Easy Eggs Benedict casserole is a simple recipe that is perfect for special occasions such as birthday mornings and Mother’s Day. It has the signature flavor of classic eggs Benedict and just before serving, we top it off with creamy hollandaise sauce. Each bite is full of hearty English muffins, savory Canadian bacon, and fluffy eggs.
I love a good delicious breakfast casserole, but this Eggs Benedict bake might be the new winner! My favorite part about this recipe is that it’s a make-ahead casserole and you don’t have to assemble them individually as you would with classic eggs benedict. Our easy hollandaise sauce calls for egg yolks only, but don’t throw those egg whites out! Instead, make a batch of coconut macaroons or meringue cookies.
This dish is definitely a standout, but we also enjoy complementing it with some other delectable brunch recipes. For instance, if you’re hosting, you might try making an overnight French toast casserole, which requires minimal prep time. Our sausage breakfast pizza is another crowd-pleaser that always hits the spot. For a sweet treat, we recommend either lemon blueberry muffins or gorilla bread . Though mimosas are a classic brunch drink, we also like to mix things up with peach sangria, party punch, or rum mojitos .
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🥚 Ingredients:
- large eggs – helps to bind the ingredients and gives the breakfast bake the classic flavors of Eggs Benedict.
- English muffins – we used sourdough English muffins, but “original” or whole grain can be substituted.
- Canadian bacon – if you want to swap this out, see our variations section.
- unsalted butter – unsalted is the best because of the salty Canadian bacon.
- Spices: salt, pepper, onion powder, paprika.
- milk – we recommend whole milk or 2%.
Hollandaise sauce:
- egg yolks – we won’t be using egg whites, so separate those.
- fresh lemon juice – fresh is the best, but use store-bought if you don’t have it.
- Pinch of cayenne pepper or a splash of hot sauce
- Salt and pepper
- unsalted butter – using unsalted butter allows controlling the salt content.
For a complete list of ingredients and their measurements, please refer to the printable recipe card 📋 at the bottom of the post.
Optional Garnish:
Overnight Eggs Benedict casserole goes well with fresh fruit and hash browns for a full-on breakfast or brunch recipe. We also like serving it as is, especially on holiday mornings or when feeding a larger crowd. Before serving, garnish with freshly chopped chives and/or parsley.
Equipment Needed:
Blender or food processor – to make your own hollandaise sauce
Variations and Substitutions
- Swap the Canadian bacon – you can easily swap the Canadian bacon out for regular bacon, leftover holiday ham, or deli ham.
- Low carb/keto friendly – substitute a low-carb bread for the English muffins.
- Veggies – add your favorites such as onions, avocado, mushrooms, or spinach.
🔪 Instructions:
Step 1: Make two halves out of the English muffin pieces. Smear on a thin layer of butter and place face up on a sheet pan. Broil until toasted.
Step 2: Chop the Canadian bacon and toasted muffins into bite-sized pieces. Place them in an even layer in a greased 9×13 casserole dish and toss to combine.
Step 3: Whisk the eggs in a large bowl until beaten. Add the milk, salt, pepper, onion powder, and paprika and whisk until combined.
Step 4: Pour the egg mixture on top of the English muffins and bacon pieces. Cover with plastic wrap and chill for at least 4 hours or overnight.
Step 5: Allow the dish to come to room temperature while the oven is preheating to 375 degrees. Bake covered for 30 minutes. Remove the aluminum foil and bake for another 15 minutes.
Pro Tip: Hot butter is important for the hollandaise sauce. It heats the yolks to make the sauce nice and creamy.
Step 6: Add the egg yolks, lemon juice, cayenne pepper and/or hot sauce, and a pinch of salt and pepper to the blender or food processor.
Step 7: While the processor is running, drizzle a ½ cup of melted butter in the yolk mixture until it emulsifies, making a thick, pale, yellow hollandaise sauce.
GARNISH: Drizzle the rich hollandaise sauce over top of the entire casserole. Garnish with fresh chives and/or parsley. Serve with additional hollandaise sauce.
