Eggs Benedict Casserole Recipe

If you love a cozy, crowd-pleasing breakfast that tastes a little fancy without making you stand at the stove all morning, this Eggs Benedict Casserole Recipe is about to become your new favorite brunch casserole dish.

A brunch classic, baked the easy way

There’s something special about Eggs Benedict, isn’t there? The toasted English muffin, the savory Canadian bacon, the soft eggs, that velvety hollandaise sauce—it’s one of those breakfast dishes that feels like a treat. But let’s be honest, traditional Eggs Benedict can be a bit fussy, especially when you’re feeding family or hosting a holiday brunch recipe spread.

That’s exactly why I adore this Eggs Benedict casserole. It takes all the classic flavors of baked eggs benedict and turns them into a warm, comforting breakfast casserole recipe that’s simple to assemble and easy to serve. No juggling muffin halves. No poaching eggs one by one. No last-minute kitchen chaos while everyone else is sipping coffee and chatting in the living room.

I started making this casserole years ago for Easter morning, and now it makes regular appearances at Christmas brunch, Mother’s Day, and even lazy summer weekends when the grandkids sleep over. It’s rich and satisfying, yes, but it’s also practical. You can prep it the night before as an overnight breakfast casserole, bake it in the morning, and feel like the most organized woman in town. Even if your kitchen looks like mine usually does by 9 a.m.—a little lived-in, let’s say.

And from an everyday cooking standpoint, this make ahead breakfast works because it balances flavor, texture, and convenience. The English muffins soak up the egg mixture without turning mushy, the Canadian bacon adds that familiar salty bite, and the hollandaise on top ties it all together in the most delicious way.

Why you’ll love this recipe

It tastes like classic Eggs Benedict, but it’s much easier to make.

Perfect for feeding a crowd without standing over the stove.
Great as a make ahead breakfast for holidays and weekends.
Uses simple grocery-store ingredients you can find anywhere.
The texture is cozy, hearty, and ideal for a savory breakfast bake.

It’s a reliable family breakfast recipe for both kids and adults.
Easy to customize with veggies, cheese, or different proteins.
Feels elegant enough for guests, yet simple enough for a Tuesday brunch.
Leftovers reheat beautifully for another meal.
A smart choice for Easter, Christmas, baby showers, and brunch parties.

Ingredients

Here’s everything you’ll need for this English muffin casserole version of Eggs Benedict:

For the casserole

6 English muffins, cut into 1-inch pieces
(Use regular, sourdough, or whole wheat; slightly stale muffins work especially well because they absorb the custard better.)
12 ounces Canadian bacon, chopped
(You can use diced ham if that’s what you have, but Canadian bacon gives that classic Eggs Benedict flavor.)
8 large eggs
2 cups whole milk
(Half-and-half makes it richer; 2% milk works if you want it a little lighter.)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped chives, plus more for garnish
(Fresh chives brighten the whole dish.)

For the hollandaise-style topping

1 packet hollandaise sauce mix
(Knorr is a dependable choice for ease and consistency.)

1 cup milk
1/2 cup unsalted butter

Optional additions

1/2 cup shredded Swiss cheese
(Not traditional, but lovely if you want extra richness.)
1/2 cup diced sautéed spinach
Dash of hot sauce or cayenne for gentle heat
Fresh parsley for garnish

Directions

Grease your baking dish and layer the base.
Butter or spray a 9×13-inch baking dish. Scatter half of the English muffin pieces in the dish, then sprinkle over half of the Canadian bacon. Repeat with the remaining muffins and bacon so every bite gets a little of both.

Whisk together the egg mixture.
In a large mixing bowl, whisk the eggs, milk, onion powder, garlic powder, salt, pepper, paprika, and chopped chives until smooth. You want the yolks fully blended so the custard bakes evenly.
Pour and press gently.
Pour the egg mixture evenly over the casserole layers. Press the muffin pieces down lightly with the back of a spoon so they soak up some of the custard. If you’re adding Swiss cheese or spinach, scatter it on top now.
Cover and chill.
Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, though overnight is even better. This resting time helps the English muffins absorb the liquid and gives the casserole that soft-but-structured texture people love in an egg casserole bake.

Bake until set and golden.
When you’re ready to cook, preheat the oven to 375°F. Remove the casserole from the fridge while the oven heats so it can lose a little chill. Bake, covered, for 30 minutes, then uncover and bake another 15 to 20 minutes until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
Make the hollandaise sauce.
During the last 10 minutes of baking, prepare the hollandaise sauce according to the packet directions using the milk and butter. Whisk steadily over low heat so it stays smooth. If it thickens too much, add a splash of warm milk.
Let it rest, then serve.
Let the casserole sit for about 10 minutes after baking. This makes slicing easier and keeps the whole thing from falling apart. Drizzle the warm hollandaise sauce over the top and finish with extra chives.

