Laura Mariano
What Is Eggs Benedict Casserole?
Eggs Benedict Casserole is a baked reinterpretation of the beloved brunch classic. Instead of individually poached eggs and assembled muffins, this dish layers all the iconic components—English muffins, Canadian bacon, eggs, and hollandaise sauce—into one hearty casserole. It captures the essence of traditional Eggs Benedict while offering a simplified, crowd-friendly format.
Perfect for holidays, weekend gatherings, or anytime you’re hosting brunch, this casserole delivers comfort and elegance with minimal fuss. The baked custard base creates a rich, savory texture, while the hollandaise adds a velvety finish. Whether you’re feeding a family or entertaining guests, this dish brings warmth and flavor to the table with ease.
Why It’s a Brunch Hero
Eggs Benedict Casserole earns its brunch hero status by eliminating the need for tricky egg poaching or multitasking over a hot stove. Instead, everything is prepped in one dish and baked to perfection—making it ideal for relaxed mornings or busy hosts.
Its make-ahead nature is a game-changer: simply assemble the casserole the night before, refrigerate, and bake in the morning. This not only saves time but also enhances the flavor and texture, allowing the custard to soak into the muffin cubes for a tender, cohesive bite.
Tip: For best results, let the casserole rest overnight before baking. This ensures a silky interior and a beautifully set top. Whether you’re serving a holiday brunch or a weekend breakfast, this dish delivers gourmet flavor with minimal effort.
Ingredient Breakdown
Here’s what you’ll need to build your Eggs Benedict Casserole:
Casserole Base:
- 6 English muffins, cubed
- ¾ lb Canadian bacon or ham, diced
- 8 large eggs
- 2 cups milk
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
Hollandaise Sauce:
- 1 cup milk
- ¼ cup butter
- 1 packet hollandaise mix or homemade (egg yolks, lemon juice, butter)
Optional Add-ins:
- Chives
- Garlic powder
- Dijon mustard
- Shredded cheese
Tip: Lightly toast the English muffin cubes before assembling to enhance their texture and prevent sogginess. The combination of savory bacon, creamy custard, and tangy hollandaise creates a balanced flavor profile, while optional herbs and spices let you customize the dish to your taste. Whether you go classic or creative, this casserole is a guaranteed crowd-pleaser.
Step-by-Step Cooking Instructions
Prep: Grease a 9×13-inch baking dish to prevent sticking.
Layer: Spread half the diced Canadian bacon evenly across the bottom. Add the cubed English muffins on top, then finish with the remaining bacon.
Mix Custard: In a large bowl, whisk together the eggs, milk, onion powder, paprika, salt, and pepper until well combined.
Pour: Slowly pour the egg mixture over the layered ingredients, ensuring even coverage.
Chill: Cover the dish with foil or plastic wrap and refrigerate overnight, or for at least 8 hours. This allows the muffins to absorb the custard and ensures a uniform bake.
Bake: Preheat your oven to 375°F (190°C). Bake the casserole covered for 30 minutes. Then remove the cover and bake for an additional 15 minutes, or until the top is golden and the center is set.
Make Sauce: While the casserole bakes, prepare the hollandaise. Simmer milk and butter with a packet of hollandaise mix, or whisk together egg yolks, lemon juice, and melted butter over low heat until thickened.
Serve: Let the casserole cool slightly, then slice into squares. Drizzle each portion with warm hollandaise sauce and garnish with fresh herbs or paprika if desired.
Flavor & Texture Notes
This casserole delivers a luxurious blend of textures and flavors. The egg custard is silky and rich, soaking into chewy pockets of toasted English muffins. Savory Canadian bacon adds a smoky depth, while the creamy hollandaise ties everything together with a tangy finish.
The top bakes to a light crisp, offering contrast to the soft interior. Each bite is balanced, comforting, and indulgent—perfect for brunch lovers. Tip: Sprinkle fresh herbs like chives or a dash of smoked paprika before serving to elevate the flavor and presentation.
Eggs Benedict Casserole – Elegant Brunch Made Easy
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Foil or plastic wrap
- Saucepan (for hollandaise)
- Oven
Ingredients
Casserole Base
- 6 English muffins, cubed
- ¾ lb Canadian bacon or ham, diced
- 8 large eggs
- 2 cups milk
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
Hollandaise Sauce
- 1 cup milk
- ¼ cup butter
1 packet hollandaise mix or homemade:
- 3 egg yolks1 tbsp lemon juice½ cup melted butter
Optional Add-ins
- Chives
- Garlic powder
- Dijon mustard
- Shredded Swiss or Gruyère cheese
Instructions
- Prep: Grease a 9x13-inch baking dish.
- Layer: Spread half the Canadian bacon, then muffin cubes, then remaining bacon.
- Mix Custard: Whisk eggs, milk, onion powder, paprika, salt, and pepper.
- Pour: Cover layers with egg mixture.
- Chill: Cover and refrigerate overnight (or at least 8 hours).
- Bake: Preheat oven to 375°F. Bake covered for 30 minutes, then uncovered for 15 more until golden and set.
- Make Sauce: Simmer milk and butter with hollandaise mix or whisk homemade version over low heat until thickened.
- Serve: Slice casserole and drizzle with warm hollandaise. Garnish with herbs if desired.
Notes
- Lightly toast muffin cubes before assembling for better texture.
- Use room-temperature eggs and milk for smoother custard.
- Add mustard or cayenne to hollandaise for a spicy kick.
- Freeze baked casserole without sauce; reheat and top with fresh hollandaise.
- Avoid pre-shredded cheese for better meltability.
