Delicious Eggs Benedict Casserole

Eggs Benedict is one of those breakfast dishes I used to save for special occasions – mainly because who wants to poach eggs and whisk hollandaise sauce first thing in the morning? Not me, especially before my morning coffee kicks in. That’s exactly why I fell in love with this make-ahead eggs benedict casserole.

What I really like about this recipe is how it takes all those classic eggs benedict flavors we love and turns them into something you can prep the night before. Just layer everything in your baking dish, pop it in the fridge, and the next morning all you need to do is slide it into the oven. It’s perfect for those lazy weekend mornings or when you’ve got family staying over.

The best part? You get all the taste of traditional eggs benedict without having to stand over the stove juggling multiple pots and pans. And trust me, your family won’t even miss the traditional version once they try this casserole.

What Kind of English Muffins Should I Use?

Regular store-bought English muffins work perfectly fine for this casserole, and you’ll find them in most grocery store bread aisles. While plain English muffins are traditional for Eggs Benedict, you could also use whole wheat or sourdough varieties if you prefer – just make sure to avoid any strongly flavored ones like raisin or cinnamon that might clash with the savory elements. For the best results, try to choose muffins that are fresh and not too dense, as they’ll soak up the egg mixture better. If your English muffins are a few days old, don’t worry – this recipe is actually a great way to use them up since they’ll be soaking in the custard mixture overnight.

Options for Substitutions

This breakfast casserole is pretty adaptable – here are some helpful swaps you can try:

• English muffins: You can swap these with croissants, brioche, or sourdough bread cut into chunks. Just make sure the bread is a day old so it soaks up the egg mixture better.
• Canadian bacon: Regular ham, turkey bacon, or even regular bacon (cooked and crumbled) work great here. For a vegetarian version, try using sautéed mushrooms or spinach.
• Heavy cream: For a lighter version, use half-and-half instead. You can also use whole milk, but the result won’t be quite as rich.
• Monterey Jack cheese: Feel free to use cheddar, Swiss, or Gruyere cheese instead – or skip it if you prefer.
• Seasoned salt: If you don’t have Lawry’s, use regular salt and add a pinch each of garlic powder and paprika.
• Hollandaise ingredients: The egg yolks and butter are must-haves for real hollandaise, but you can use bottled lemon juice instead of fresh, and regular yellow mustard can replace Dijon in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Eggs Benedict Casserole is preventing the English muffins from becoming too soggy – make sure to toast them lightly before adding them to the casserole dish, and arrange them in a single layer for even soaking. A common mistake is rushing the hollandaise sauce preparation – always use a double boiler or very low heat, and whisk constantly to prevent the egg yolks from scrambling. When assembling the casserole, avoid the temptation to pour all the egg mixture in one spot; instead, pour it slowly and evenly over the entire dish to ensure uniform distribution. For the best texture, let the assembled casserole rest in the refrigerator for at least 4 hours (or overnight), and bring it to room temperature for about 30 minutes before baking to ensure even cooking throughout.

What to Serve With Eggs Benedict Casserole?

This breakfast casserole is pretty filling on its own, but there are some great sides that can round out your brunch spread. Fresh fruit like berries, melon, or citrus segments add a nice bright contrast to the rich, creamy casserole. I love serving it with crispy breakfast potatoes or hash browns on the side – they’re perfect for soaking up any extra hollandaise sauce. For a complete brunch menu, add some simple mixed greens dressed with light vinaigrette to balance out the richness, and don’t forget to brew a pot of good coffee or set up a mimosa bar if you’re hosting friends!

Storage Instructions

Keep Fresh: Got leftovers from your brunch party? Pop your eggs benedict casserole into an airtight container and keep it in the fridge for up to 3 days. I recommend storing any extra hollandaise sauce separately – this way, both components stay at their best!

Make Ahead: You can prep this casserole the night before – just assemble everything except the hollandaise sauce, cover with plastic wrap, and refrigerate overnight. The next morning, bake it fresh and whip up the hollandaise just before serving. Your breakfast guests will never know you did the prep work in advance!

Warm Up: To reheat leftover casserole, cover it with foil and warm in a 325°F oven for about 15-20 minutes until heated through. For the hollandaise, gently warm it in short bursts in the microwave, stirring between each burst, or use a double boiler to bring it back to life. Just be careful not to overheat it, or the sauce might separate.

Preparation Time	25-30 minutes
Cooking Time	45-50 minutes
Total Time	70-80 minutes (plus 4 hours to overnight refrigeration)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 130-150 g
• Fat: 250-270 g
• Carbohydrates: 180-200 g

Ingredients

• 6 english muffins
• 12 ounces chopped canadian bacon
• 8 large eggs
• 1 and 1/3 cups heavy cream*
• 2/3 cup whole milk (or your choice of milk)
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoned salt (such as lawry’s)
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1 cup shredded monterey jack cheese (optional)
• 4 egg yolks
• 1/2 cup heavy cream*
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dijon mustard
• 1/8 teaspoon cayenne pepper
• A pinch of kosher salt
• 1/2 cup melted butter

Step 1: Prepare the Casserole Base

Start by greasing a 9×13 inch casserole dish with butter or spraying it with non-stick spray.

Chop the Canadian bacon into bite-sized pieces.

Spread half of the chopped bacon evenly on the bottom of the prepared casserole dish.

Step 2: Prepare the English Muffins

Split the English muffins using a fork and toast each half.

Spread with butter and then chop into 1-inch pieces.

You also have the option to broil them by spreading butter, chopping into pieces, broiling on an ungreased baking sheet for 1-2 minutes on one side, then flipping and broiling until toasty.

Place half of these muffin pieces over the Canadian bacon in the casserole dish, and then repeat by adding the remaining Canadian bacon followed by the rest of the English muffins.

Step 3: Make and Pour the Egg Mixture

To prepare the egg mixture, whisk together 8 eggs, 1 and 1/3 cups cream, 2/3 cup milk, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon mustard powder in a large bowl or stand mixer until well combined.

Pour this egg mixture evenly over the layered muffins and bacon in the casserole dish.

Sprinkle 1 cup of shredded cheese on top if desired.

Step 4: Bake the Casserole

Cover the casserole well with foil and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

When ready to bake, remove the casserole from the refrigerator and preheat the oven to 375°F.

With the casserole still covered in foil, bake for 35 minutes.

Remove the foil and continue baking for an additional 10-15 minutes or until the center is set and not liquid-y.

Check with a butter knife; if it comes out clean, the casserole is done.

Step 5: Prepare the Hollandaise Sauce

For the hollandaise sauce, add 4 egg yolks, 1/2 cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/8 teaspoon cayenne pepper, and a dash of salt to a blender.

Blend on high for at least 30 seconds to heat the yolks slightly.

In the microwave, melt 1/2 cup of butter until mostly melted but not completely hot.

With the blender running, slowly add the melted butter through the small opening in the lid until the mixture is smooth and creamy.

This can also be done on the stovetop as per personal preference.

Step 6: Serve and Store

Drizzle the hollandaise sauce over individual portions of the casserole for serving, or spoon it over the entire dish if preferred.

Store any leftover casserole in an airtight container in the refrigerator for 4-5 days.

Note, that the hollandaise sauce does not reheat well in the microwave as it curdles.

If you have leftovers, store the sauce separately and gently warm it by placing the container in a bowl of very hot or simmering water before serving again.