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Eggs Benedict Casserole

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes (plus chilling time)
  • Yield: 8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Description

This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead dish. Toasted English muffins and Canadian bacon are layered in a casserole dish and soaked in a rich egg custard, then baked until golden. Topped with a creamy homemade hollandaise sauce, it’s perfect for holidays, brunch gatherings, or meal prep!


Ingredients

Units Scale
  • For the Casserole:
  • 6 English muffins, cut into 1-inch cubes
  • 10 oz Canadian bacon or ham, diced
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional, for garnish)
  • 2 tablespoons chopped fresh chives (for garnish)
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  • Prepare the Casserole:
  • Grease a 9×13-inch baking dish with butter or non-stick spray.
  • Spread the English muffin cubes evenly in the dish, then sprinkle the diced Canadian bacon over the top.
  • Make the Egg Mixture:
  • In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
  • Pour the mixture evenly over the English muffins and ham, pressing down slightly to help absorb the liquid.
  • Cover and refrigerate for at least 1 hour, or overnight for best results.
  • Bake the Casserole:
  • Preheat oven to 375°F (190°C).
  • Remove casserole from the fridge and let it sit at room temperature for 10 minutes.
  • Bake uncovered for 35-40 minutes, until the center is set and the top is golden.
  • Make the Hollandaise Sauce:
  • In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
  • Slowly drizzle in the melted butter while whisking continuously until smooth.
  • Season with salt and cayenne pepper.
  • Keep warm until serving.
  • Serve & Garnish:
  • Drizzle the hollandaise sauce over the warm casserole.
  • Sprinkle with paprika and chopped fresh chives.
  • Serve immediately and enjoy!

Notes

  • Make-Ahead: Assemble the casserole the night before and bake fresh in the morning.
  • Hollandaise Shortcut: Use a blender to make the sauce quickly! Blend yolks, lemon juice, and mustard, then slowly drizzle in hot melted butter.
  • Protein Swap: Substitute Canadian bacon with crispy bacon or smoked salmon.
  • Serving Suggestion: Pair with a fresh fruit salad or roasted potatoes for a complete brunch.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes (plus chilling time)
  • Yield: 8 servings
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian Option Available
  • Keywords: Eggs Benedict Casserole, Brunch Casserole, Make-Ahead Breakfast, Hollandaise Sauce, Breakfast Bake
  • Nutrition (Per Serving)
  • Calories: 360
  • Sugar: 4g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 250mg

Nutrition

  • Calories: 360
  • Sugar: 4g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 250mg