Creamy, savory, and full of buttery hollandaise flavor, Eggs Benedict Casserole takes everything you love about the classic brunch dish and turns it into a stress-free, crowd-pleasing bake. Forget poaching individual eggs or toasting English muffins to order—this make-ahead breakfast casserole delivers the taste of traditional Eggs Benedict in one easy dish. It’s ideal for holidays, weekend brunches, or anytime you want to impress guests without standing over the stove.
Whether you’re feeding a family or hosting a brunch party, this casserole combines toasted English muffins, Canadian bacon, fluffy eggs, and a drizzle of homemade (or shortcut) hollandaise for the ultimate all-in-one dish.
Ingredients Overview: What Goes Into Eggs Benedict Casserole?
Let’s break down the core elements and their importance to flavor and texture.
English Muffins
These form the base of the casserole, providing a chewy texture and signature nooks and crannies to soak up the egg custard. Lightly toasting them first prevents sogginess and adds a toasty depth of flavor.
Canadian Bacon (or Ham)
Traditional Eggs Benedict uses Canadian bacon, which is lean, smoky, and slightly salty. You can also use thick-cut ham, diced for even distribution, or even crispy cooked bacon for a more indulgent twist.
Eggs
The main protein source and structural binder. When whisked with milk or cream, they form a custard that sets around the muffin and meat layers during baking.
Milk or Half-and-Half
Used to thin out the eggs and create a rich, tender texture. Whole milk or half-and-half gives the best flavor and results.
Dijon Mustard
Adds tang and depth to the custard, complementing the hollandaise flavor.
Spices
A pinch of paprika, onion powder, or ground black pepper adds a subtle savory lift.
Hollandaise Sauce
The crowning glory. You can make a classic hollandaise from scratch with egg yolks, lemon juice, and butter—or opt for a quick blender version or even store-bought in a pinch. Pour it over the baked casserole just before serving.
Step-by-Step Instructions: From Prep to Table
Making this casserole is surprisingly easy, especially with a few smart prep-ahead steps. Here’s how to do it:
1. Prepare the English Muffins
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Split and toast 6 English muffins until golden.
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Cut into bite-sized pieces and place evenly in a greased 9×13-inch baking dish.
2. Add the Meat
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Dice 12 oz of Canadian bacon (or ham).
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Scatter evenly over the muffin pieces.
3. Make the Egg Mixture
In a large bowl, whisk together:
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8 large eggs
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2 cups whole milk or half-and-half
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1 tablespoon Dijon mustard
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½ teaspoon salt
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½ teaspoon ground pepper
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Optional: ¼ teaspoon onion powder or garlic powder
4. Pour and Soak
Pour the egg mixture over the English muffin and meat layers. Press down gently to ensure everything is soaked.
Overnight option: Cover and refrigerate overnight. Let sit at room temp for 30 minutes before baking.
5. Bake
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Preheat oven to 350°F (175°C).
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Cover with foil and bake for 30 minutes.
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Remove foil and bake an additional 20–25 minutes, until puffed and golden and a knife inserted in the center comes out clean.
6. Make the Hollandaise
While the casserole bakes, prepare the hollandaise.
Blender Hollandaise (Quick Version):
Blend together:
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3 egg yolks
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1 tablespoon lemon juice
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Pinch of salt
Melt ½ cup (1 stick) unsalted butter until hot. Slowly drizzle it into the blender while running on low speed until thickened. Season with cayenne or more lemon juice to taste.
7. Serve
Let casserole cool slightly. Slice into squares and serve warm with hollandaise spooned over each portion. Garnish with chopped chives or parsley.
Tips, Variations, and Substitutions
Brunch Pro Tips
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Toast the muffins: Prevents a soggy bottom and adds flavor.
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Let it rest before cutting: This allows the custard to set, making clean slices easier.
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Warm hollandaise gently: If it thickens too much, whisk in a teaspoon of warm water.
Variations
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Smoked Salmon Benedict Casserole: Swap Canadian bacon for smoked salmon and add capers.
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Spinach & Mushroom: Sauté veggies first to remove moisture, then add to the casserole for a vegetarian version.
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Southern-Style: Add a pinch of cayenne and chopped scallions; serve with hot sauce.
