Eggs Benedict Casserole – Creamy, Savory & A Brunch Classic Reimagined for Easy Mornings

Eggs Benedict Casserole – Creamy, Savory & A Brunch Classic Reimagined for Easy Mornings

Turn your favorite brunch indulgence into a crowd-pleasing dish with this Eggs Benedict Casserole — all the iconic flavors of the classic Eggs Benedict, baked together into one rich, satisfying meal. This version combines layers of toasted English muffins, smoky Canadian bacon, fluffy eggs, and a luxurious hollandaise sauce that soaks into every bite. It’s creamy, comforting, and perfectly balanced — ideal for holidays, brunch parties, or lazy Sunday mornings. Even better? You can prep it ahead of time and simply bake it when you’re ready. It’s everything you love about brunch, without the fuss of poaching individual eggs.

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Prep Time 15

Cook Time 45

Servings: 4

Ingredients Equipment Method Notes

Ingredients

For the Casserole

6 English muffins cut into 1-inch pieces
8 slices Canadian bacon or ham chopped
8 large eggs
2 cups milk whole or 2%
1 cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika optional
1 tablespoon butter for greasing the dish
For the Hollandaise Sauce
3 large egg yolks
1 tablespoon lemon juice
½ cup unsalted butter melted and warm
Pinch of salt
Dash of cayenne pepper optional
Optional Garnish
Chopped chives or parsley
Paprika or black pepper for sprinkling

Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Saucepan (for hollandaise)
Knife and cutting board
Aluminum foil

Method

Step 1: Prepare the Dish

Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter.
Spread the chopped English muffins evenly over the bottom of the dish. Scatter the diced Canadian bacon over the top.

Step 2: Make the Egg Mixture

In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper.
Pour the mixture evenly over the English muffins and bacon.
Press down gently to ensure all bread pieces soak up the mixture.
💡 Pro Tip: For even more flavor, let the casserole sit for 30 minutes (or overnight) in the fridge before baking.

Step 3: Bake

Cover with foil and bake for 30 minutes.
Remove the foil and bake an additional 15–20 minutes, until the top is golden and the center is set.
Let rest for 10 minutes before slicing.

Step 4: Make the Hollandaise Sauce

While the casserole bakes, make your sauce:
In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened.
Place over a pan of simmering water (double-boiler method).
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes creamy.
Season with salt and cayenne pepper.
💡 Pro Tip: Don’t overheat the sauce — low and slow keeps it silky smooth.

Step 5: Assemble & Serve

Slice the baked casserole into portions and drizzle generously with warm hollandaise sauce.
Top with fresh chives and a sprinkle of paprika or pepper.
Serve immediately and enjoy brunch perfection in every bite.

Notes

🧊 Storage & Reheating

Refrigerate: Store leftovers (without hollandaise) in an airtight container for up to 3 days.

Reheat: Warm individual portions in the microwave or oven at 325°F (160°C) until heated through.

Hollandaise: Reheat gently in a bowl over hot water, whisking constantly.

🥄 Variations

Overnight Eggs Benedict Casserole: Prepare the night before, refrigerate, and bake fresh in the morning.

Smoked Salmon Twist: Replace Canadian bacon with smoked salmon for a luxe brunch upgrade.

Spinach & Mushroom Addition: Add sautéed spinach or mushrooms for a veggie boost.

Cheesy Version: Sprinkle shredded Swiss or Gruyère between layers before baking.

Crab Benedict Casserole: Fold in lump crabmeat for a coastal-inspired dish.

Brioche Base: Use cubed brioche or croissants for extra richness.

Herb-Infused Hollandaise: Blend in fresh dill, basil, or tarragon to the sauce.

Spicy Kick: Add a few dashes of hot sauce to the egg mixture or hollandaise.

Lighter Version: Use half-and-half instead of cream and low-fat milk.

Mini Portions: Bake in muffin tins for individual servings — great for brunch buffets!

❓ 10 FAQs

Can I use regular ham instead of Canadian bacon?
Yes — diced ham works perfectly.

Can I make this casserole ahead of time?
Absolutely — assemble and refrigerate overnight, then bake when ready.

Can I freeze it?
Yes — bake, cool, and freeze for up to 2 months (without hollandaise).

Can I use store-bought hollandaise?
Yes — a great time-saver when serving large crowds.

Can I make it vegetarian?
Replace the meat with sautéed spinach, mushrooms, or roasted peppers.

What if my hollandaise breaks?
Whisk in a teaspoon of warm water to bring it back together.

Can I use only milk instead of milk and cream?
Yes, but the texture will be lighter and less rich.

Can I bake it in smaller dishes?
Yes — just reduce baking time slightly and watch for doneness.

Is it safe to reheat hollandaise?
Yes — gently reheat over low heat, whisking constantly.

What can I serve with it?
Fresh fruit salad, roasted potatoes, or mimosas make perfect sides!

🏁 Conclusion

This Eggs Benedict Casserole brings all the rich, comforting flavors of a classic brunch favorite into one easy, make-ahead dish. Creamy eggs, smoky bacon, and golden English muffins baked to perfection, all topped with velvety hollandaise — it’s indulgence made simple.

Whether you’re hosting a holiday breakfast or treating yourself on a weekend morning, this casserole is guaranteed to impress and satisfy every guest at the table.