If you dream of serving up brunch magic with barely any morning effort, Eggs Benedict Casserole is the answer. This dish captures all the classic, irresistible flavors of the famous bistro breakfast—English muffins, savory Canadian bacon, fluffy eggs, and that buttery hollandaise—inside an easy make-ahead bake for a crowd. It’s pure comfort food with minimal fuss, ready to delight everyone around your table!
Ingredients You’ll Need
Everything in this recipe plays a vital role, from the fluffy English muffins to the zesty Dijon and, of course, that luxurious hollandaise. Each ingredient brings something special, whether it’s color, flavor, or just that cozy brunch vibe!
- English muffins (8, split and cubed): The crisp-chewy texture soaks up all the eggy goodness while keeping every bite satisfyingly hearty.
- Canadian bacon (12 slices, diced): These meaty morsels add smoky-salty flavor and plenty of protein.
- Large eggs (8): The base for a rich, custard-like filling that holds it all together.
- Whole milk (2 cups): Adds creaminess and ensures your casserole won’t turn out dry.
- Dijon mustard (1 teaspoon): Just a hint amps up the flavor and ties everything together.
- Salt (1/2 teaspoon): Essential for seasoning the eggs and bringing forward subtle flavors.
- Black pepper (1/4 teaspoon): Adds mellow warmth without overpowering the casserole.
- Paprika (1/4 teaspoon): A subtle pop of smoky color and flavor in every bite.
- Shredded cheddar cheese (1 cup): For gooey, melty goodness that perfectly crowns the casserole.
- Unsalted butter (1/2 cup): Used in layers and in the hollandaise, butter is key for richness.
- Egg yolks (4 large): These create that thick, creamy hollandaise we all crave!
- Lemon juice (2 tablespoons): Lifts the hollandaise with a bright, tangy twist.
- Unsalted butter, melted (1/2 cup, for hollandaise): Whisked into the sauce for its signature silkiness.
- Cayenne pepper (1/4 teaspoon): Just a bit adds a gentle heat and depth to the hollandaise.
How to Make Eggs Benedict Casserole
Step 1: Layer the Base
Begin by greasing your 9×13-inch casserole dish to ensure nothing sticks. Scatter half of the cubed English muffins on the bottom—these will soak up savory flavors while staying pleasantly textured. Next, sprinkle half the Canadian bacon over the muffins. Repeat with the rest of your muffins and bacon, layering for even distribution.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and paprika. This creamy blend is what gives the casserole its signature custardy finish, with a touch of spice and tang sneaking in from the mustard and paprika.
Step 3: Soak and Refrigerate
Pour the egg mixture evenly over your layered muffins and bacon. The key here is to let everything soak for at least 2 hours (or overnight, if you’re prepping ahead)—this way, the muffins become pillowy and perfectly infused.
Step 4: Bake Until Golden
When you’re ready to bake, preheat your oven to 375°F. Bake the Eggs Benedict Casserole, uncovered, for about 40 to 45 minutes. You’ll know it’s done when the center is gently set and the top is invitingly golden.
Step 5: Add the Cheddar Topping
Remove the casserole from the oven and scatter the shredded cheddar cheese over top. Let the whole dish rest for 10 minutes—the cheese will melt into a rich, gooey lid, and resting helps the casserole slice up neatly.
Step 6: Whip Up Fresh Hollandaise
For those Sunday brunch vibes, there’s nothing like homemade hollandaise. Whisk together egg yolks and lemon juice in a heatproof bowl over a double boiler. Then, slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and dreamy. Finally, add a pinch of cayenne for subtle heat. This golden sauce is pure Eggs Benedict Casserole magic—don’t skip it!
Step 7: Serve and Savor
Slice the casserole into generous servings, drizzle with warm hollandaise, and get ready for a round of applause. Whether for a special occasion or a lazy Sunday, this dish brings the joy!
