Eggs Benedict Casserole Recipe | Easy Make-Ahead Brunch Dish
Enjoy all the flavors of classic Eggs Benedict in a simple casserole. Made with English muffins, Canadian bacon, eggs, and creamy hollandaise sauce, this easy make-ahead recipe is perfect for brunch, holidays, or family gatherings.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Aluminum foil
- Serrated knife (for cubing muffins)
Ingredients
- 6 English muffins, cubed (day-old preferred)
- 1½ cups Canadian bacon or ham, chopped
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 packet hollandaise sauce mix (or homemade)
- ½ cup butter (for hollandaise)
- 2 tbsp lemon juice (for hollandaise)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Prepare base: Grease a 9x13-inch baking dish. Layer cubed English muffins and Canadian bacon evenly.
- Make custard: In a bowl, whisk eggs, milk, onion powder, paprika, salt, and pepper. Pour over muffin mixture.
- Chill: Cover with foil and refrigerate overnight (at least 8 hours).
- Bake: Preheat oven to 375°F (190°C). Bake covered for 30 minutes. Remove foil and bake another 25–30 minutes until eggs are set and top is golden.
- Prepare hollandaise: Make according to packet instructions or homemade method (whisk yolks, lemon juice, and melted butter until creamy).
- Serve: Slice casserole into squares. Drizzle hollandaise over each portion. Garnish with parsley or chives.
Notes
- Bread tip: Day-old muffins absorb custard better and prevent sogginess.
- Variations: Substitute croissants or brioche for richness; add spinach or mushrooms for extra flavor.
- Make-ahead: Assemble and refrigerate overnight; bake in the morning.
- Freezing: Freeze unbaked casserole up to 1 month; thaw overnight before baking.
- Serving ideas: Pair with fruit salad, roasted asparagus, or mimosas for a complete brunch spread.