Easy Eggs Benedict Casserole Recipe

There's nothing quite like the rich, buttery flavor of classic Eggs Benedict, but making individual servings can be time-consuming—especially when feeding a crowd. This Eggs Benedict Casserole delivers all the indulgent flavors of the original, with far less effort.

I first tried a variation of this recipe when hosting a family brunch, and it was an instant hit. The combination of toasted English muffins, savory Canadian bacon, and a velvety hollandaise sauce creates a dish that’s both comforting and elegant. Now, it’s my go-to recipe whenever I need an easy, make-ahead breakfast option.

Why You'll Love This Eggs Benedict Casserole

If you love Eggs Benedict but dread the hassle of poaching eggs and assembling each plate, this casserole is for you. It's got all the flavor with none of the stress!

First off, this recipe is incredibly easy. Most of the prep work can be done the night before, so you can wake up, pop it in the oven, and enjoy a stress-free morning.

It’s also perfect for feeding a crowd. Whether you're hosting brunch or meal-prepping for the week, this dish serves multiple people with minimal effort.

The flavors are just as delicious as the classic dish. The toasted English muffins soak up the rich, eggy custard, while the hollandaise sauce ties everything together with a creamy, buttery finish.

And if you’re looking for a budget-friendly brunch, this dish is a winner. Simple, affordable ingredients come together to make a fancy-feeling meal without breaking the bank.

Ingredients Notes

The magic of this Eggs Benedict Casserole lies in its simple yet perfectly balanced ingredients. Each one plays an essential role in creating the ultimate brunch dish.

English Muffins provide the perfect base for the casserole. Their slightly chewy texture and nooks and crannies soak up the egg mixture beautifully. Toasting them before assembling the dish helps prevent sogginess and adds a nice depth of flavor.

Canadian Bacon is the star protein, bringing a salty, smoky flavor that pairs perfectly with the eggs and hollandaise sauce. You can also substitute it with ham or crispy bacon for a different twist.

Eggs and Milk create a rich, custard-like base that binds everything together. Using whole milk ensures a creamy texture, but you can substitute half-and-half for an even richer consistency.

Hollandaise Sauce is the signature component of Eggs Benedict. You can make your own from scratch, but a high-quality store-bought version works just as well for convenience.

A touch of Dijon mustard and lemon juice in the egg mixture adds a subtle tang that enhances the overall flavor of the dish. It keeps everything balanced and prevents the casserole from tasting too heavy.

How To Make This Eggs Benedict Casserole

Making this Eggs Benedict Casserole is as easy as layering, mixing, and baking. Here’s how it comes together.

Start by toasting the English muffins. Cut them into bite-sized pieces and spread them evenly in a greased casserole dish. This ensures they stay sturdy and absorb the egg mixture without becoming too mushy.

Next, chop the Canadian bacon into small pieces and scatter them over the toasted muffins. This allows every bite to have a good balance of bread, meat, and custard.

In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, and lemon juice until smooth. Slowly pour this mixture over the English muffins and bacon, making sure everything is evenly coated. Cover the dish and refrigerate for at least an hour, or overnight for the best results.

When you’re ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for about 10 minutes. Then, bake uncovered for 35-40 minutes, or until the top is golden brown and the eggs are fully set.

While the casserole is baking, prepare the hollandaise sauce. If making it from scratch, whisk together egg yolks, melted butter, and lemon juice over low heat until thickened. If using store-bought, simply heat it according to the package instructions.

Once the casserole is out of the oven, let it rest for 5 minutes before drizzling generously with hollandaise sauce. Garnish with fresh chives or parsley for a bright, fresh touch.

Storage Options

This Eggs Benedict Casserole stores beautifully, making it a great make-ahead dish.

If you have leftovers, cover the dish tightly with plastic wrap or transfer portions into an airtight container. It will keep in the refrigerator for up to 3 days.

For longer storage, freeze individual portions in airtight containers for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, place a serving in the microwave for about 1-2 minutes, or warm it in the oven at 325°F (160°C) for 10-15 minutes. Add a fresh drizzle of hollandaise to bring back that rich, creamy texture.

Variations and Substitutions

This casserole is incredibly versatile, so feel free to customize it to your preferences.

For a meatless version, skip the Canadian bacon and add sautéed spinach, mushrooms, or roasted bell peppers for a delicious vegetarian option.

If you love extra crispy bites, swap out the English muffins for cubed sourdough or French bread. It will add a heartier texture and absorb the custard beautifully.

Want a spicy twist? Add a pinch of cayenne pepper to the egg mixture or top with a drizzle of hot sauce before serving.

For a lighter version, use reduced-fat milk and a light hollandaise sauce. You can even swap the butter in the sauce for Greek yogurt to cut down on calories while maintaining creaminess.

No matter how you customize it, this Eggs Benedict Casserole is sure to impress. Give it a try, and enjoy a stress-free brunch with all the flavors of your favorite classic breakfast!

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