This Eggs Benedict Casserole takes all the flavors of the classic brunch dish and transforms them into an effortless, make-ahead bake.
With layers of toasted English muffins, savory Canadian bacon, and fluffy eggs, all topped with rich and creamy Hollandaise sauce, this recipe is perfect for hosting, holidays, or just elevating your weekend breakfast.
You don’t need to poach a single egg or toast a muffin—just assemble, chill, bake, and drizzle.
Why You’ll Love This Recipe
No-fuss brunch – Everything bakes in one dish
Make-ahead friendly – Prep the night before, bake in the morning
Crowd-pleasing – Serves up to 10 people
Classic flavor – English muffins + Canadian bacon + Hollandaise
Elegant yet simple – Minimal effort, maximum flavor
What You’ll Need (Ingredient Highlights)
Casserole Base:
Eggs – The heart of the casserole, fluffy and protein-rich
Milk – Makes the egg mixture soft and tender
Canadian bacon – Savory and lean, adds hearty flavor
English muffins – Adds signature Eggs Benedict texture
Green onions + onion powder – Adds depth and freshness
Paprika – A pop of color and subtle smoky flavor
Hollandaise Sauce:
Milk + butter – Base for the creamy sauce
Hollandaise sauce mix – Quick, easy, and full of flavor
Pro Tips Before You Start
Use day-old muffins – Slightly dry bread holds up better in the custard
Chill overnight – Gives time for the muffins to soak in the egg mixture
Cover while baking – Prevents over-browning before it sets
Slice before saucing – Easier to serve and cleaner presentation
Use good-quality Canadian bacon – For the best texture and taste
How to Make Eggs Benedict Casserole
Step 1: Prepare the Baking Dish
Grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Make Egg Mixture
Whisk 2 cups milk, 8 eggs, 3 chopped green onions, 1 tsp onion powder, and 1 tsp salt in a large bowl.
Step 3: Assemble Casserole
Layer half the Canadian bacon, all English muffins, then the rest of the bacon.
Pour egg mixture on top.
Step 4: Chill
Cover and refrigerate for at least 8 hours or overnight.
Step 5: Bake
Preheat oven to 375°F.
Uncover, sprinkle with ½ tsp paprika.
Cover with foil, bake 30 mins. Remove foil, bake 15 mins more until set.
Step 6: Make the Hollandaise Sauce
In a saucepan over medium heat:
Whisk 1 cup milk with 1 packet Hollandaise mix
Add ¼ cup butter, cook until thickened (about 1 minute)
Step 7: Slice and Serve
Slice casserole into 10 portions.
Drizzle each with warm Hollandaise sauce. Serve immediately.
What to Serve with Eggs Benedict Casserole
Fresh fruit salad – Light and refreshing contrast
Roasted asparagus – Adds a green, seasonal touch
Mimosas or coffee – Brunch essentials
Crispy hash browns – If you’re extra hungry!
Variations & Substitutions
Swap meats – Use ham or cooked sausage instead of Canadian bacon
Make it cheesy – Add shredded Gruyère or Swiss to the egg base
Add veggies – Spinach, roasted peppers, or sautéed mushrooms
Spicy kick – Mix in diced jalapeños or hot sauce to the egg base
Lighter version – Use turkey bacon and low-fat milk
Storage & Make-Ahead Tips
Refrigerate leftovers – Store in an airtight container for up to 3 days
Reheat – Microwave individual servings or warm in oven at 300°F
Freeze before baking – Assemble, wrap tightly, and freeze up to 1 month
Defrost overnight – Then bake as directed
FAQs
Can I use regular bacon instead of Canadian bacon?
Yes! Cook and crumble it before layering.
Is it okay to use fresh English muffins?
Yes, but day-old muffins hold their texture better after soaking.
Can I use homemade Hollandaise sauce?
Absolutely! The mix is just a shortcut.
What’s the best way to reheat leftovers?
Microwave for 1–2 minutes or reheat in the oven at 300°F until warmed through.
Can I bake it the same day instead of overnight?
Yes, let it soak at least 30–60 minutes before baking if in a pinch.
Is this recipe gluten-free?
Only if you use GF English muffins and confirm your Hollandaise mix is gluten-free.
How do I prevent sogginess?
Don’t overload with too much milk or sauce, and bake uncovered at the end for a crisp top.
Final Thoughts
This Eggs Benedict Casserole turns a beloved brunch classic into an easy, make-ahead meal that’s perfect for entertaining or lazy weekend mornings.
With savory layers and creamy sauce, it delivers everything you love—without the stress of poaching eggs.
Eggs Benedict Casserole
Ingredients
Casserole:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions chopped
- 1 tsp onion powder
- 1 tsp salt
- ¾ lb Canadian bacon diced
- 6 English muffins diced
- ½ tsp paprika
Hollandaise Sauce:
- 1 cup milk
- 1 0.9 oz packet Hollandaise sauce mix
- ¼ cup butter
Instructions
- Grease a 9×13 baking dish.
- Whisk together milk, eggs, green onions, onion powder, and salt.
- Layer half the bacon, all muffins, then remaining bacon. Pour egg mix over.
- Cover and chill overnight.
- Bake at 375°F: 30 mins covered, 15 mins uncovered.
- Prepare sauce while baking. Simmer milk + mix + butter until thickened.
- See full steps with tips & photos → https://p4pd.org/eggs-benedict-casserole-a-brunch-favorite-made-easy/
Notes
- For added flavor, consider toasting the English muffin pieces before assembling the casserole.
- You can substitute Canadian bacon with ham or cooked sausage if desired.
- To make the dish vegetarian, omit the meat and add sautéed vegetables like spinach, mushrooms, or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