Serve while warm.
Spoon generous portions onto plates and, if you’re feeling festive, add fresh fruit, roasted potatoes, or a light green salad on the side. That’s brunch, handled.

Servings & timing

Yield: 8 servings
Prep Time: 20 minutes
Chill Time: 4 hours or overnight
Bake Time: 45 to 50 minutes
Total Time: About 5 hours including chill time, or mostly hands-off overnight

If you’re planning a holiday brunch recipe menu, this timing is a gift. Most of the work happens ahead of time, which is exactly what you want when the house is busy.

Variations

A good breakfast bake recipe always leaves room for a little improvising. Here are a few simple ways to change it up:

Vegetable version: Add sautéed spinach, mushrooms, or asparagus for a fresher brunch feel.

Cheesy casserole: Sprinkle in Swiss, Gruyère, or white cheddar for extra richness.
Spicy twist: Add diced jalapeños or a few dashes of hot sauce to wake up the flavors.
Ham swap: Use diced smoked ham instead of Canadian bacon for a heartier Canadian bacon casserole alternative.

Lighter version: Use reduced-fat milk and serve the hollandaise lightly on the side.
Gluten-free version: Use gluten-free English muffins and double-check your hollandaise mix label.

Storage & reheating

This easy brunch casserole stores very well, which is one more reason I keep coming back to it.

Refrigerator: Store leftovers in an airtight container or tightly covered in the baking dish for up to 3 days.
Freezer: Freeze individual portions or the whole baked casserole, wrapped well, for up to 2 months. For best texture, freeze without the hollandaise and make fresh sauce when serving.
Reheating: Warm individual servings in the microwave for 1 to 2 minutes, or reheat larger portions covered in a 325°F oven until heated through.

Make-ahead advice: Assemble the casserole the night before and bake fresh in the morning. That’s really when this overnight breakfast casserole shines.

Notes

A few little things I learned while testing this recipe—and yes, I’ve made it enough times to have opinions.

First, don’t skip the chilling time. I know it’s tempting to rush, but the overnight rest gives you a much better texture. Without it, the center can bake up a little unevenly.

Second, use a good-quality English muffin if you can. Thomas’ is easy to find and works well, but a bakery-style muffin gives the casserole more nooks and crannies, and those little pockets catch the custard beautifully.

Third, hollandaise can be touchy, even the shortcut kind. Keep the heat low and whisk often. If it starts to look too thick, don’t panic—just thin it with a splash of milk and keep whisking. That usually brings it right back.

And one more thing: salt carefully. Canadian bacon already brings plenty of savory flavor, so it’s smart not to overdo it in the egg mixture.

FAQs

Can I make this Eggs Benedict Casserole Recipe the night before?

Yes, absolutely. In fact, it works best as a make ahead breakfast because the English muffins have time to soak up the custard.

Can I use ham instead of Canadian bacon?

Yes. Diced ham is a fine substitute, though the flavor will be a little smokier and less traditional than a classic baked eggs benedict profile.

Do I have to use hollandaise sauce mix?

No, you can make homemade hollandaise if you prefer. But for ease and consistency, especially when serving guests, the packet version is very dependable.

How do I know when the casserole is done?

The center should look set, not wet, and a knife inserted in the middle should come out mostly clean. The top should also be lightly golden.

Can I freeze this casserole?

Yes, the baked casserole freezes well. I recommend adding fresh hollandaise after reheating for the best flavor and texture.

Why is my casserole soggy?

Usually, that happens if the muffins were too fresh and soft, or if the casserole didn’t bake quite long enough. Slightly stale muffins work better, and every oven runs a little differently.

Can I add cheese?

You can, and many people do. Swiss or Gruyère are especially nice, though cheese does make the dish richer than classic Eggs Benedict.

What should I serve with it?

Fresh fruit, crispy breakfast potatoes, a simple arugula salad, or even a fruit salad with mint all pair beautifully with this holiday brunch recipe.

A warm, easy brunch winner

This Eggs Benedict Casserole Recipe brings together everything people love about classic Eggs Benedict in one simple, satisfying pan. It’s comforting, make-ahead friendly, and perfect for holidays, guests, or any morning when you want something a little special without making life harder than it needs to be.

If you try it, I’d love for you to leave a comment and share how it turned out for your table. And if brunch is your love language too, be sure to check out more breakfast casserole recipes, savory bakes, and family-friendly morning favorites.