How to Serve Eggs Benedict Casserole
Garnishes
Top your Eggs Benedict Casserole with chopped chives or fresh parsley for a pop of green and a fresh, oniony note. A sprinkle of extra paprika or a little fresh cracked pepper can polish each slice beautifully. Some folks even add thinly sliced green onions for a bit more zip—it’s up to you!
Side Dishes
This casserole loves classic brunch sides. Offer crispy breakfast potatoes, a simple green salad tossed with lemon vinaigrette, or a platter of fresh fruit to cut through the richness. For a real treat, serve with lightly toasted English muffin halves for scooping up any extra hollandaise.
Creative Ways to Present
With a big platter, cut your Eggs Benedict Casserole into stylish squares, drizzle each with hollandaise, and arrange on a serving board. If you’re feeling festive, garnish each piece with tiny sprigs of dill or edible flowers. Or bake in individual ramekins for adorable, personal-sized portions—perfect for a fancy brunch or holiday breakfast!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftovers tightly or pop them in an airtight container. They’ll keep well in the fridge for up to 3 days, making leftovers a total breakfast gift.
Freezing
If you want to prep ahead, Eggs Benedict Casserole freezes beautifully. Cool it completely, wrap well in foil and plastic, and freeze for up to a month. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, warm individual slices in the microwave or, for best results, cover with foil and bake at 350°F until hot through. If your hollandaise has thickened in the refrigerator, gently reheat it over low heat, whisking until it’s silky again.
FAQs
Can I add vegetables to my Eggs Benedict Casserole?
Absolutely! Sautéed spinach, mushrooms, or even chopped asparagus work beautifully in this dish. Add your veggies before pouring over the egg mixture for extra color and nutrition.
Is there a vegetarian option for this casserole?
You can easily swap the Canadian bacon for vegetarian bacon or even roasted veggies for a delicious meat-free version. Be sure to also use your favorite plant-based milk in the custard if you’re keeping it dairy-free.
How far ahead can I assemble Eggs Benedict Casserole?
You can assemble it the night before (up to 24 hours in advance). Just cover tightly and refrigerate. The longer soak lets all those flavors meld and ensures a perfect, fluffy bake in the morning.
Can I use a store-bought hollandaise sauce?
Yes, if you’re pressed for time or not up for whisking from scratch, a good-quality store-bought hollandaise gets the job done. However, homemade really makes this casserole shine and takes very little extra effort!
What else can I use instead of English muffins?
If you’re all out of English muffins, try cubed sourdough, French bread, or even croissants. Each option will bring a slightly different texture and flavor but still work deliciously in Eggs Benedict Casserole.
Final Thoughts
If you’re on the hunt for a stress-free, showstopping brunch, Eggs Benedict Casserole is pure brunch bliss. Bring this to your next family table or holiday breakfast and watch the crowd go wild—don’t be surprised if it becomes your signature, too. Give it a try and fill your mornings with flavor, comfort, and a little everyday celebration!
Print
Eggs Benedict Casserole Recipe
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch dish, perfect for feeding a crowd with minimal effort. Layers of English muffins, Canadian bacon, and a savory custard, topped with a rich hollandaise sauce, make this casserole a standout dish for any breakfast or brunch gathering.
Ingredients
- 8 English muffins split and cubed
- 12 slices Canadian bacon diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter melted
- 1/4 teaspoon cayenne pepper
For the Casserole:
For the Hollandaise Sauce:
Instructions
- Prepare the Casserole: Grease a 9×13-inch baking dish and layer half of the cubed English muffins and Canadian bacon. Repeat layering with the remaining muffins and bacon. Whisk together eggs, milk, mustard, salt, pepper, and paprika. Pour over the layers. Refrigerate, then bake.
- Make the Hollandaise Sauce: Whisk egg yolks and lemon juice over a double boiler. Slowly add melted butter and cayenne, whisking until thick. Serve over casserole slices.
Notes
- You can prepare the casserole a day ahead and bake it the next morning.
- Add sautéed spinach for extra flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 225 mg
