If you’re anything like me, brunch is your love language—especially when it’s cozy, satisfying, and stress-free. And eggs Benedict? It’s one of my family’s all-time favorite breakfast dishes. We always order it when we go out—but let’s be honest, making it at home for a crowd? A little overwhelming. That’s exactly where this Eggs Benedict Casserole comes in and saves the day.
It’s a warm hug in a dish, combining all the classic flavors you love—golden English muffins, smoky Canadian bacon, fluffy eggs, and a creamy drizzle of hollandaise—baked together in one easy, make-ahead breakfast casserole. It’s my go-to for Easter, Mother’s Day, or after church Sunday morning when I want to impress without the stress.
When to Make This Eggs Benedict Casserole Recipe:
- Mother’s Day brunch
- Christmas or Easter morning
- Bridal or baby showers
- Weekend gatherings with overnight guests
- Meal prep breakfasts that feel fancy
Why You’ll Love This Eggs Benedict Casserole Recipe:
- All the classic flavors of eggs benedict—no need to poach!
- Make it the night before and pop it in the oven the next morning.
- Perfect for holidays, special occasions, or a cozy weekend breakfast.
- Feeds a crowd without a ton of effort.
- Hollandaise in the blender = game changer!
Recommended Baking Dish:
I always reach for my Emile Henry 9×13 baking dish for this recipe. Made from high-quality French clay, it bakes evenly and looks beautiful straight from oven to table. It’s my go-to for casseroles and brunch bakes!
Tips for Success
- Use day-old English muffins if you can—they hold up better and soak in the custard without getting soggy.
- Cut everything into bite-sized pieces so every forkful gets a bit of muffin, meat, and eggy goodness.
- Let it rest for 10 minutes after baking so it sets up and slices cleanly.
- Blender hollandaise is your best friend—rich, velvety, and done in minutes without the need for whisking over the stove.
No Waste Here🥚
One of my favorite parts about this casserole? It’s designed to use up every part of the egg. The hollandaise sauce calls for just the yolks, and the remaining egg whites go right into the custard base for the casserole. No waste, no wondering what to do with leftover egg whites—everything gets used. Smart, simple, and satisfying!
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 quick, foolproof, and gives you a super creamy hollandaise in under 5 minutes. All you need are a few egg yolks, lemon juice, Dijon mustard, and hot melted butter. If you’re short on time, store-bought hollandaise will do in a pinch—but homemade is definitely worth it.
Can I freeze the casserole?
Yes! After baking, let it cool completely, then wrap it 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.
Storage & Reheating
To Store:
Wrap leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat:
Warm individual servings in the microwave, or reheat larger portions in a 325°F oven, covered with foil, until heated through.
To Freeze:
Bake first, then cool completely. Wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Shop This Recipe
Pair this casserole with:
- 🥂 3-Ingredient Prosecco Lemonade for the perfect brunch pairing
- 🍓 Berry Chantilly Cake for a sweet ending
- 🥯 Bagel Charcuterie Board if you want to offer guests a DIY option alongside
Watch This Recipe
@megsescapades
Eggs Benedict Casserole (Make-Ahead Brunch Favorite!)
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?