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Overhead shot of golden-baked eggs Benedict casserole in a white Emile Henry baking dish, topped with creamy hollandaise and green onions.

Eggs Benedict Casserole (Easy Make Ahead Brunch Recipe)

This Eggs Benedict Casserole features buttery English muffin pieces, smoky Canadian bacon, fluffy eggs, and a zesty homemade hollandaise. Baked in one dish and finished with a creamy drizzle, it’s perfect for feeding a crowd—no poaching required.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings 8

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 9x13” 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.
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