Introduction

Eggs Benedict Casserole takes the classic brunch favorite and transforms it into an easy, crowd-pleasing baked dish. It combines savory Canadian bacon, toasted English muffins, and creamy hollandaise for a comforting meal perfect for mornings or brunch gatherings.

A white rectangular baking dish filled with a layered breakfast casserole. The bottom layer shows golden-brown cooked pieces, topped with slices of crispy pink ham. Above this is a layer of melted white cheese covering the dish, with whole soft cooked eggs spaced evenly on top, their yolks pale yellow. Bright green peas are scattered around, and the casserole is lightly sprinkled with chopped green herbs and black pepper. A woman's hand is holding the handle of the dish on the right side. In the blurry background on a white marbled surface, there is a small white plate holding three brown eggs and a green bowl with a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 English muffins
8 ounces Canadian bacon or thinly sliced ham
8 large eggs
2 cups whole milk
1 cup hollandaise sauce (homemade or store-bought)
Fresh herbs (chives or parsley) for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Layer half of the toasted English muffin halves evenly in the baking dish, then add a layer of Canadian bacon on top.
Step 3: In a bowl, whisk together the eggs, whole milk, salt, and pepper until smooth. Pour this mixture over the muffin and bacon layers.
Step 4: Drizzle the hollandaise sauce evenly on top, then bake the casserole for 30 to 40 minutes until the egg custard is set and cooked through.
Step 5: Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh chives or parsley and serve warm.

Tips & Variations

Use day-old English muffins for better texture—they soak up the custard without becoming soggy.
Swap Canadian bacon for smoked salmon or cooked sausage to change up the protein.
Add sautéed spinach or mushrooms between layers for extra flavor and nutrients.
For a richer casserole, stir some shredded cheese into the egg mixture before baking.
Make your own hollandaise sauce for a fresher taste, or choose a high-quality store-bought version for convenience.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or gently in the oven at 325°F (165°C) to avoid drying out. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A white rectangular baking dish holds six servings of a baked dish arranged in two rows of three. The base layer is a creamy, melted yellow cheese sauce, covering the dish. On top of this sauce are golden toasted tortilla pieces, some sticking up at the edges with a crisp texture. Each serving is topped with a cooked egg, the whites soft but fully set, and sunny yellow yolks peeking through. Scattered pieces of browned ham are placed evenly across the dish. The eggs have a light sprinkle of black pepper and small green onion slices for color. The dish sits on a wooden table with a soft, white marbled texture background visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before. Cover it tightly and refrigerate, then bake it fresh in the morning for best results.

Is hollandaise sauce difficult to make at home?

Making hollandaise can be straightforward with the right technique—a gentle heat and continuous whisking are key. However, store-bought sauce works perfectly well if you’re short on time or prefer to skip the extra step.

Eggs Benedict Casserole Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, layering toasted English muffins and savory Canadian bacon with a rich egg custard and creamy hollandaise sauce, baked to golden perfection. It’s an easy, make-ahead dish perfect for family breakfasts or brunch gatherings.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6–8 servings 1x
Category: Brunch
Method: Baking
Cuisine: American

Ingredients

Scale

Base

6–8 English muffins, toasted and halved
8 ounces Canadian bacon or thinly sliced ham

Custard Mixture

8 large eggs
2 cups whole milk
Salt, to taste
Black pepper, to taste

Topping

1 cup hollandaise sauce (homemade or store-bought)
Fresh herbs (chives or parsley), for garnish

Instructions

Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set aside.
Layer the Base: Place half of the toasted English muffin halves evenly in the prepared baking dish. Next, layer the Canadian bacon or ham evenly over the muffins.
Mix and Pour the Custard: In a large mixing bowl, whisk together the eggs, whole milk, salt, and pepper until the mixture is smooth and well combined. Pour this egg mixture evenly over the layered muffins and bacon in the baking dish, ensuring it soaks into all layers.
Add Hollandaise and Bake: Drizzle the hollandaise sauce evenly over the top of the egg mixture. Bake the casserole in the preheated oven for 30 to 40 minutes, or until the custard is fully set and slightly golden on top.
Rest and Serve: Remove the casserole from the oven and let it rest for about 10 minutes. This helps it set further and makes it easier to slice. Garnish with fresh herbs like chopped chives or parsley before serving warm.

Notes

You can prepare the casserole a day ahead and refrigerate it covered, then bake it fresh in the morning to save time.
For a lighter variation, use low-fat milk instead of whole milk and reduce the hollandaise sauce or opt for a lighter homemade version.
Feel free to add sautéed spinach or mushrooms between layers for extra flavor and nutrition.
Make sure to toast the English muffins lightly before assembling to prevent sogginess.

Keywords: Eggs Benedict Casserole, brunch recipe, baked eggs, Canadian bacon casserole, hollandaise bake, easy brunch, breakfast casserole