How to Make the Best Eggs Benedict Casserole

If you’re craving a rich and satisfying brunch dish, look no further than eggs benedict casserole. This clever twist on the classic eggs Benedict combines all the bold flavors you love—English muffins, savory ham, and silky hollandaise—layered into a comforting, make-ahead bake. Keep reading to discover how this crowd-pleasing casserole can become the star of your next breakfast or brunch gathering!

Description

Imagine the beloved elegance of eggs Benedict transformed into a warm and cozy casserole — golden, custardy, and layered with the familiar flavors of buttery English muffins, smoky Canadian bacon, and rich eggs. Each bite wraps you in the decadence of classic breakfast indulgence while offering the practicality of a one-pan meal. Topped generously with silky hollandaise sauce, this eggs Benedict casserole brings brunch to the next level, merging traditional charm with modern comfort.

It is the kind of dish that wins over Sunday brunch tables and holiday mornings alike. The edges of the English muffins become perfectly toasted, while the custard soaks into the center for a rich and creamy texture. That signature tang of hollandaise rounds it all out, luxurious and satisfying — like the velvet robe of flavor draping over your favorite morning meal.

Why You’ll Love This Recipe

Eggs Benedict casserole is the answer to brunch cravings without the fuss of poaching eggs or delicately stacking individual servings. It can be prepared the night before, making it ideal for holidays, family gatherings, or lazy weekend mornings. Just assemble, refrigerate, and bake when ready.

This recipe is also brilliantly flexible. You can substitute the meat, add vegetables, or even swap in whole grain English muffins for a lighter version. It delivers all the iconic flavor of brunch royalty with minimal effort and maximum reward.

Serving and Storage Tips

Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, warm individual portions in the oven at 350 degrees Fahrenheit for 10 to 15 minutes, or microwave for 1 to 2 minutes until heated through. If you would like to freeze the casserole, do so before baking. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

For prep-ahead convenience, assemble the casserole up to 24 hours in advance and bake just before serving. Store the hollandaise sauce separately and reheat gently on the stove or in a double boiler while whisking to restore its texture.

Ingredients

• 6 English muffins
• 12 ounces Canadian bacon
• 10 large eggs
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives

For the hollandaise sauce

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1 stick unsalted butter melted
• Pinch of cayenne pepper
• Salt to taste

Equipment

• 9 x 13 inch baking dish
• Mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Saucepan
• Blender or immersion blender
• Aluminum foil

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 inch baking dish with cooking spray or butter.
2. Step 2: Split the English muffins and cut them into bite-sized pieces. If you like a toasted crunch, you can toast them lightly in the oven or toaster before layering.
3. Step 3: Dice the Canadian bacon into half-inch pieces. You want a little in every bite, so think small but hearty.
4. Step 4: Layer half of the English muffin chunks across the bottom of the baking dish. Top with half of the chopped Canadian bacon. Repeat the layers one more time.
5. Step 5: In a large bowl, whisk together the eggs, milk, salt, pepper, onion powder, Dijon mustard, and chopped chives. Make sure it is fully blended — the mustard gives it that classic eggs Benedict zip.
6. Step 6: Slowly pour the egg mixture over the layered muffins and bacon. Press down gently with a spatula so everything gets coated. Cover tightly with foil and refrigerate for at least 1 hour or overnight for best saturation.
7. Step 7: When ready to bake, keep the foil on and bake for 30 minutes. Then remove the foil and bake another 15 minutes until puffed, golden, and set in the middle.
8. Step 8: While the casserole finishes baking, make the hollandaise. In a blender or using an immersion blender, combine the egg yolks and lemon juice. Blend until smooth.
9. Step 9: With the blender running, slowly stream in the warm melted butter. This step is all about patience — go too fast and it might not emulsify. Flash in the cayenne and salt to taste. Keep the sauce warm by placing the blender pitcher in a warm water bath or reheating gently if needed.
10. Step 10: Once the casserole is beautifully puffed and golden, drizzle with warm hollandaise or serve it on the side. Garnish with a sprinkle of fresh chives and enjoy immediately while hot and velvety.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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