Name: Eggs Benedict Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 slices Canadian bacon or ham; 6 large eggs; 4 cups cubed bread; 2 cups shredded cheddar cheese; 1 cup milk; 1/2 cup hollandaise sauce; to taste salt and pepper

Eggs Benedict Casserole Recipe tastes like buttery English muffins, savory Canadian bacon, and a custardy egg base topped with lemony hollandaise, all baked until golden and bubbly. It suits brunch lovers, holiday hosts, and busy families, and it takes about 1 hour 20 minutes start to finish. I served this to my neighbors last weekend and the pan came back suspiciously spotless.

Why Eggs Benedict Casserole Recipe Is Worth It

Eggs Benedict Casserole Recipe gives you the classic flavors without juggling poached eggs or a fussy stovetop dance. You get crisp-tender English muffin bites, smoky Canadian bacon, and a soft, custardy interior under a silky hollandaise. No one needs a simmering vortex before coffee.

This brunch casserole feeds a crowd and scales well. You can assemble it ahead, then bake and blend the sauce while it rests. The texture stays consistent, and leftovers reheat better than traditional poached eggs.

Ingredients You Need

For the casserole:

6 large English muffins, split and cut into 1-inch pieces (Thomas’ holds up well; choose gluten-free muffins for GF)
12 ounces Canadian bacon, chopped small (or thick-cut ham; crisp it for extra flavor)
8 large eggs
2 cups whole milk (or half-and-half for richer custard)
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon onion powder or 2 green onions, thinly sliced
1/2 teaspoon paprika, plus more for garnish
2 tablespoons unsalted butter, melted, for drizzling

For quick blender hollandaise:

3 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon warm water
1/2 cup unsalted butter, melted and hot
Pinch of cayenne and a pinch of salt
Pantry shortcut: use a hollandaise packet mix if you prefer; Knorr blends up fast and tastes consistent

Optional garnishes:

Chives or parsley, finely chopped
Extra cayenne or paprika
Lemon wedges

Equipment list:

9×13 baking dish
Large bowl and whisk
Blender or immersion blender cup
Skillet for crisping Canadian bacon
Foil, cutting board, knife, measuring cups and spoons

Quick Tips & substitutions

Toast the muffin pieces so the casserole stays custardy, not soggy.
Crisp the Canadian bacon for deeper flavor and better texture.
Whisk the eggs with Dijon to stabilize the custard and boost savory notes.
Let the baked casserole rest 10 minutes so slices hold clean edges.
Keep blender hollandaise warm by setting the blender jar in a bowl of hot tap water.
Use hollandaise mix if you need a guaranteed no-split option.
Swap Canadian bacon with cooked breakfast sausage, diced ham, or smoked salmon.
Choose lactose-free milk and ghee if you need low-lactose; the hollandaise still emulsifies.
Use gluten-free English muffins for a GF version.
Add a handful of sautéed spinach or blanched asparagus for veg-forward bites.

How to Make Eggs Benedict Casserole

Prep: 20 minutes
Cook: 45 minutes
Total: about 1 hour 20 minutes, including 10-minute rest and 5 minutes for sauce

Heat the oven to 350°F and grease a 9×13 baking dish. Spread the muffin pieces on a sheet pan and toast for 8 to 10 minutes until lightly crisp.
While the muffins toast, warm a skillet over medium heat. Sauté the chopped Canadian bacon for 3 to 4 minutes until lightly browned.
Scatter the toasted muffin pieces in the baking dish. Top with the browned Canadian bacon.
In a large bowl, whisk the eggs, milk, Dijon, salt, pepper, onion powder, and paprika until smooth.
Pour the custard evenly over the muffin mixture. Press the top gently with a spatula so the muffins soak up the liquid.
Drizzle the melted butter over the top. Cover the dish with foil.
Bake for 30 minutes covered. Remove the foil and bake 15 minutes more, until the center feels set and the top looks lightly golden.
While the casserole finishes, make the blender hollandaise. Add yolks, lemon juice, and warm water to the blender, then blend on low for 10 seconds.
With the blender running, stream in the hot melted butter until the sauce thickens and turns glossy. Season with salt and a pinch of cayenne.
Let the casserole rest for 10 minutes. Spoon hollandaise over the top, shower with chives and a pinch of paprika, slice, and serve.

Simple Variations

Florentine: fold in 2 cups sautéed spinach and a pinch of nutmeg.
Crab Benedict: add 8 ounces lump crab and a sprinkle of Old Bay.
Southwest: add roasted poblano strips, pepper jack, and hot sauce to the hollandaise.
Asparagus and prosciutto: layer blanched asparagus and torn prosciutto.
Everything muffin: sprinkle everything bagel seasoning over the top before baking.

Ways to Serve Eggs Benedict Casserole

Pair with a crisp arugula salad and lemon vinaigrette.
Serve with roasted asparagus or herb-roasted tomatoes.
Add crispy hash browns or breakfast potatoes.
Offer fresh berries and melon for a bright side.
Pour coffee or a citrus spritz to match the lemony hollandaise.

Storage

Cool leftovers, cover tightly, and refrigerate for up to 3 days. Store the hollandaise in a jar in the fridge for up to 2 days and warm it gently in a hot water bath before serving. Reheat slices of casserole in a 325°F oven until hot, about 12 to 15 minutes. Freeze the casserole without the sauce for up to 2 months, wrap well, thaw in the fridge, then warm at 350°F until heated through.

Ally Sanders