If you love classic Eggs Benedict but do not love the stress of poaching eggs for a crowd, this Eggs Benedict Casserole is the solution. It has all the flavors of the restaurant favorite you know and love, baked into one cozy dish that is perfect for brunch gatherings.
Brunch has always been one of my favorite ways to bring people together. Whether it is Easter morning, Mother’s Day, or a slow Sunday after church, there is something special about gathering around the table with a warm breakfast and good conversation.
This Eggs Benedict Casserole combines toasted English muffins, smoky Canadian bacon, fluffy eggs, and a creamy hollandaise drizzle. Everything bakes together in one dish so you get all the classic flavors of Eggs Benedict without standing over the stove. The best part is that you can assemble it the night before. In the morning, simply bake and serve. It is one of my favorite make ahead brunch recipes when I want something comforting, impressive, and easy.
If you love easy brunch recipes like this, you may also enjoy my Key Lime Cheesecake French Toast Casserole or my Strawberry Cheesecake Sheet Pan Pancakes for another sweet brunch option.
Why You’ll Love This Eggs Benedict Casserole
• All the classic flavors of Eggs Benedict with no poaching required
• Can be assembled the night before
• Perfect for holidays and entertaining
• Feeds a crowd easily
• Blender hollandaise makes the sauce simple and foolproof
When to Make This Eggs Benedict Casserole
This casserole is perfect anytime you want a special breakfast without a lot of effort.
• Mother’s Day brunch
• Christmas morning breakfast
• Easter brunch with family
• Bridal or baby showers
• Weekend brunch with overnight guests
• Meal prep breakfasts that feel a little fancy
Ingredient Spotlight
English Muffins
English muffins create the perfect base for this Eggs Benedict casserole. Their nooks and crannies soak up the egg custard while still holding their texture during baking.
Day old English muffins work best because they absorb the custard without getting soggy.
Canadian Bacon
Canadian bacon adds that classic Eggs Benedict flavor. It is slightly smoky, savory, and pairs beautifully with the creamy hollandaise sauce.
If you prefer, you can substitute cooked bacon or breakfast sausage.
Eggs
Eggs form the custard base that holds the casserole together. In this recipe, the egg yolks are used for the hollandaise sauce and the leftover egg whites go directly into the casserole. Nothing goes to waste.
FAQs
Can I make this casserole ahead of time?
Yes, and it’s actually better that way! You can fully assemble the casserole the night before, cover it, and refrigerate overnight. In the morning, let it sit out at room temperature for about 20–30 minutes before baking. This takes the chill off and helps it cook evenly. Then just pop it in the oven and bake as directed.
Can I use regular bacon or sausage instead of Canadian bacon?
Absolutely! You can swap in cooked, crumbled breakfast sausage or crispy chopped bacon. Just make sure it’s fully cooked before adding it to the casserole. Even plant based breakfast meats would work if you’re serving a meat free crowd.
What’s the best way to make the hollandaise sauce?
The blender method is the fastest and most reliable. It creates a smooth, creamy hollandaise in about five minutes.
Can I freeze the casserole?
Yes. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 325°F until heated through
How do I reheat leftovers?
You can reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 325°F oven until heated through. If you have leftover hollandaise, gently warm it in a double boiler or over low heat while whisking to keep it smooth.
Recommended Baking Dish
I always reach for my Emile Henry 9×13 baking dish for this recipe. It is made from high quality French clay, bakes evenly, and looks beautiful straight from the oven to the table.
If you love brunch casseroles like this one, this is one dish you will use again and again.
Tips for Success
Use day old English muffins if possible. They soak up the custard without becoming mushy.
Cut the muffins and Canadian bacon into bite sized pieces so every bite has the perfect balance of bread, meat, and egg.
Let the casserole rest for about 10 minutes after baking. This helps it set so it slices cleanly.
The blender hollandaise is a game changer. It is creamy, rich, and ready in just a few minutes.
Shop This Recipe
How to Keep Eggs Benedict Casserole Moist
A few simple tricks will ensure your casserole turns out soft and fluffy every time:
Use both milk and heavy cream in the custard. The cream adds richness and prevents the casserole from drying out.
Allow the bread to soak long enough. Refrigerating the casserole for at least an hour or overnight helps the English muffins fully absorb the egg mixture.
Do not overbake. The casserole should be just set in the center and lightly golden on top.
Let it rest after baking. This keeps the texture tender while allowing the custard to firm up.
No Waste Here
One of my favorite parts about this casserole is that it uses every part of the egg.
The hollandaise sauce uses egg yolks, and the leftover egg whites are added to the casserole custard. No waste and no wondering what to do with extra egg whites.
Simple, practical, and delicious.
Watch This Recipe
@megsescapades
Eggs Benedict Casserole (Easy Make Ahead Brunch Recipe)
Ingredients
- 6 English muffins split and chopped into 1-inch cubes
- 7 oz Canadian bacon cut in 4ths
- 6 large eggs
- 4 egg whites (the ones not used from Hollandaise sauce)
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp parprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- Chives or green onions sliced for garnish
Quick Blender Hollandaise
- 4 large egg yolks
- 1 tbsp fresh lemon juice more if needed
- 1/2 tsp dijon mustard
- Salt and pepper to taste
- Dash of cayenne pepper
- 1/2 cup unsalted butter melted and hot
Method
- Butter a 9×13” baking dish. Add the chopped English muffins in an even layer. Tuck half of the Canadian bacon pieces in between the bread cubes, then sprinkle the remaining Canadian bacon evenly over the top.
- In a large bowl, whisk together 6 whole eggs plus the 4 reserved egg whites (from the hollandaise), milk, heavy cream, Dijon mustard, salt, paprika, garlic powder, onion powder, and black pepper.
- Pour the mixture evenly over the English muffins and Canadian bacon. Gently press down with a spatula or the back of a spoon to help the bread soak up all that savory custard.
- Cover with aluminum foil and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the oven to 375°F. If refrigerated overnight, let sit at room temp for 20–30 minutes to take the chill out. With the casserole still covered, bake for 20 minutes. Then remove the foil and bake uncovered for another 25 minutes, or until the center is set and the top is golden brown.
- Make the Hollandaise: In a blender, combine egg yolks, lemon juice, and mustard. Blend on low. While blending, slowly stream in hot melted butter until thick and creamy. Season with salt and cayenne.
- Drizzle warm hollandaise over casserole, sprinkle with chives or green onions, and serve immediately.
What did you think?