Eggs Benedict Casserole – Elegant Brunch Made Easy
This Eggs Benedict Casserole is a rich, savory twist on the classic brunch favorite—perfect for holidays, weekends, or feeding a crowd. Layers of toasted English muffins, Canadian bacon, and fluffy eggs are baked together and topped with a creamy homemade hollandaise sauce. It’s make-ahead friendly, easy to assemble, and delivers all the flavor of traditional Eggs Benedict without the fuss. Serve with fresh fruit or a mimosa for a complete brunch spread.
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.