Eggs Benedict casserole puts a crowd-friendly spin on a classic brunch dish with all the familiar ingredients, including homemade hollandaise sauce! This casserole needs only 10 minutes of prep, and you can make it ahead and refrigerate it overnight.
If you love eggs Benedict and eggs Halifax, I think you’re going to love this breakfast casserole just as much, if not more!
This Eggs Benedict casserole recipe combines all the things you love about the classic brunch dish into an easy overnight breakfast casserole. It has squishy English muffins and salty Canadian bacon, layered into a baking dish and soaked in custard, just like a baked French toast. After baking, I top the casserole with homemade blender hollandaise sauce.
The Beauty of This Eggs Benedict Casserole, Explained
- Classic flavors, less effort. I love that this casserole tastes JUST like Eggs Benedict, without having to poach the eggs, fry the bacon, and prepare every component individually.
- 10 minutes of prep. Layer the ingredients, pour over the custard, and refrigerate!
- Make it ahead. This Eggs Benedict casserole needs a few hours of chilling time, making it an ideal make-ahead breakfast for holidays and weekends (I see you around the corner, Easter).
You’ll Need These Ingredients
- English Muffins – Sliced open and cut into cubes. You could also make this recipe with another type of day-old, sturdy, cubed bread that you’d use for French toast.
- Canadian Bacon – Again, this is the classic choice for Eggs Benedict. Feel free to swap it for another pre-cooked, cured meat, like diced ham or turkey ham. To use streaky bacon, you’ll need to cook it first.
- Eggs, Milk, Heavy Cream – To make the custard. You can swap heavy cream with half-and-half for a lighter option.
- Butter – Melted and cooled.
- Seasonings – Onion powder and paprika boost the flavor in the custard.
Homemade Hollandaise Sauce
- Egg Yolks – Separate the eggs while they’re cold (it’s easier). Save the egg whites for an egg white wrap or egg white frittata.
- Heavy Cream – Half-and-half will work here, too.
- Lemon Juice – Freshly squeezed is best, but since there’s only a small amount, bottled lemon juice will also work.
- Mustard – This can be yellow mustard or Dijon mustard.
- Butter – The fats in warm, melted butter help emulsify the sauce, creating a creamy consistency.
Recipe Tips
- Toast the English muffins. The English muffins must be toasted and dried so they don’t turn to mush in the custard. You can do this in the oven, so you don’t need to toast each muffin individually.
- Use warm, melted butter for the sauce. The butter for the hollandaise sauce needs to be warm (not hot) to blend smoothly and emulsify the ingredients. If the butter is too hot, however, it’ll curdle the eggs.
- Save your extra hollandaise. If you have leftover hollandaise sauce, refrigerate it airtight and drizzle it over sautéed asparagus or broccoli. Or, use it as a creamy topping for salmon or steak.
What to Serve With Eggs Benedict Casserole
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Prepare the casserole:
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Prep. Preheat your oven to 400˚F.
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Toast the muffins. Spread the cubed English muffins on a large baking sheet. Then toast them in the oven for 3-4 minutes, making sure they do not burn. You could also broil them for 1-2 minutes until toasted.
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Assemble. Add a layer of toasted muffins in a slightly greased casserole dish, followed by chopped Canadian bacon. Repeat layers until you have used all ingredients. Set aside.
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Mix the liquid ingredients. Beat the eggs, milk, heavy cream, melted butter, salt, pepper (to taste), onion powder, and paprika in a large bowl. Pour the mixture over the muffins and bacon. Cover and refrigerate for 4 hours or overnight.
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Bake the casserole. Preheat the oven to 375ºF. Cover your casserole with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 10-15 minutes more. The center may be a bit jiggly, and that’s okay. Let it rest for at least 10 minutes while you make the sauce.
Make the sauce:
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Blend. Meanwhile, prepare the Hollandaise sauce by adding the egg yolks, cream, lemon juice, salt, and pepper to a blender. Blend until well combined.
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Add the melted butter. While the blender is running on low, slowly drizzle in the melted butter. Blend until emulsified.
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Finish and serve. Drizzle the sauce over the eggs Benedict casserole. Garnish the casserole with some spring onions, and serve.
- Bread choices. If you do not have English muffins, use any stale bread you have on hand.
- Use warm butter for the sauce. Your butter for the hollandaise sauce must be warm, but not hot. If it is too hot, the eggs will curdle.
- Ham options. Instead of Canadian bacon, you can use ham or turkey ham.
Calories: 486kcal | Carbohydrates: 21g | Protein: 18g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 550mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1402IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Eggs Benedict Casserole
You’ll assemble this casserole just like a bread pudding. I like to do this the day before I plan to bake it, so the chunks of English muffin can soak up the eggy custard’s flavor.
- Toast the English muffins. Slice the English muffins in half, then into cubes. Spread the pieces out onto a baking sheet. Bake in a 400ºF oven for 3-4 minutes. Or, toast the cubes under the broiler for 1-2 minutes, until browned.
- Assemble. Next, spread a layer of toasted English muffins into a greased casserole dish. Add a layer of chopped Canadian bacon, and repeat until you’ve used up the ingredients.
- Make the custard. Beat the eggs in a bowl and whisk in the milk, heavy cream, melted butter, and seasonings. Pour this over your assembled muffins and bacon in the baking dish.
- Chill. Cover the casserole, and pop it into the fridge. It should chill for at least 4 hours, ideally overnight.
- Bake. When you’re ready to bake, remove any plastic covering and cover the casserole with foil. Bake at 375ºF for 35 minutes, then remove the foil and bake for another 10-15 minutes to brown the top. The casserole may jiggle a little in the center when it comes out of the oven, and that’s OK. It’ll rest while you prepare the hollandaise.
Make the Sauce and Serve
Just like making pie crust and muffin batter in the blender, this hollandaise sauce is quick and super easy.
- Blend the sauce. Combine the egg yolks, cream, and lemon juice in the blender or food processor. Season with salt and pepper, and blend until well combined.
- Add melted butter. Leave the blender running on low while you slowly drizzle warm, melted butter into the hollandaise sauce. Keep blending as that emulsifies into a silky-smooth consistency.
- Pour the sauce over the casserole. You can pour the sauce over the whole baked casserole, or drizzle the hollandaise over individual slices. Sprinkle on some green onions or chives if you’d like, and serve.
Storing and Reheating Leftovers
- Refrigerate. Store any leftovers covered in the fridge for up to 3 days.
- Reheat. Reheat this casserole whole or in slices in a 350ºF oven. You could also use the microwave to reheat smaller portions.
- Freeze. To freeze the baked Eggs Benedict casserole, wrap it in a layer of plastic wrap, then a layer of foil. Freeze for up to 2 months. You can reheat it from frozen or thaw it first in the refrigerator.
