Introduction

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining the flavors of Canadian bacon, toasted English muffins, and creamy hollandaise sauce in a convenient baked dish. Perfect for serving a crowd or enjoying a leisurely weekend breakfast, this casserole is both comforting and elegant.

The image shows a white rectangular baking dish filled with a baked breakfast casserole. The dish has a golden-brown crust made of small square bread pieces layered on top, with melted cheese underneath creating a creamy texture. There are visible cooked eggs with bright yellow yolks peeking through the surface, topped with finely chopped green herbs scattered evenly on top. The casserole sits on a wooden board placed on a white marbled surface, with soft natural light coming from a window in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 English muffins, toasted and halved
8 ounces Canadian bacon or thinly sliced ham
8 large eggs
2 cups whole milk
1 cup hollandaise sauce (homemade or store-bought)
Fresh herbs (chives or parsley) for garnish
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Arrange half of the toasted English muffin halves in the bottom of the dish, then layer the Canadian bacon evenly over them.
Step 3: In a mixing bowl, whisk together the eggs, whole milk, salt, and pepper until the mixture is smooth and well combined. Pour this over the muffin and bacon layers in the dish.
Step 4: Drizzle the hollandaise sauce evenly over the top of the casserole. Place in the oven and bake for 30 to 40 minutes, or until the eggs are fully set.
Step 5: Remove from the oven and let the casserole rest for about 10 minutes. Garnish with fresh herbs before slicing and serving.

Tips & Variations

For extra richness, use homemade hollandaise sauce; store-bought works well for convenience.
Try adding sautéed spinach or mushrooms between layers for a veggie boost.
Substitute smoked salmon for Canadian bacon to create a different flavor profile.
Use whole wheat or gluten-free English muffins to suit dietary needs.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or in the oven at 350°F (175°C) wrapped in foil to prevent drying out. This casserole does not freeze well due to the hollandaise sauce.

How to Serve

The dish is a baked casserole in a white rectangular ceramic dish with two handles. It has five eggs cooked sunny side up on top, each with soft white edges and bright yellow yolks, sprinkled with black pepper and chopped green herbs. Underneath the eggs, there are browned baked tortilla chips and pieces of pink ham layered with melted light yellow cheese that looks gooey and slightly browned at the edges. The dish rests on a wooden surface with a blurred bowl of green herbs and glass of light yellow drink in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

What can I use if I don’t have hollandaise sauce?

You can substitute with a creamy cheese sauce or a simple mixture of mayonnaise and lemon juice for a different but tasty topping.

Eggs Benedict Casserole Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Eggs Benedict Casserole is a delightful, baked twist on the classic brunch favorite. Featuring layers of toasted English muffins, savory Canadian bacon, and a rich mixture of eggs and milk, all topped with creamy hollandaise sauce, it’s perfect for a crowd and easy to prepare ahead of time. Garnished with fresh herbs, this casserole offers the comforting flavors of eggs Benedict in a convenient, oven-baked dish.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6–8 servings 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

6–8 English muffins, toasted and halved
8 ounces Canadian bacon or thinly sliced ham
8 large eggs
2 cups whole milk
1 cup hollandaise sauce (homemade or store-bought)
Salt, to taste
Freshly ground black pepper, to taste
Fresh herbs (chives or parsley) for garnish

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Layer Muffins and Bacon: Arrange half of the toasted English muffin halves evenly in the prepared baking dish. Top the muffins with the Canadian bacon or ham slices.
Mix Eggs and Milk: In a mixing bowl, whisk together the eggs, whole milk, salt, and pepper until the mixture is smooth and well combined.
Pour Egg Mixture: Carefully pour the egg and milk mixture over the layered muffins and bacon, allowing it to soak in.
Add Hollandaise Sauce and Bake: Drizzle the hollandaise sauce evenly over the top of the casserole. Bake in the preheated oven for 30 to 40 minutes, or until the casserole is set and a knife inserted in the center comes out clean.
Rest and Garnish: Let the casserole rest for 10 minutes to firm up before slicing. Garnish with freshly chopped herbs such as chives or parsley, then serve warm.

Notes

Use day-old English muffins for better texture as fresh muffins might become too soggy.
Prepare homemade hollandaise sauce for a richer flavor or use a quality store-bought version to save time.
Consider adding a dash of hot sauce or smoked paprika to the egg mixture for an extra kick.
This casserole can be assembled the night before and refrigerated, then baked in the morning.
Freeze leftovers wrapped tightly and reheat gently to maintain texture and flavor.

Keywords: Eggs Benedict Casserole, breakfast casserole, brunch recipe, baked eggs benedict, English muffin casserole, Canadian bacon recipe