Dietary Substitutions
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Dairy-Free: Use unsweetened almond or oat milk in the custard and dairy-free butter in the hollandaise.
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Gluten-Free: Use gluten-free English muffins or cubed gluten-free bread.
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Low-Carb: Substitute English muffins with chopped cooked cauliflower or keto bread.
Serving Ideas & Occasions
Eggs Benedict Casserole is ideal for:
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Holiday Breakfasts: Christmas morning, Easter brunch, Mother’s Day.
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Weekend Brunch Parties: Prepare the night before and bake fresh while guests arrive.
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Potluck Dishes: Travels well and reheats beautifully.
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Meal Prep: Make a smaller version in an 8×8 pan and portion for the week.
Pair it with a light fruit salad, roasted potatoes, or a green salad with vinaigrette for a complete brunch menu.
Nutritional & Health Notes
This casserole is rich, but offers a lot of customizable elements for a balanced breakfast.
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Protein-Packed: Eggs and Canadian bacon deliver over 15g of protein per serving.
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Customizable Fat Content: Use whole milk or lower-fat milk to reduce richness.
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Hollandaise Control: Serve sauce on the side to let guests decide how much they want.
Add fiber-rich sides like berries or sautéed spinach to round out the plate.
FAQ
1. Can I make Eggs Benedict Casserole the night before?
Yes! It’s one of the best make-ahead brunch dishes. Assemble the casserole, cover, and refrigerate overnight. Let it sit out for 30 minutes before baking the next morning.
2. How do I keep the hollandaise from breaking?
Use the blender method for an easy, stable sauce. If it starts to separate, whisk in a teaspoon of warm water or lemon juice to bring it back together.
3. Can I freeze Eggs Benedict Casserole?
Yes, but it’s best frozen without the hollandaise. Bake the casserole fully, let it cool, then freeze in airtight portions. Thaw and reheat in the oven, and prepare hollandaise fresh before serving.
4. What can I use instead of Canadian bacon?
You can use ham, cooked bacon, pancetta, or even turkey sausage. Vegetarian? Use sautéed mushrooms or spinach.
5. Can I double the recipe for a large crowd?
Yes. Use two 9×13 pans or a larger roasting pan. Increase bake time slightly and test the center with a knife for doneness.
6. Is there a shortcut hollandaise I can buy?
Yes! You can find pre-made hollandaise sauces in some grocery stores (look in refrigerated or sauce aisles), or use a powdered mix like Knorr for quick prep.
7. What if I don’t have English muffins?
Substitute with crusty sourdough, cubed French bread, or brioche. Just toast first and adjust quantity by volume, not slice count.
Tasty Recipes Card
Description:
Eggs Benedict Casserole combines toasted English muffins, Canadian bacon, and a rich egg custard, all baked to perfection and topped with silky hollandaise. A make-ahead brunch favorite.
Ingredients:
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6 English muffins, split and toasted
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12 oz Canadian bacon or ham, diced
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8 large eggs
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2 cups whole milk or half-and-half
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1 tbsp Dijon mustard
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½ tsp salt
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½ tsp pepper
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Optional: ¼ tsp onion powder
Hollandaise Sauce (Quick Blender Version):
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3 egg yolks
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1 tbsp lemon juice
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½ cup unsalted butter, melted and hot
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Pinch of salt
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Optional: cayenne pepper
Instructions:
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Grease a 9×13-inch baking dish. Add toasted, chopped muffins and Canadian bacon.
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In a large bowl, whisk eggs, milk, mustard, salt, pepper, and onion powder.
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Pour over muffin mixture. Press down gently.
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Cover and refrigerate overnight (or let sit 30 mins if baking same day).
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Preheat oven to 350°F. Bake covered for 30 minutes. Remove foil and bake 20–25 mins more.
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For sauce: Blend egg yolks, lemon juice, and salt. Slowly drizzle in hot butter while blending until thick.
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Slice casserole and serve warm with hollandaise on top.
Notes:
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Add spinach or sautéed mushrooms for a veggie version.
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Use pre-made hollandaise for a shortcut.
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Toast muffins first to prevent sogginess.
Details:
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus optional overnight rest)
Yield: 8 servings