squares and drizzle with warm hollandaise sauce.
2. Sprinkle with paprika or fresh parsley for a finishing touch.

Notes

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze baked casserole (without sauce) up to 2 months.

Reheating: Warm in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes.

🥄 Variations

Smoked Salmon Benedict Casserole: Swap ham for smoked salmon and add capers and dill.

Spinach & Mushroom Benedict: Add sautéed spinach and mushrooms for a veggie version.

Cheesy Twist: Stir ½ cup shredded Swiss or Gruyère cheese into the egg mixture.

Spicy Benedict: Add chopped jalapeños or drizzle with hot sauce for a little kick.

Mini Casseroles: Bake in ramekins for individual servings — perfect for brunch parties!

❓ 10 FAQs

Can I make this ahead of time?
Yes! Assemble the casserole the night before and bake in the morning.

Can I use regular bread instead of English muffins?
Definitely — brioche, sourdough, or even croissants work well.

Can I skip the hollandaise?
You can, but it’s the key to that classic Eggs Benedict flavor.

Can I make the sauce ahead?
It’s best fresh, but you can keep it warm in a thermos for up to 1 hour.

Can I use bacon instead of Canadian bacon?
Yes — cooked, crumbled bacon adds a delicious smoky touch.

Can I make it dairy-free?
Use almond milk and plant-based butter for the sauce.

Can I add veggies?
Absolutely! Spinach, peppers, or caramelized onions make great additions.

Why did my casserole turn watery?
It likely needed more soak time — let the bread absorb the egg mixture fully.

Can I double the recipe?
Yes! Bake in two 9×13 dishes for larger gatherings.

What should I serve with it?
A fresh fruit salad, roasted potatoes, or mimosas make the perfect pairing.

🏁 Conclusion

This Easy Eggs Benedict Casserole is your shortcut to brunch perfection — all the rich, creamy, and savory flavors of classic Eggs Benedict, minus the hassle! It’s make-ahead friendly, crowd-pleasing, and absolutely delicious drizzled with homemade hollandaise.

Whether it’s a cozy Sunday breakfast or a special celebration, this casserole brings elegance and ease to your table. 🍳🥐✨