Recipe Tips for Eggs Benedict Casserole
- This is an easy recipe that can be made the night before.
- Buttering and toasting the English muffins before assembling the casserole provides color and flavor, but can be omitted if you’re short on time.
- If you do not butter and toast the muffins, drizzle the casserole with a few tablespoons of melted butter after the initial 30-minute bake time for extra toasting and to make a more golden brown finished dish.
- Hollandaise sauce can be prepped in advance but should be re-blended before serving to ensure it is properly blended. I find it easiest to make it just before serving.
- If the sauce looks runny, oily, or curdled, it’s broken. To fix it, make a double boiler by sitting the bowl of sauce over a small saucepan with a couple of inches of simmering water. Whisk cold water into the sauce one tablespoon at a time until it’s smooth. If that doesn’t work, crack new eggs into the blender. Slowly pour the broken sauce with the blender running instead of the butter.
Fun Fact
Eggs Benny is believed to have been created in NYC in the late 19th century. One story says that it was invented by a Wall Street broker named Lemuel Benedict, who ordered “buttered toast, poached eggs, crisp bacon, and hollandaise sauce” at the Waldorf Hotel. The dish impressed the hotel’s chef, who put it on the menu and named it after Benedict. Another story says that it started in Delmonico’s when a regular guest came in and wanted something new.
Recipe FAQs
Eggs Benedict is a classic American breakfast or brunch dish that consists of two halves of an English muffin, topped with a slice of Canadian bacon or ham, a poached egg, and hollandaise sauce. The dish is typically served with a side of roasted potatoes or fresh fruit.
Keep leftovers in an airtight container in the refrigerator for 2-3 days or wrap them in plastic wrap and freeze them for up to 1 month. We like freezing individual servings to make it easier to reheat for an easy breakfast.
More Delightful Breakfast Recipes
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Eggs Benedict Casserole
Ingredients
- Casserole Ingredients:
- 8 large eggs
- 9 English muffins 1 ½ packages
- 12 slices Canadian bacon
- 4-6 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups 2% or whole milk
- Hollandaise sauce:
- 4 egg yolks room temperature
- 1 tablespoon freshly squeezed lemon juice
- Pinch of cayenne pepper or a splash of hot sauce
- Salt and pepper
- ½ cup unsalted butter melted
- Fresh chives and/or parsley chopped (for garnish)
Instructions
- Open up each English muffin to make two halves. Spread lightly with butter and place face up on a sheet pan. Broil for 3-4 minutes or until toasted and golden brown. Remove from oven.
- Chop Canadian bacon into bite-size pieces. Cut toasted English muffins into bite-size pieces. Place all of the bacon and muffin pieces in a greased 9×13 baking dish and toss to combine. Set aside.
- In a large mixing bowl, whisk eggs until well beaten.
- Add milk, salt, pepper, onion powder, and paprika and whisk until combined.
- Pour the egg mixture over the English muffin/Canadian bacon pieces in the pan. Cover with plastic wrap and refrigerate for at least four hours up to overnight.
- Before baking, set the refrigerated dish out on the counter for about 30 minutes while pre-heating the oven.
- Preheat the oven to 375°F. Bake the casserole for 30 minutes, covered with aluminum foil. Remove the aluminum foil and bake an additional 15 minutes.
- While the casserole is baking, prepare the hollandaise sauce.
- In the bowl of a food processor or blender, combine the egg yolks, lemon juice, cayenne pepper and/or hot sauce, and salt/pepper to taste (a pinch each).
- With the mixer running, drizzle ½ cup of melted butter into the egg yolk mixture until it emulsifies, forming a thick pale yellow hollandaise sauce.
- Drizzle the hollandaise sauce over the warm eggs benedict casserole and then garnish with fresh chives and/or parsley. Serve with extra hollandaise sauce.
Notes
Nutrition
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Comments & Reviews
Kelly says
Made this for Father’s Day and it turned out fantastic. Used sourdough in place of the English muffins.
Margie says
What can I use instead of hollandaise sauce?